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What is the difference between fresh milk and uht treaded milk and any advantages and disadvantages?


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January 17, 2009 6:19AM

Fresh milk, often referred to as homogenised and pasteurised milk, is sold in the chilled food section of the supermarket. It has a short shelf life and must be kept below 4°C to maintain freshness. Ultra High Temperature (UHT) milk, which is sometimes called 'long-life milk,' is slightly different to fresh milk. It has had extra treatment that enables it to be stored at room temperature (as long as it is unopened) for extended periods. Pasteurisation involves heating the milk to 72°C for 15 seconds to kill harmful bacteria that may be present, the UHT milk is heated to 275°F for a couple of seconds. During the homogenisation the milk is passed through a fine nozzle to create a smooth, creamy taste and texture. Fresh milk is then packaged and refrigerated. During the UHT treatment a small percentage of vitamins is destroyed.