Pasteurization is a process of heating raw milk to a certain temperature to kill microbial, fungal and … 2 @MSalters You really have no way to know whether they're the dangerous sort. Careful consumers as you are, you need to know about these UHT Milk disadvantages and advantages of UHT milk. Are you talking about: Ultra Highheat Treated ( UHT) Milk? Since the vast majority of our milk is still pooled from several different sources, it makes sense to take some health precautions. Milk is a staple food in many people’s diets, providing carbohydrates, complete protein and a host of nutrients that other foods often lack, such as B vitamins and calcium. Ultra-pasteurization is a more intense process than regular pasteurization and allows milk to have a longer shelf-life. You could look at Yahoo’s front page and note how they create post headlines to grab viewers to open the links. So now we drink low-heat pasteurized milk from a local dairy. And if you have access to a local farm that sells their own milk and uses the low heat pasteurization process, even better. Spoiled milk is the result of an overgrowth of bacteria that compromises the quality, flavor, and texture of milk. Ultra-pasteurized milk lasts three times longer than HTST processed milk because the higher temperature not only kills the usual suspects like E. Coli and salmonella, but UHT kills all other non-pathogenic bacteria that can cause spoilage, too. If you must buy your milk at the grocery store, go for the regular pasteurized, not ultra-pasteurized. Still, milk is too cheap to bother saving - you'd just waste good ingredients. Unfortunately UP milk is here to stay. Because once milk has been pasteurized it's more or less "dead," and offers little in terms of real nutritional value to anyone, whether you show signs of intolerance to the milk or not. – MSalters Apr 8 '14 at 21:39. It does not need to be kept in fridge as scientifically it is a commercially sterile product. First of all, please understand that I do not recommend drinking pasteurized milk of any kind -- ever. Problems with Ultra Pasteurized milk (UP) and how it affects 30 Minute Mozzarella Cheese. But ultra-pasteurization? Here is a side by side comparison, if you tried to make cheese from Ultra Pasteurized milk. Since the late 1800s, the vast majority of commercially produced milk is pasteurized. That’s because most organic milk and dairy products on the market are not just pasteurized, they are ultra-high-temperature (UHT) pasteurized. It could've been contaminated with basically anything after pasteurization, especially after you open it. Regular pasteurization we can understand and even get on board with to a certain extent. It is required by law to label the milks as such. 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