Why ultra pasteurized milk

There are three methods of dairy pasteurization: batch vat pasteurized, high temp short time pasteurized HTST , and ultra-pasteurized UP or ultra-high temp pasteurized. A batch pasteurizer consists of a temperature-controlled, closed vat. This method is rare today; it is used mainly by local and regional creameries. Low-temperature pasteurization destroys dangerous pathogens, but keeps the helpful bacteria our bodies need!

Lower temperatures also preserve the fabulous, farm-fresh flavor of the milk. Kalona SuperNatural fluid milk, butter, and cream top yogurt are batch-pasteurized. To pasteurize larger quantities of milk in a more efficient manner, creameries began developing new processes as early as Today, high temp short time HTST is the most common form of pasteurization in the milk industry. In an HTST processor, the milk flows continuously through a series of thin metal plates that are heated by hot water.

Both of these methods use commercially sterile equipment to produce a shelf-stable product that does not require refrigeration before opening. The goal of using UP or UHT pasteurization is to extend the shelf life and create a shelf-stable product. It is required to be on the label! You will find the method of pasteurization in a variety of places on product packaging. See examples below! The practice of using heat to extend the life of food dates to the Middle Ages, when wine and beer were heated to prevent them from souring.

When Louis Pasteur developed pasteurization in , his goal was to lengthen the life of his favorite wine. Soon after, it was discovered that pasteurizing milk not only lengthened the shelf life but also destroyed deadly microorganisms that spread diseases.

These discoveries led to milk pasteurization becoming a widespread practice in Europe, and it slowly caught on in the U. Reformers pushed for pasteurization in the U. Many believed this was causing the spread of infectious diseases. You will have to invest in a pasteurizer that can heat the milk up to the required temperature and then rapidly cool it down.

Also, if you need to process large quantities of milk, you will benefit from using a pasteurizer even for low- and high-temperature pasteurization. Also lower in antimicrobials, beneficial bacteria, and enzymes and shelf life may not be significantly longer than regular pasteurized milk once opened. Comparing pasteurized to ultra-pasteurized milk, the difference in taste is apparent right away. Obviously, raw or even low- or high-temperature pasteurized milk will be more delicious than the UHT variety.

With that said, some people prefer the taste of UHT milk. That is one big reason I milk cows. It is easier for the body to digest and we need healthy fats to lubricate our joints. In the days before we had all the cleansing products available and the knowledge of how to keep things clean, I understand the reason for pasteurization.

The downside is that the body cannot digest the milk as well. The ultra-pasteurized milk cooks the milk until all the proteins are denatured and are not good for you at all.

I go to extra lengths to make sure my milk is of the highest standards of cleanliness — only because I drink and use the milk myself.

If I have to medicate a cow, I will not sell the milk until the withdrawal time has passed or I have had the milk tested to make sure there is no drug residue in the milk.

One cannot make cheese with milk that contains antibiotics. A slightly inferior taste is the only disadvantage we can find with UHT milk. But when it comes to health, ultra-pasteurization has a very strong benefit: It makes the product completely safe. Can UHT milk cause diarrhea? It is one of the best sources of high-quality protein and calcium with extremely high nutritional value and therapeutic effects.

In the market, both UTH milk and pasteurized milk are sold on the shelves. Different countries have their own preference due to the production conditions and consumption habits.

For example, in France the country where pasteurized milk technology was born , Spain, and some European countries, pasteurized milk is the main product. While in the Asian market, affected by multiple factors such as national conditions, milk source distribution, and consumption habits, UHT milk occupies a dominant position with its advantages of safety, convenience, and nutrition.

Pasteurization is a low-temperature sterilization method invented in by a French named Pasteur. High temperature denatures the immunologically active protein in milk, and the nutritional loss of protein in UHT milk is more than that of pasteurization.

Secondly, the soluble calcium in milk will become insoluble calcium that is difficult to be absorbed by the body after high temperature sterilization. During the storage of milk, nutrients will be lost over time.