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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