Pasteurization has been the name of the milk game for a long time. In our modern world, along with other advances in health, scientists realized that if milk is not sterilized after being extracted from the cow, goat or sheep, toxic bacteria and spores can enter our bodies and potentially result in lethal. Normal pasteurization kills most of those germs, but it doesn’t necessarily eliminate them all. The solution? Get to know UHT milk.
UHT or ultra-heated milk has a shelf life of between 6 and 9 months. It is basically ultra-pasteurized milk created to extend the shelf life of dairy products. Due to its unique composition and long shelf life, there is actually no need to refrigerate this type of milk.
Parmalat was the first processor to offer UHT milk to the masses, but when it came on the market in the 1990s, people were suspicious of the fact that this milk did not need a refrigerator. It turned out to be simply a preference: most people prefer to drink their milk cold. Today, UHT milk is found in the aisles of our supermarkets, and instead of advertising that it does not need to be kept cold, they quietly store it in the refrigerator and keep it in regular packaging. Today, most milk in the US is UHT.
1. The most obvious. No need to refrigerate it! Many of us have minimal refrigerator space and for it to last more than 6 months without a cold environment is pretty impressive. There’s nothing worse than expecting to wake up to a bowl of cereal and find curdled dairy. Goodbye spoiled milk!
2. Apart from the United States, UHT milk completely dominates in China. Furthermore, in Europe it has been the norm for years; They just laugh if people are hesitant about UHT milk as it is the norm. They are always ahead of the curve, so this statistic is significant.
3. One of the main reasons milk consumers in China switched to UHT is the Chinese milk scandal of 2008. In it, milk and infant formula, along with other dairy products, were being infused with melamine, a deadly industrial compound that ended up causing health problems and deaths in babies and children across China.
4. Haters will say that UHT processing damages the enzymes in milk, but the CDC and other health sources clearly state that the enzymes originally found in raw milk don’t do much for human health, so don’t We are missing out on nothing.
5. Packaging, storage and transportation are more cost-effective than non-UHT milk. Without the need for refrigeration after production, delivery, or arrival at the store (and eventually your home), the cost savings are staggering. No matter what country you are in, it is useful for a government and its individuals to save money.
