Some, but not all, grocery stores in my area are selling “ultra-pasteurized milk.” As advertised, this milk stays fresh much longer than other milk. Is there anything bad about it? It makes me suspicious because this seems so much better than all the other milk, but it is only a small minority of what I see at all the stores.
Ultra pasteurized milk is heated to 280[sup]o[/sup]F for two minutes and packaged under aseptic conditions. This increases its shelf life. Once opened, it is subject to spoiling and must be kept refrigerated.
If you search Yahoo! for “ultra pasteurized milk” you can also access a Cornell Univ. site which gives more details. It is a Microsoft Word file.
Does anyone know if it tastes different from normal-pasteurized milk? I haven’t noticed any difference, but I also can’t tell the difference between Coke and Pepsi.
Whether UHT (Ultra High Temperature) pasteurized milk has a “cooked” taste or is otherwise less palatable than milk than undergoes lower temperature pasteurization has long been an issue in the milk production industry.
The consensus is that there used to be more of a difference than today, and that modern techniques are producing “fresher” tasting milk.
There does seem to be more acceptance of UHT milk. Most milk that has fairly low levels of sales - lactose-reduced milk and organic milks primarily - have been made using UHT for years and are increasing their business. They use UHT because it increases the shelf-life, but remain a refrigerated product.
I understand that shelf-stable milk - milk that doesn’t need refrigeration - has long been a normal supermarket product in Europe and other parts of the world. I’m fairly sure you’ll see more of it in the U.S. in the future as well, especially with the new variety milks - flavored, carbonated, caffeinated, etc. - that are meant to seduce younger consumers away from sodas.
Interestingly, Snapple has a new banana-flavored fruit juice that contains some milk products. Used to be that only Yoo-Hoo had actual milk in it along the pop aisle.
It is true that UHT milk is very common in France, but less so in other countries. (It’s almost unheard of in Sweden, and frowned upon in UK.)
It has (to me) a rather different taste, but wether it’s worse or not is a matter of personal opinion. I have got used to it, purely because it is so much more convenient to keep a sixpack of milk in the cupboard, than going out to buy a new carton every other day. (Shelf life of UHT milk is about three months.) It is also cheaper (costs about 0.5Euro/litre), but that might just as well have something to do with EU subsidies.
I find that UHT milk has a slightly sweeter, creamier taste - I actually prefer it for everything except putting in tea.
I switched to bulk-buying UHT milk two years ago, when my milkman stopped delivering every morning, and after a lifetime of “fresh” milk I can honestly say I can’t taste the difference.
Julie
I can certainly taste the difference. UHT milk has a creamier taste and aftertaste. However, I prefer the flavor to that of normal milk.
How long of a refrigerated shelf life will this kind of milk give you if it’s not opened?
I sometimes go months without wanting milk but then need some badly, usually late at night when the milk store is far away, expensive, or both.
By googling for UHT milk “shelf life” it seems like the limit is now around 6-10 months. The stuff sold in France typically has a ‘best-by’ date three months into the future. This is at room temperature, by the way. I assume that if you put it in the fridge it will last longer.
Let me just point out once more that this is the unopened shelf life. Once opened it behaves much like ordinary milk.