Pasteurization: What is it? One of the queries we receive the most is this one.
The answer is really straightforward: pasteurization is a physical procedure that rapidly heats then rapidly cools perishable beverages like juice, beer, kosher wine, and of course milk to eradicate bacteria like salmonella, listeria, and E. coli that can cause illness.
Since 1987, it has been against the law in the United States to sell unpasteurized milk over state lines. Only 12 states, as of January 2019, permit the retail selling of raw (unpasteurized) milk.
Here’s how the two processes work.
- During the 15-second HTST pasteurization process, milk is heated to 161 degrees Fahrenheit before being quickly cooled to 39 degrees.
- For UHT, raw milk is quickly chilled back to 39 degrees after being heated to roughly 280 degrees Fahrenheit for just 2 seconds.
- Milk produced using either technique is 99.9% bacterial-free.
You might wonder why we do it both ways.
Sometimes, it has to do with how the milk is packaged. Many plants are solely configured for one type of process.
Nevertheless, we create ultra-pasteurized milk since it has a longer shelf life, which is preferred by many consumers and retailers. Due to the higher temperature, which also destroys any other non-pathogenic bacteria that can cause spoiling in addition to the typical suspects like E. Coli and salmonella, ultra-pasteurized milk keeps its freshness three times longer than HTST processed milk. Because of this, UHT pasteurization extends the “sell by” date at the store and offers you extra time to store the carton in the refrigerator before opening it.
The ultra-pasteurized milk is cooked to the point where all of the proteins are denatured and completely unhealthy. Only because I consume and use the milk myself do I go to further efforts to ensure that it is clean to the highest standards. If I have to medicate a cow, I won’t sell the milk until the withdrawal period is over or until I’ve had the milk examined to make sure there are no traces of the medication still there. Cheese cannot be made from milk that has antibiotics in it. Here is Brian’s complete interview.
The only drawback we can identify with UHT milk is a slightly worse taste. However, ultra-pasteurization has a significant advantage when it comes to health: It renders the product 100 percent safe. Can drinking UHT milk make you sick? Without a doubt. However, drinking raw milk can upset your stomach, especially if you’re not used to doing so.
Some believe that because ultra-pasteurization eliminates all the bacteria, it also renders milk lactose-free. This is untrue. If a lactose intolerant person consumes UHT milk, they will experience all the same symptoms.
By adding cultures to milk and using particular milk pasteurizers to make yogurt or cheese, you can reduce the lactose content of milk. If your lactose intolerance is mild, you might be able to eat the yogurt and cheese you made yourself even though this won’t make products completely lactose-free.
Whether you choose to consume or trade in raw, pasteurized, or ultra-pasteurized milk is entirely up to you. To make sure you’re choosing wisely, you should understand the differences between pasteurized and unpasteurized products.
Why does pasteurization extend the shelf life of milk?
Regular milk is heated to about 160 degrees for 15 seconds when it is pasteurized. According to Carmen I. Moraru, an associate professor of food science at Cornell University who spoke with The New York Times, this procedure, known as High Temperature, Short Time (HTST), kills the majority of the organisms and bacteria in milk that could make people ill. However, organic milk is ultra-pasteurized; it undergoes a procedure known as ultrahigh temperature (UHT), in which the milk is heated to a temperature of 280 degrees for two seconds, long enough to destroy any bacteria that could cause spoiling as well as any additional spores or germs.
Regular milk can go through UHT, and if you’re fortunate, you can come across a non-organic UHT brand at your neighborhood shops. However, according to Scientific American, the procedure is typically utilized by organic dairy producers so that their products may be disseminated more simply. Because there aren’t many organic dairy farms, producers must make sure that gallons can be delivered to clients across the nation without going bad beforehand.
According to The New Republic, milk treated with the UHT technique technically doesn’t need to be refrigerated to be fresh; it can even be stored without spoiling for up to six months. Unrefrigerated UHT milk in cardboard cartons is easier to find in countries throughout Europe and South America than it is in the gallons we are accustomed to seeing here. It may be argued that this is a much more environmentally friendly choice because it guarantees that dairies can sell more of the milk they produce. However, the majority of Americans prefer fresh milk, making shelf-stable varieties more difficult to find.
What is the shelf life of ultra-high pasteurized milk?
An Ultra-Pasteurized product may get contaminated with spoilage microorganisms once it has been opened. In order to maintain its optimum quality and flavor, ultra-pasteurized milk should be stored well chilled (34–38F) and consumed within 7–10 days of opening. purged Ultra-Past.
How long does Fairlife milk last?
Compared to conventional milk, fairlife ultrafiltered milk has 50% less sugar and 50% more protein. In addition, it is lactose-free and contains nine important nutrients.
Our fairlife ultrafiltered milk products are proudly made with 100% Canadian milk. On our packaging, you can find the blue cow logo of the Dairy Farmers of Canada.
In Peterborough, Ontario, we hard toiled for more than two years to construct our new $85M factory. Our fairlife ultrafiltered milk products are proudly made with 100% Canadian milk.
While removing half of the sugars, our milk passes through various filters to concentrate its inherent benefits like protein.
It is made from fresh milk that is 100% Canadian! Real milk is ultrafiltered to concentrate the naturally occurring protein, eliminating the need to supplement with protein powder.
Yes! Most of the lactose included in milk naturally is eliminated during our filtration process. The residual lactose is subsequently converted by a lactase enzyme, ensuring that our goods are lactose-free. This mixture enables our milk to keep its beloved creamy and delectable flavor for everyone to enjoy.
Why is Fairlife Ultrafiltered Milk Shelf-Stable for Longer Than Regular Milk?
It’s just a matter of digesting. The majority of ordinary milk is pasteurized for 15 to 20 seconds at a high temperature. Our milk is pasteurized at an even higher temperature for a shorter period of time. Fairlife has a substantially longer shelf life when unopened as a result.
It should be consumed within 14 days and refrigerated after opening because its shelf life is the same as that of ordinary milk.
Fairlife has a shelf life equal to that of ordinary milk after opening, but it must be used within 14 days and refrigerated.
Yes! Fairlife ultra-filtered milk can be used in baking and cooking just like regular milk.
CORE POWER BY fairlife
Fairlife ultrafiltered partially skim milk is a source of protein. Protein concentrates or powders are never added.
Yes, fairlife ultrafiltered partially skimmed milk is used in the production of all Core Power products.
We are shelf stable for up to 9 months on Elite 42g protein products and up to 12 months on Elite 26g protein products thanks to our ultrafiltration and aseptic packaging.
All Core Power products should be refrigerated and consumed within 14 days of being opened, just like any other milk.
How long will it stay fresh? Can I continue to drink it after I’ve opened it?
Products in the 240mL size of Core Power 26g protein have a 12-month shelf life. Products made with 42g of Core Power Elite protein have a 9 month shelf life.
When the bottle is opened, Core Power needs to be consumed as soon as possible—within 14 days—and refrigerated.
Does Core Power contain lactose? How is lactose removed from milk with Core Power products?
Yes, lactose is absent from every Core Power product. Ultrafiltration is used to remove the majority of the lactose, and enzymes are used to change the remaining lactose into other digestible sugars.
Our Core Power high protein milkshakes are made with proudly 100% Canadian milk. On our packaging, you can find the blue cow logo of the Dairy Farmers of Canada.
High-quality, real milk that has been filtered for good nutrition is provided by our fairlife family farmers. Every stage of the process is handled with the utmost care, and our milk has low somatic cell counts (a measure of individual cow health and milk quality). Fairlife milk is pleased to comply with Canadian legal regulations.
Which is healthier, ultra-pasteurization or pasteurization?
According to the U.S. Food and Drug Administration, raw milk may contain harmful germs including Listeria, Salmonella, and E. coli, all of which represent a serious risk to your health. Although pasteurization may leave some nonpathogenic germs that can still ruin milk, it also eliminates these dangerous bacteria. All microorganisms in the milk are effectively eliminated by ultrapasteurization. The flavor of the milk might change if these microorganisms are removed.
Why is milk not refrigerated in France?
In general, Americans are aware of the peculiarities that come with drinking milk. Most of the time, we are aware that we are consuming lactic secretions that are intended for a completely different type of mammalian animal, but since we haven’t discovered a superior substitute, we have to accept the shame. But many Americans have traveled to France only to arrive and find supermarket after shop filled with milk that isn’t even chilled and screams, “Why? What did these individuals do?
In addition to simply tasting better when properly chilled, milk in America spoils quickly, albeit not as quickly as it once did. The estimated 65,000 persons in England and Wales who contracted tuberculosis in the 20th century who consumed milk would be happy to tell you that milk is a good medium in which to grow as well as a fantastic vector for diseases. If only they weren’t all dead, though.
The French scientist Louis Pasteur invented a method in 1865 that allowed beer and wine—the two popular beverages at the time—to be stored for extended periods of time without going bad or souring by heating the liquids and eliminating any bacteria or mold that could have been present. In doing so, he rejected the long-held notion that “spontaneous generation” applied to the fermentation process and revealed an universe of microbial life that later led to the creation of antiseptic medical treatments and the pasteurization process (and, for that matter, Listerine).
Pasteurized milk, such as that found in American grocery stores, has a shelf life of no more than a few weeks. The milk is heated to a temperature between 60 and 100 degrees Fahrenheit during the pasteurization process. The milk must be refrigerated to remain fresh. In France, the country where Pasteur was born, milk is pasteurized using a procedure known as “ultra-high temperature processing,” or “UHT,” in which the liquid is heated to temperatures above 275 degrees for a brief period of time. The milk produced using this procedure, which is a higher temperature variation of “high-temperature, short time pasteurization” (“HTST”), has a shelf life of six to nine months as long as it is kept sealed. Unrefrigerated.
This extreme pasteurization has nothing to do with the nation’s admiration for the process’s namesake.
Simply said, milk is not a favorite among the French. Even if they actually consume more milk per person than Americans do, that number has been steadily declining since 2002, while American consumption has stayed mostly unchanged. Of course, the French couldn’t give a damn about Louis and his method when it comes to milk that would eventually be turned into cheese. According to the New York Times, a cheesemaker from the Loire Valley was cited as stating, “If we had to pasteurize our cheeses, there would have been a revolution,” in response to the rumor that the E.U. required all cheese to be pasteurized. That is the brie.
So there you have it: the French don’t need dairy products that require refrigeration since their UHT-processed milk will remain fresh for at least six months after the end of the world. In contrast to their milk, it is cooling.
Which milk keeps the longest?
Professor of animal nutrition and physiology at Pennsylvania State University, Craig Baumrucker, offers the following response:
If you’ve ever purchased milk, you’ve probably seen what our inquirer has: Regular milk usually goes bad after a week or less, but organic milk can last for up to a month.
It turns out that the organic nature of the milk is irrelevant in this case. The only thing that being “organic” really implies is that the farm from where the milk is produced does not utilize hormones or antibiotics to treat cow diseases.
Because farmers utilize a different method to preserve it, organic milk lasts longer. The Northeast Organic Dairy Producers Alliance claims that because organic products are not produced nationwide, they frequently must travel further to reach store shelves. As a result, milk needs to remain fresh for a longer period of time.
Ultrahigh temperature (UHT) processing or treatment, which involves heating milk to 280 degrees Fahrenheit (138 degrees Celsius) for two to four seconds to destroy any bacteria, extends the milk’s shelf life.
Contrast that with pasteurization, the common preservation technique. Pasteurization can be done in two ways: “low temperature, long time,” which involves heating milk to 145 degrees Fahrenheit (63 degrees Celsius) for at least 30 minutes*, or “high temperature, short time,” which is more frequently used and involves heating milk to roughly 160 degrees Fahrenheit (71 degrees Celsius) for at least 15 seconds.
Why UHT-treated milk lasts longer is suggested by the various temperatures: Only enough of the milk’s microorganisms are eliminated during pasteurization to prevent you from contracting an illness from your milk mustache. On the other side, UHT obliterates everything.
Pasteurized milk typically has a four to six day shelf life according to retailers. However, manufacturing and transportation took up to six days before that, so the overall shelf life after pasteurization is possibly up to two weeks. UHT-treated milk can be stored for up to six months without needing to be refrigerated.
Regular milk can also go through UHT. The majority of milk sold in Europe and the room-temperature Parmalat milk found outside the refrigerator case both go through this technique.
The flavor of milk after UHT treatment is one factor. Milk’s flavor is sweetened by UHT by burning some of its sugars (caramelization). Many Americans find this distasteful, and they are wary of purchasing milk that hasn’t been chilled. However, it doesn’t appear to bother Europeans.
UHT also affects several proteins and somewhat reduces the vitamin content of milk, rendering it useless for creating cheese.
Of course, there are many reasons why individuals choose to purchase organic milk. However, if a lengthy shelf life is what you’re looking, I suggest you buy nonorganic UHT milk to save money.