My daughter pointed out to me that organic milk lasts much longer than pasteurized milk.  I was wondering why this might be the case, so I did a little investigating.  I discovered the following–

  • Organic milk lasts longer than pasteurized milk because producers use a different process to preserve it.  They do this because there are fewer organic dairies, and organic milk travels farther from the dairy to the store.
  • The process that gives milk a longer shelf life is called ultrahigh temperature (UHT) treatment.  With UHT,  milk is heated to 280 degrees Fahrenheit for two–four seconds.  This kills the bacteria.
  • There are two types of pasteurization processes but neither heats the milk to 280 degrees.  The first process heats the milk to 145 degrees Fahrenheit for 30 minutes.  The second, more common process heats the milk to approximately 160 degrees Fahrenheit for at a minimum of 15 seconds.
  • UHT destroys more bacteria than pasteurization.


Ann Simpson

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