The different temperatures suggest why the UHT-treated milk in the Milk Production Line lasts longer: the pasteurization method does not kill all the bacteria in the milk, just enough that you won't get sick because of your milk beard. On the other hand, ultra-high temperatures kill everything.
Retailers usually give pasteurized milk a four to six day expiration date. However, before this, it takes up to six days of processing and shipping, so the total shelf life after pasteurization can be as long as two weeks. Milk that has been subjected to ultra-high temperatures does not require refrigeration and can be placed on shelves for up to six months.
Ordinary milk can also withstand extreme temperatures. This process is used for room temperature Parmalat milk outside the refrigerator casing and most milk sold in Europe.
So why not all milk is produced at ultra high temperatures?
One reason is that the ultra-high temperature treated milk tastes different. UHT increases the taste of milk (caramelization) by burning some sugar. But many Americans find this annoying – just as they are skeptical about buying non-frozen milk. However, Europeans do not seem to mind.
Ultra-high temperatures also destroy some of the vitamins in milk – not much – and affect some proteins, making them unusable for cheese.
Of course, there are many reasons why people buy organic milk. But if you are looking for a long shelf life, I suggest you buy non-organic UHT milk to avoid double charges.
However, if you want to extend the shelf life of milk more effectively, you can even make it a milk powder for more than one year. It is also more convenient in transportation and the cost of transportation is even lower. Jimei is a trusted supplier of Milk Powder Making Machine. Welcome to choose us.