How do shelf-stable beverages like cow’s milk and other similar (nut milk, muscle milk) items stay fresh so long at room temperature?

Question

If it’s due to preservatives, is it really such a good idea to drink them?

In: Chemistry

Answer 1

They are ultra-pasteurized, cooked at high temperatures to kill off anything in them that could start to grow and spoil the product.

This causes a sort of “burned” flavor AMF potentially discoloration, but it makes them last longer on the shelf which is important for products with less demand or in countries where refrigeration is more rare.