Pasteurized vs. Ultra-Pasteurized Milk, Organic Valley Explains the Difference

Today, there is a lot of talk about milk pasteurization. Since the contradictory consumption of raw milk is increasingly attracting attention, it became interesting to me in pasteurization as a whole. And although I heard a lot about the non-pasteurized and pasteurized debates, I know less about the ultra-pasteurization of milk.

In order to get the inner scoop at the pasteurization process and the difference between pasteurized and ultra -profyuristic milk, I talked with Brand Snodgrass, senior director for quality assurance in an organic valley.

The difference between pasteurized and ultra -profyuristic milk

The main difference between the two types of milk is how they are treated. Pasteurized milk, explains Snodgrass, “heats up to at least 161 ° F within 15 seconds; A process called pasteurization of high temperature/short time (HTST). ” HTST eliminates harmful bacteria and retains the nutritional value and taste of milk. It also leads to a product that should be cooled and has an expiration date from 20 to 25 days.

On the other hand, ultra -ejectic milk heats up for a shorter time (two seconds) at a higher temperature (280 ° F). “This method significantly expands the shelf life of milk,” says Snodgrass. “The higher temperature used for ultra-pasteurization kills additional harmful bacteria that can cause a disease or viruses, which makes milk longer, not spoiling.” Ultraprofyuristic milk should be cooled, but has a long shelf life from 60 to 80 days.

“These processes eliminate hazardous bacteria (pathogens and pollutants), such as Campylobacter, pathogenic E. coli, salmonella, Staphylococcus aureus, line monocytogenes and others, reducing the risk of the disease,” said Snodgrass.

Does ultra-pasteurization affect nutrition and the taste of milk?

Ultra-pasteurization “can slightly reduce some vitamins sensitive to heat, such as vitamin C and some vitamins B, and cause minor changes in proteins and enzymes,” says Snodgrass. Nevertheless, “he holds most of his important nutrients, remaining a good source of calcium, protein and vitamin D.” This means that ultra -profyuristic milk is just as safe to drink as pasteurized milk with an additional advantage of expanded expiration date.

From the point of view of taste, Snodgrass says: “HTST Pasteurization retains the natural taste and texture of milk, which leads to this acquaintance of fresh, creamy taste and smooth texture.” Ultra-pasteurization, because it heats up to a higher temperature, “can slightly change the taste and texture of milk,” Snodgrass explains. “You can notice a slightly prepared or caramelized taste, and the texture can be slightly thinner compared to ordinary pasteurized milk.”

Where pasteurized milk is an excellent choice for cooking, baking and drinks for drinks, ultra -propheistic milk is also not foamed, but it is still a sufficient option for cooking and baking. “This type of milk is great for those who need a longer shelf life,” says Snodgrass, “like people who do not drink milk quickly or live in areas with limited access to fresh milk.”