Tap Posted January 7, 2011 Share Posted January 7, 2011 I used to buy Organic Valley Organic Milk. Over the past year I have noticed that the expiration dates we getting longer and longer on the products. Historically, OV milk didn't have a long shelf life but now it has several weeks? I then noticed that it was now Ultra-pasteurized instead of pasteurized. I ended up switching brands due to this. OV is much more readily available around here and the other is not, so I was wondering......what is the difference? Quote Link to comment Share on other sites More sharing options...
Lara in Colo Posted January 7, 2011 Share Posted January 7, 2011 Ultra pasteurized is a process that goes to a higher temp for a lesser amount of time. So is well liked by milk people. But the higher temp kills more "good" things as well. Lara Quote Link to comment Share on other sites More sharing options...
BarbecueMom Posted January 7, 2011 Share Posted January 7, 2011 All "organic" milk here is ultra-pasteurized. It tastes like liquefied paper. Quote Link to comment Share on other sites More sharing options...
Punchie Posted January 7, 2011 Share Posted January 7, 2011 This is one reason why I won't buy organic milk - the ultra-pasteurization process. It kills off all of the good stuff and tastes like junk. I also believe the UP stuff doesn't need to be refridgerated and is what they serve in chow halls in Iraq/Afghanistan to the military as it doesn't really spoil. Quote Link to comment Share on other sites More sharing options...
Lara in Colo Posted January 7, 2011 Share Posted January 7, 2011 I found this article http://www.chow.com/food-news/53777/mapping-the-mustache/ Lara Quote Link to comment Share on other sites More sharing options...
Skadi Posted January 7, 2011 Share Posted January 7, 2011 Like Lara said, it's just a different method of bringing to a high temperature. The nutritional value is exactly the same. I disagree with Lara about ultra pasteurization killing off more good bacteria -- the temperatures used for both kinds of pasteurization kill off the good bacteria, from what I understand. If you want the good bacteria, you're just going to have to buy raw milk that hasn't been pastuerized, period. Quote Link to comment Share on other sites More sharing options...
KS_ Posted January 7, 2011 Share Posted January 7, 2011 I used to buy Organic Valley Organic Milk. Over the past year I have noticed that the expiration dates we getting longer and longer on the products. Historically, OV milk didn't have a long shelf life but now it has several weeks? I then noticed that it was now Ultra-pasteurized instead of pasteurized. I ended up switching brands due to this. OV is much more readily available around here and the other is not, so I was wondering......what is the difference? The Organic Valley milk at our store is only ultra-pasteurized in the half gallons, but the gallons are just pasteurized. So I only buy the gallons. Are the gallons not available where you live? Quote Link to comment Share on other sites More sharing options...
EKS Posted January 7, 2011 Share Posted January 7, 2011 Ultra pasteurized is a process that goes to a higher temp for a lesser amount of time. So is well liked by milk people. But the higher temp kills more "good" things as well. Lara What exactly do you mean by "good" things? Thanks! Quote Link to comment Share on other sites More sharing options...
sleepymommy Posted January 7, 2011 Share Posted January 7, 2011 Ultra-pasteurized milk heats to a higher temp, this higher temp. can kill off more vitamins within the milk too along with the good bacteria in milk. Why do it? It makes the milk last longer and the time of the pasteurization process is significantly reduced. They can pasteurize a lot more milk in a lot less time. Ultra-pasteurized milk actually does not even have to be refrigerated, it's like the boxed Parmalat milk. They put in the cold section because that's what people are used too. I researched this a bit a while back but don't remember all the details now, hope this helps. Quote Link to comment Share on other sites More sharing options...
DarcyB Posted January 7, 2011 Share Posted January 7, 2011 What exactly do you mean by "good" things? Thanks! Kai - There are really good bacteria in milk, and a good chunk of it is killed off in the pasteurization process. Quote Link to comment Share on other sites More sharing options...
EKS Posted January 8, 2011 Share Posted January 8, 2011 Kai - There are really good bacteria in milk, and a good chunk of it is killed off in the pasteurization process. I guess I'm wondering why there would be *any* bacteria in milk that wasn't introduced from somewhere outside the cow. Quote Link to comment Share on other sites More sharing options...
ktgrok Posted January 8, 2011 Share Posted January 8, 2011 I guess I'm wondering why there would be *any* bacteria in milk that wasn't introduced from somewhere outside the cow. We all have symbiotic and beneficial in us and on us. Quote Link to comment Share on other sites More sharing options...
Caitilin Posted January 8, 2011 Share Posted January 8, 2011 We all have symbiotic and beneficial [bacteria] in us and on us. Right. This is why taking anti-biotics can really mess up your digestion--it kills of all the good bac. in your gut. :001_smile: Quote Link to comment Share on other sites More sharing options...
Colleen Posted January 14, 2011 Share Posted January 14, 2011 I used to buy Organic Valley Organic Milk. Over the past year I have noticed that the expiration dates we getting longer and longer on the products. Historically, OV milk didn't have a long shelf life but now it has several weeks? I then noticed that it was now Ultra-pasteurized instead of pasteurized. I ended up switching brands due to this. OV is much more readily available around here and the other is not, so I was wondering......what is the difference? FYI, here's some info re pasteurization from Organic Valley's site. Quote Link to comment Share on other sites More sharing options...
Colleen Posted January 14, 2011 Share Posted January 14, 2011 (edited) This is one reason why I won't buy organic milk - the ultra-pasteurization process. It kills off all of the good stuff and tastes like junk. I also believe the UP stuff doesn't need to be refridgerated and is what they serve in chow halls in Iraq/Afghanistan to the military as it doesn't really spoil. Some organic milk is ultra-pasteurized, some is not. Taste is of course a matter of preference. I don't care for the UHT milk, but I've met many consumers who do prefer both the taste and the extended shelf-life. Edited January 14, 2011 by Colleen Quote Link to comment Share on other sites More sharing options...
Ravin Posted January 14, 2011 Share Posted January 14, 2011 Personally, I lost my taste for milk when subjected to UHT milk aboard ship in the Navy. The stuff just tastes yech. We have a local dairy that has an organic milk division, and they use standard pasteurizaton. If I could afford organic milk, that's what I'd buy. Quote Link to comment Share on other sites More sharing options...
Colleen Posted January 14, 2011 Share Posted January 14, 2011 (edited) Personally, I lost my taste for milk when subjected to UHT milk aboard ship in the Navy. The stuff just tastes yech. I used to think much of it was a matter of what we're used to. Many people in other Western countries have been drinking UHT and/or shelf-stable milk their whole lives, for example, whereas it's a relatively less common in the U.S. But the more I hear from people who actually prefer UHT milk, the more I realize my theory is worthless. For that matter, I know a lot of people who don't notice a difference in taste between UHT and HTST, including people who have been raw milk drinkers their whole lives. What's primarily noticeable to them is the lower fat content. Even "whole" milk is akin to water to my boys. Edited January 14, 2011 by Colleen Quote Link to comment Share on other sites More sharing options...
Tap Posted January 16, 2011 Author Share Posted January 16, 2011 FYI, here's some info re pasteurization from Organic Valley's site. I guess my brain is tired tonight (I just got off a hard shift at work) what is "available recommended daily intake"? (The percentages at the bottom of the page). What is your more personal opinion? You can PM me if you would prefer? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.