![](\"https:\/\/www.simplyrecipes.com\/thmb\/DreJ9SRxb0NmQ3HQXIUCfOcPO-A=\/2441x1627\/Simply-Recipes-Pasteurized-Milk-LEAD-1-d7378ea96e7448e79ca8b931fa45da56.jpg\")
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These days, there\u2019s a lot of talk about milk pasteurization. As the controversial consumption of raw milk is increasingly garnering attention, I became curious about pasteurization in general. And while I have heard a lot about the unpasteurized vs. pasteurized debate, I know less about the ultra-pasteurization of milk.\n<\/p>\n
To get the inside scoop on the pasteurization process and the difference between pasteurized and ultra-pasteurized milk, I spoke with Brenda Snodgrass, the Senior Director of Quality Assurance at Organic Valley.\u00a0\n<\/p>\n Simply Recipes \/ Adobe Stock<\/p>\n <\/span> <\/p>\n The main difference between the two kinds of milk is in how they are treated. Pasteurized milk, explains Snodgrass, \u201cis heated to at least 161\u00b0F for 15 seconds; a process called High Temperature\/Short Time (HTST) pasteurization.\u201d HTST eliminates harmful bacteria and retains the milk\u2019s nutritional value and taste. It also results in a product that must be refrigerated and has a shelf life of 20 to 25 days.\n<\/p>\n Ultra-pasteurized milk, on the other hand, is heated for a shorter time (two seconds) at a higher temperature (280\u00b0F). \u201cThis method extends the milk’s shelf life significantly,\u201d says Snodgrass. \u201cThe higher temperature used in ultra-pasteurization kills additional harmful bacteria that may cause illness or viruses, making the milk last longer without spoiling.\u201d Ultra-pasteurized milk must be refrigerated but has an extended shelf life of 60 to 80 days.\u00a0\n<\/p>\n \u201cThese processes eliminate dangerous bacteria (pathogens and contaminants) like Campylobacter, pathogenic E. coli, Salmonella, Staphylococcus aureus, Listeria monocytogenes, and others, reducing the risk of getting sick,\u201d explains Snodgrass.\u00a0\n<\/p>\n Simply Recipes \/ Getty Images<\/p>\n <\/span> <\/p>\n Ultra-pasteurization \u201ccan slightly reduce some heat-sensitive vitamins like vitamin C and some B vitamins and cause minor changes in proteins and enzymes,\u201d says Snodgrass. However, \u201cit keeps most of its important nutrients, remaining a good source of calcium, protein, and vitamin D.\u201d This means that ultra-pasteurized milk is as safe to drink as pasteurized milk with the added benefit of an extended shelf-life.\n<\/p>\n In terms of taste, says Snodgrass, \u201cHTST pasteurization keeps the milk’s natural flavor and texture intact, resulting in that familiar fresh, creamy taste and smooth texture.\u201d Ultra-pasteurization, because it\u2019s heated to a higher temperature, \u201ccan slightly change the milk’s flavor and texture,\u201d explains Snodgrass. \u201cYou might notice a slightly cooked or caramelized taste, and the texture can be a bit thinner compared to regular pasteurized milk.\u201d\n<\/p>\n Where pasteurized milk is a great choice for cooking, baking, and frothing for beverages, ultra-pasteurized milk doesn’t froth as well but is still an adequate option for cooking and baking. \u201cThis type of milk is great for those who need a longer shelf life,\u201d suggests Snodgrass, \u201clike people who don’t drink milk quickly or live in areas with limited access to fresh milk.\u201d\n<\/p>\n<\/div>\n #Pasteurized #UltraPasteurized #Milk #Organic #Valley #Explains #Difference<\/p>\n","protected":false},"excerpt":{"rendered":" These days, there\u2019s a lot of talk about milk pasteurization. As the controversial consumption of raw milk is increasingly garnering attention, I became curious about pasteurization in general. And while I have heard a lot about the unpasteurized vs. pasteurized debate, I know less about the ultra-pasteurization of milk. To get the inside scoop on […]<\/p>\n","protected":false},"author":1,"featured_media":518,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[348,367,515,516,513,514,517],"class_list":["post-517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-difference","tag-explains","tag-milk","tag-organic","tag-pasteurized","tag-ultrapasteurized","tag-valley"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=517"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/517\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/518"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/figcaption><\/figure>\n The Difference Between Pasteurized and Ultra-Pasteurized Milk <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n Does Ultra-Pasteurization Affect the Nutrition and Taste of Milk? <\/span> <\/h2>\n