Mr. Jaiteh,
It is kinda confusing. The way I understand it is that both organic and
regular milk comes from cows. Organic milk comes from cows which have NOT been
treated with antibiotics to fight infections or cows which have NOT been
injected with hormones to boost their milk production. As far as the milk they
produce, Organic milk lasts longer than regular milk (where cows have been
treated with antibiotics and fed hormones to boost milk production) because of the
UHT process which kills all bacteria and the milk does not need
refrigeration.
It appears regular milk undergoes pasteurization at low and high
temperatures. Regular milk from high temp pasteurization lasts longer than regular milk
from low temp pasteurization. In summary, regular milk from UHT lasts as long
as Organic milk, and both last longer than regular milk from Low temp
pasteurization. The organic only goes to the non-use of antibiotics in disease
management and non-use of hormones in milk volume enhancement. So organic costs
more because it is 'purer' and less quantity is produced per cow. The title of
the article therefore should have been "why some milk last longer than
others" or "Organic Vs. Regular milk".
To your question, the article is therefore about "Organic Vs. Regular milk"
AND "UHT Vs. Pateurization". Both.
Haruna.
In a message dated 6/13/2008 8:53:00 A.M. Mountain Daylight Time,
[log in to unmask] writes:
Hmmm. Is this article about "organic" vs hormone-induced milk or UHT
vs pasteurization preservation methods?
Malanding
Haruna Darbo wrote:
>
> If you’ve ever shopped for milk, you’ve no doubt noticed what our
questioner
> has: While regular milk expires within about a week or sooner, organic
milk
> lasts much longer—as long as a month.
>
> So what is it about organic milk that makes it stay fresh so long?
>
> Actually, it turns out that it has nothing to do with the milk being
> organic. All "organic" means is that the farm the milk comes from does
not use
> antibiotics to fight infections in cows or _hormones to stimulate more
milk
> production_
>
(http://www.sciam.com/article.cfm?id=milk-industry-gag-order-on-artificial-hormones-lifted) .
>
> Organic milk lasts longer because producers use a different process to
> preserve it. According to the Northeast Organic Dairy Producers Alliance,
the milk
> needs to stay fresh longer because organic products often have to travel
> farther to reach store shelves since it is not produced throughout the
country.
>
> The process that gives the milk a longer shelf life is called ultrahigh
> temperature (UHT) processing or treatment, in which milk is heated to 280
degrees
> Fahrenheit (138 degrees Celsius) for two to four seconds, killing any
> _bacteria_ (http://www.sciam.com/topic.cfm?id=bacteria) in it.
>
> Compare that to pasteurization, the standard preservation process. There
are
> two types of pasteurization: "low temperature, long time," in which milk
is
> heated to 145 degrees F (63 degrees C) for at least 30 minutes*, or the
more
> common "high temperature, short time," in which milk is heated to roughly
160
> degrees F (71 degrees C) for at least 15 seconds.
>
> The different temperatures hint at why UHT-treated milk lasts longer:
> Pasteurization doesn’t kill all bacteria in the milk, just enough so that
you don't
> get a disease with your milk mustache. UHT, on the other hand, kills
> everything.
>
> Retailers typically give pasteurized milk an expiration date of four to
six
> days. Ahead of that, however, was up to six days of processing and
shipping,
> so total shelf life after pasteurization is probably up to two weeks.
Milk
> that undergoes UHT doesn’t need to be refrigerated and can sit on the
shelf for
> up to six months.
>
> Regular milk can undergo UHT, too. The process is used for the
> room-temperature Parmalat milk found outside the refrigerator case and for
most milk sold
> in Europe.
>
> So why isn’t all milk produced using UHT?
>
> One reason is that UHT-treated milk tastes different. UHT sweetens the
> flavor of milk by burning some of its sugars (caramelization). A lot of
Americans
> find this offensive—just as they are leery of buying nonrefrigerated
milk.
> Europeans, however, don’t seem to mind.
>
> UHT also destroys some of the milk’s vitamin content—not a significant
> amount—and affects some proteins, making it _unusable for cheese_
> (http://www.sciam.com/article.cfm?id=dairy-farming-old-and-new) .
>
> There are, of course, lots of reasons people buy organic milk. But if
it's
> the long shelf life you're after, I would recommend you buy nonorganic
UHT
> milk and avoid being charged double.
>
>
>
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