At the place I work the milk is shipped and stored in room temperature. What does this mean for the dairy industry?
In: 0
[Ultra high temperature proceed milk is pasteurized at a higher temperature than normal.](https://www.organicvalley.coop/blog/difference-between-pasteurized-and-ultra-pasteurized-milk/#:~:text=HTST%20pasteurization%20heats%20the%20milk,is%2099.9%25%20free%20of%20bacteria.)
Regular milk goes to about 160 Fahrenheit for about 20 seconds, while UHT does to about 280 for shorter time, about 2 seconds.
The difference is while regular pasteurization kills harmful bacteria and most others, UHT kills all bacteria.
UHT milk can have different flavors since the higher temp can do some things to the milk, it ends up tasting(subjectively) a bit creamier and kind of “cooked” vs normal pasteurized milk.
Likely why it shows up more in flavored milks for the American market who is not used to the different taste, and why it also is generally displayed in refrigeration even though it technically doesn’t need to.
>What does this mean for the dairy industry?
Pretty much nothing. It’s been around since the 60s and is relatively common in other areas like Europe. In many places it’s the norm opposed to the outlier. It’s possibly more common world wide than regular pasteurized milk.
Before it was nice since it vastly extended the shelf life from 2 weeks to 6-ish months and transitioned to different packing. Milk can be distributed easier, cheaper to stock since it is shelf stable, profitable when there is still low demand but worth having around.
Latest Answers