Before the milk was in plastic bottles or cartons, it went into cups “straight from the cow”. This used to be pretty much the only version of drinking milk. Currently, milk is adapted to the needs of consumers and at the same time it is poorer in this fresh, rural taste. Most of us do not mind this, we are no longer guided by taste, but by convenience and destiny. Today, UHT pasteurized milk is becoming more and more popular. Should you eat it or avoid it? It depends on our individual approach.
At the beginning, it is necessary to explain what the UHT abbreviation stands for. Ultra High Temperature (in English it means very high temperature) is a process of specific thermal treatment involving very quick (within 5 seconds) heating of raw milk to a temperature of 135-150 degrees C, then its rapid cooling to a temperature of about 20 degrees C. room temperature. This is a preservation method based on the destruction of bacteria in the milk, the development of which causes its rapid acidification and spoilage (compared to natural milk). This method simultaneously preserves protein and calcium, i.e. valuable nutrients, in the milk. UTH technology also allows for special homogenization i.e. the breakdown of fat particles that appear on the surface of ordinary milk.
UHT milk has many other advantages:
- validity period can be up to 6 months,
- when UHT milk is heated, all pathogenic microorganisms and impurities are destroyed (they are present in natural milk),
- no longer loses the aforementioned protein and minerals,
- UHT milk does not cause food allergies, therefore it is recommended for people who often succumb to such allergies.
As you can see, UHT milk has many advantages, but it is not perfect. During its pasteurization, as we have already mentioned, all microorganisms are destroyed – including those beneficial to the body. The disadvantage is also a reduction in the amount of valuable vitamins such as vitamin C or B12. Normally, milk has 20% more vitamins, keeping the difference the same even after boiling it. According to many, the specific taste and smell of milk can be disturbing – you can feel the burnt aftertaste.
Podsumowując: UHT milk retains protein and minerals such as calcium, however, when choosing its constant consumption, let us be aware that it does not contain as many vitamins, such as C and B12, which are important for health.
Buying such milk is a good solution for people who do not shop often. The possibility of long-term storage is an advantage here. The price is also tempting in its own way, because a longer shelf life means cheaper transport costs.
It is even said that UHT milk does not need to be stored in the refrigerator. Remember that the pasteurization process does not ensure complete sterility of milk, so bacteria will also grow at room temperature. If you already have UHT milk at home, let’s keep them in the fridge.