Do you know what that “ultra pasteurized” probably implies on your milk carton?
Did you ever wonder how they can guarantee a 2 month shelf life on that carton of milk?
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Well, on german packaging, the word is “ultrahocherhitzt”, translating to “heated ultra high”, which is self-explanatory.
To what temperature do they heat the milk?
It’s really really really double secret probation pasteurized.
What I can’t figure out is why does it taste better? My organic ultra-pasteurized skim milk tastes creamier than the regular pasteurized stuff.
Ultra-pasteurized is a hotter temperature and shorter time. Kills off more varieties of bacteria.
It’s common in a lot of tropical countries with a shortage of refrigeration, sold in tetrahedron shaped containers.
Sure, it’s a rapid heating process over a short period of time which can delay spoilage, and render milk shelf stable in the right packaging. What’s the problem?
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