Are you confused by the variety of milk options available in stores these days? From cow’s milk to plant-based milks made from soy, coconut, rice, oat, hemp, nuts and more, it can be overwhelming to choose.
One popular plant-based milk is creamy almond milk, which is non-dairy, lactose- and cholesterol-free. But have you ever wondered about the difference between refrigerated almond milk and the shelf-stable version?
In this article, we’ll explore the nuances of these two types of almond milk and help you understand which one might be best for your needs. So grab a glass of your favorite milk and let’s dive in!
What’s The Difference Between Refrigerated Almond Milk And Shelf?
The main difference between refrigerated almond milk and shelf-stable almond milk is in the way they are pasteurized. Pasteurization is a process that applies heat to destroy pathogens in foods, and it’s necessary to ensure that milk is safe to consume.
Refrigerated almond milk is pasteurized using high-temperature short-time (HTST) pasteurization. This involves heating every particle of milk or milk product to at least 161°F using metal plates and hot water. The milk remains at high heat for at least 15 seconds, followed by rapid cooling. This process gives the milk a shelf life of five to 15 days.
Shelf-stable almond milk, on the other hand, is pasteurized using ultra-high-temperature (UHT) pasteurization, also known as aseptic processing. This involves heating the milk using sterile equipment and packaging it under “aseptic conditions.” The result is a product that can be stored at room temperature for several months before reaching its expiration date.
While both types of almond milk are safe to consume, there are some differences in taste and texture. Nearly without exception, refrigerated almond milk tastes significantly fresher and more flavorful than shelf-stable almond milk. This is likely due to the fact that UHT pasteurization can affect the taste of the milk.
What Is Refrigerated Almond Milk?
Refrigerated almond milk is the type of almond milk that is found in the refrigerated section of grocery stores. It is usually sold in a cardboard carton, similar to traditional dairy milk cartons. This type of almond milk is pasteurized using HTST pasteurization, which involves heating the milk to at least 161°F for at least 15 seconds, followed by rapid cooling. This process helps to kill bacteria and extend the shelf life of the milk for up to 15 days.
Refrigerated almond milk needs to be kept refrigerated at all times, even if it has not been opened yet. Once opened, it should be consumed within seven days and stored in the refrigerator to prevent spoilage. When compared to shelf-stable almond milk, refrigerated almond milk has a shorter shelf life but tends to have a fresher and more flavorful taste.
What Is Shelf-Stable Almond Milk?
Shelf-stable almond milk is a type of almond milk that can be stored at room temperature for extended periods without the need for refrigeration. It is typically found in a Tetra Pak or similar type of aseptic packaging, which is made of paperboard on the outside and aluminum foil on the inside. This layered packaging method prevents light, oxygen, and bacteria from contaminating the milk on the inside and allows it to have an extended shelf life.
Shelf-stable almond milk is pasteurized using ultra-high-temperature (UHT) pasteurization, which involves heating the milk using sterile equipment and packaging it under “aseptic conditions.” This process destroys any pathogens in the milk and makes it safe to consume. Once opened, shelf-stable almond milk should be refrigerated and consumed within seven to ten days for optimal freshness.
It’s important to note that while shelf-stable almond milk has a longer shelf life than refrigerated almond milk, it may not taste as fresh or flavorful due to the UHT pasteurization process. Additionally, even if you opt for shelf-stable almond milk, it must be refrigerated after opening it to prevent spoilage. Overall, shelf-stable almond milk is a convenient option for those who don’t have access to refrigeration or who want to stock up on non-perishable items.
How Are They Processed?
Refrigerated almond milk is processed using HTST pasteurization, which involves heating every particle of milk to at least 161°F for at least 15 seconds, followed by rapid cooling. This process helps to destroy any harmful pathogens in the milk and extends its shelf life to between five and 15 days.
Shelf-stable almond milk, on the other hand, is processed using UHT pasteurization, which involves heating the milk using sterile equipment and packaging it under aseptic conditions. The milk is heated to a temperature of around 280°F for just a few seconds, which kills any bacteria and extends its shelf life to several months.
The packaging used for shelf-stable almond milk is also different from that used for refrigerated almond milk. Shelf-stable almond milk is packaged in aseptic cartons that are designed to protect the milk from light and air, which can cause spoilage. These cartons are also designed to be shelf-stable for an extended period without refrigeration.
Refrigerated almond milk, on the other hand, is typically packaged in paperboard, glass or plastic containers. These containers are not designed to be shelf-stable and need to be refrigerated to maintain their freshness.
Nutritional Differences Between Refrigerated And Shelf-Stable Almond Milk
In terms of nutritional content, there is little difference between refrigerated and shelf-stable almond milk. Both types of milk are generally low in calories and fat, making them a popular choice for those looking to reduce their calorie intake or avoid dairy products.
However, it’s worth noting that some shelf-stable almond milks may contain added sugars or thickeners to improve their taste and texture. This can increase the calorie and sugar content of the milk, which may not be ideal for those watching their sugar intake.
Additionally, some refrigerated almond milks may be fortified with additional vitamins and minerals, such as calcium and vitamin D, to increase their nutritional value. It’s important to check the label of each individual product to determine its specific nutritional content.
Taste And Texture Differences
In addition to the difference in pasteurization, there are also some taste and texture differences between refrigerated and shelf-stable almond milk. Refrigerated almond milk has a creamier texture and a fresher taste compared to shelf-stable almond milk. This is because the UHT pasteurization process can affect the flavor and texture of the milk, making it taste slightly cooked or burnt. Additionally, some people claim that shelf-stable almond milk has a slightly nutty or cardboard-like taste compared to refrigerated almond milk.
Refrigerated almond milk also tends to have a shorter shelf life compared to shelf-stable almond milk. While refrigerated almond milk typically lasts for five to 15 days after opening, shelf-stable almond milk can last for several months if unopened. However, once opened, both types of almond milk should be consumed within seven to ten days for optimal freshness.
Which One Should You Choose?
When choosing between refrigerated and shelf-stable almond milk, it ultimately comes down to personal preference and usage. If you plan on using the almond milk within a week or two, refrigerated almond milk is the way to go. It has a fresher taste and is often considered more nutritious due to its lower processing time.
However, if you’re looking for a longer shelf life or don’t have access to refrigeration, then shelf-stable almond milk may be a better option. It’s convenient for travel or for keeping in your pantry as a backup option. Just be aware that it may not taste as fresh as refrigerated almond milk.
It’s important to note that both types of almond milk should be consumed within seven to ten days after opening. Once opened, shelf-stable almond milk should also be kept in the refrigerator for optimal freshness.
