I do it all the time. I for one do not like the taste of UHT milk and, having consumed untreated milk in the past, would prefer that if it were an option. However, UHT, with its faults, also has its benefits. Todays homogenised, pasturised, filtered milks are already far too industrial. The UHT Procdess has little more effect on the goodness of the milk. Only an idiot would bash UHT milk. For those cultures that have grown up with it, it is a tasty part of a healthy diet.
I avoid non-UHT milk whenever possible to avoid the harmful bacteria that may well have contributed to my chronic gut disease.
An additional question I have. This is done by adding the same type of vitamin fish oil pills you buy in the drug store. Question is, Are the additives they are putting in the milk organic? Not a big deal but I think people who drink it should be assured the vegetable oil being added to their milk is organic.
Just to reiterate what others have said above, you CAN make yoghurt from UHT milk or at least, the brands that I buy in the UK , I make it on a daily basis and see our daily yoghurt as a foundation for gut health! Yoghurt made from UHT milk is delicious!!! Have really enjoyed some of these articles. We will not always agree on what is good for us, each person has an individual and personal health journey, but many thanks for firing the debate!
Helen Would you agree that fresh fruit and vegetables are better for you than heated and canned vegetables? If taste were the only criteria I would have a 5 pound canister of MSG in my kitchen — but I know better. Did you ever consider that drinking milk itself is kinda gross? I mean, you are drinking the bodily fluids of an animal that poops all over itself and its friends. Yet you will drink it a cow? Just a thought! It just seems a bit silly that you all are so passionate about preserving the nature of milk, yet it is quite UNnatural that humans consume the bodily fluids meant for baby cows.
I do prefer raw milk to pasteurized however, I make kefir from UHT organic milk all the time. In fact it cultures quicker than raw milk since there is no competing bacteria.
The yeasts and bacteria in kefir only feed off of the lactose in the milk. My kefir grains are also growing very well in the UHT milk. On the other hand, if you want to make yogurt, the first step is to heat milk until it is relatively sterile essentially pasteurizing and then let it cool until you reach the proper temperature for the cultures to grow. I worked on a cruise ship with several Italians, and they love their morning cappuccino.
Boy did we hear a lot of colourful language during those weeks. I think it was just that particular brand from Thailand or Malaysia. Thank you for this information. My toddlers grandparents insist on giving him UHT milk whilst he is at their house despite my pleas against him having this milk. As a child it would make me feel very sick and give me a headache if I drank. Since finding out that they use it too I have asked them not to give it to my son however they ignore my request and have continued to do so.
Your site had provided me with information that I needed which I can print off and share with them to prove that this variety of milk really is quite unhealthy. And she says drinking raw milk has got to be one of the dumbest things you could do for your health.
Even the grass fed cows have mexicans picking up tubes out of the cows shit and sticking on to the udders, you know where that fecal matter ends up? Sure its not a lot, but these are how diseases are born and spread. I make excellent yoghurt with UHT milk. I use Activia as a starter, which I only use every 5th fermentation. I agree.
Notice, pasteurized milk lasts longer before spoiling, not forever. Microbes are what cause spoiling…. I drank uht milk for years. I was constantly at the drs getting endoscopes , blood tests etc. I had been on PPI medication lansoperozole for years. I noticed when I went on holiday my condition improved.
I stopped drinking uht milk and guess what? No more medication. It seems strange to me that the incidents of oesophageal , bowel , stomach and intestinal cancers have exploded in the western world in line with an increase in more people drinking uht milk. Surely this warrents further investigation. In my opinion and I am still entitled to one I imagine , uht was the cause of years of Gastro intestinal upset and inflammation. I have the evidence to support it. Higher energy levels , no inflammation , just for the record I am a non smoking very moderate drinker and a fitness instructor so my diet is A1.
Check yourself on that please. Wikipedia says that 7 out of 10 Europeans drink UHT milk. When I was in France 40 years ago that is all I drank. So it has been around for a long time.
I would think that we would have figured out by now if it were truely bad for us. UHT milk does not need refrigeration. I am an American living in Switzerland, where many people drink UHT milk and give it to their babies. It tastes absolutely fine to me. I can tell no difference between it and regularly-pasteurized milk. If a product will not support microscopic life, it is not likely to support human life. I appreciate the passion in articles such as this, but unscientific generalizations negate credibility.
Nice comments by all participants. From Ontario Canada. My family recently went on a trip of a lifetime traveling around France for 6 weeks. We were shocked to find that fresh milk popularity so low. A few places did not stock it! We tried many brands and our family did not like the taste. A couple of companies are trying to market UHT milk to Canadians.
They will have a very hard time at doing this. That is unless the price comes down significantly. Canada is not one of them unless you are the remote north or camping? Are you able to find raw milk in Ontario?? Or fresh milk? The best I can find is full fat, non-homogenized.
But I was under the impression that the sale of raw milk was illegal, even through a CSA by buying parts of a cow…. The proof is in the pudding. So I was sold on this raw milk deal, until I read a CNN article saying that raw milk is a culprit for food poisoning and even caused two deaths AND cwused two healthy people to come down with debilitating diseases. Read excerpt below:. What is your response to this?? What are your thoughts??? Raw milk is not necessarily antibiotic or hormone free.
The atibiotics and hormones are given to the cow so that it produces more, and then they show up in its milk even raw and its meat. How come you dont freak out when you buy a jar of pasta sauce, which stays good for years on a shelf? How about a can of tuna? Do you know how long meat has to cooked in a can for it to be stable?
Do you ever question a jar of baby food? A can of soda? A juice box? Or your inability to cope with something new? Are you banning those too? Dont forget they are also processed,so that they last months in a shelf, so they are the boogeyman too.
Its a shame that a bunch of biggots come here to misinform people who may actually benefit from this product. To read more about the philosophy that prompts the posts on this site, please read my About page.
Also, please refrain from personal attacks. Trying to inform people about the industrialization of their food supply is NOT bigotry. I have friends who make yoghurt out of UHT all the time, and they get a much better consistency than I do when I make out of regular milk. Go figure?! Could UHT be different depending on country?
While it is true UHT can change the taste or smell of milk, there is absolutely NO scientific evidence that it is less healthy then raw milk. This is what happens when egg whites are cooked and change from clear liquid to white solids. There is absolutely nothing harmful about this process. When proteins are ingested, whether animal or plant based, they are rapidly broken down into small peptides and simple amino acids by enzymes in the stomach and pancreas.
The human body absorbs With all the live enzymes dead from UHT the milk is hard to process in the body. The lactate enzyme makes digestion of raw milk possible. Too many people have an intolerance to dairy because pasteurization kills the live enzymes that help digest the milk. Fermented milk or cultured has great health benefits. It unfortunately makes me question the sources and the veracity therein about what is good and not good about UHT milk, though I have been biased towards raw milk because I have YET to find it here, and so I felt compelled to respond with what I know.
Wat we know and hear is biased towards what the press purports as the best. Which means you ultimately cannot claim it is good or bad and means we are unfortunately using our bodies as testing grounds.
More on that later as I have found my own conclusions on this matter. The first is the fact that the food pyramid is woefully outdated and based on a healthy 18 year old MALE while frankly being too carb heavy. Carb heavy diets have been proven by many in the general public as well as some in the scientific community, to cause long term obesity and yoyo dieting. A once committed vegetarian professor from stanford stated the superiority of atkins in this regard. Also while during the s food science has created Pastuerization which indeed helped curb diseases when raw milk used to sit at room temperature for DAYS.
And it is on those feedlots where unnatural death and disease is proven prominent. Raw milk supports local dairy but not big and to me this is the MAIN reason why the government is absolutely draconian towards raw milk farmers. By filling up the media and press with how raw milk kills they are effectively controlling your food choice in the name of science and health when the bottom line is profit.
What I learned is to always go into what you see on the news with open eyes but doubtful minds. Look for evidence and be able to back up your claim, or simply do what works for you.
Without an open mind I would not have known I do best on the old traditional atkins not the overly advertised new atkins with whole foods as well as foods that are processed minimally. The short term ketosis then long term focus in favor of carbs from whole foods is a godsend on my health just not my taste buds.
Abandoning pizza, chips, soda, etc. So I choose my health so to speak. On that note, regardless of your stance, you should ALWAYS support food freedom as freedom is not only the true, old fashioned American way, we are all different. I cannot do a vegan lifestyle but other people can. So regardless of how you feel, we cannot and should not outlaw something that other people can consume without harm including raw milk, grass fed beef, and herd sharing related foods.
So yes though I disagree with some of the pro raw milk drinkers out there, i think it is absolutely unjust and unfair for the USDA and FDA to outlaw the practice based on century old findings. Is there a label?
I have been a microbiologist for 21 years and the vast majority of problems come from organic milk. UHT milk is the absolute safest milk to drink. There are near constant outbreaks of disease associated with raw milk. If you want to be healthy, instead of a statistic, drink UHT milk and stop risking your life for no real reason. I grew up on a dairy farm consuming only raw milk and butter made from raw milk.
I have spent my entire career working with dairy farmers in the U. I love dairy products of all kinds and varieties, flavors and textures, fresh and aged. In some of the regions where I worked Africa, Central America, Eastern Europe , refrigeration on the farm, in trucks, at retail stores, in the home does not exist in the same way as North American consumers expect and take for granted.
Refrigeration in many parts of the world is not always as effective at getting and keeping dairy products at the desired, ideal temperature for freshness and food safety.
Hot outside temperatures, less efficient equipment, intensive-labor handling practices, frequent sometimes daily electrical outages, poorer road conditions and higher incidence of numerous diseases all combine to make UHT a best practice for fluid dairy products such as North Americans take for granted.
Without UHT products, there would have been no fluid milk available that I would have trusted to feed him. I learned to enjoy the slightly caramelized flavor of the milk. In the U. The arrogance of the majority of the million people living in the U. Everybody on earth would benefit from highly nutritious, delicious and infinitely varied dairy products produced using technologies designed to provide the SAFEST food products possible.
I thought it must have been irradiated, but heat treatment may be more likely. You should be more worried about contracting mastitis and a host of other pathogens from drinking your precious raw milk, than the minor effects UHT processing has on other milks. What would you prefer…. LTLT processing? Or does that not fit into your narrow field of milk vision as well? Well folks, milk is not the only food and not the cause of every ailment anyone may have.
If you test allergic to casein or lactalbumin, just make sure you know which of these proteins in in whatever you contemplate eating. High heating removes most of the lactalbumin in milk, making it OK in cheese if that is what you are allergic to.
Casein may be more difficult to be removed. Natural foods are generally a better choice than artificial food products — now called processed foods. Artificial foods began during WWII so that troops could carry such products as C rations and K rations and dry Tang they could mix with water on their body where there were no mess tents on the battlefields. The manufacturers found this type of food profitable and expanded upon it so that we now have these really super super markets full of products that did not exist at that time.
We also have lots of maladies and allergies that did not exist at that time. I love raw milk and the taste. Thank you very much for your article. I moved 2 years ago nearby to a 2 cow dairy farm and have been hooked on raw milk since. I even have some paramalat milk in the cabinet for a true emergency. I had no idea New Horizons used the same pasteurization methods as paramalat.
It is actually quite shocking to me. Thanks for your research and enlightenment. What is saddest to me is how raw milk is how regulation raw milk farmers have to put up compared to how much mass producers of milk can get away with hiding. Organic, raw milk is available, as is non-organic UHT milk.
I lived for around ten years in south America and other five years in Europe. I have tried different brands of Ultra Pasteurized milk. I see the American producers have think amateur trend on the process. First there is no official regulation on contrast to Europe or some countries in south America. Still UHT milk for example from Uruguay said the label to refrigerate. Also it had a very milky smell. I think people forget the chain of events on nutrition of cows.
In US cows can be fed from chicken crap processed with beef meat reprocessed. So Organic means nothing in US. On the other hand countries like Argentina; Uruguay; Korea and Japan..
Parmalat milk was so much better than US milk. Also Conaprole Uruguay had the better taste.. When you get milk from a cow. Simple as that.
I could explain the microbiology of the germ cycle but no need.. Now why some companies produce crappy milk.. The proper equipment consists on a series of tiny tubes with a heating element where milk is pushed.. Then on the other side there are the same tiny tubes where is chilled.
Food after heated needs to drop fast to refrigerated temperatures. Most food service professionals now this. Sadly in US. Conaprole tests the milk from tambos looking for bacteria, antibiotics, synthetic growth hormones and cream content and will refuse the milk so people in Uruguay make sure their milk meets Conaprole standards.
Conaprole either pasteurizes or makes UHT products. Do you advocate against heating all protein-containing foods above a certain temperature, or just milk? But, according to them, regular store-bought milk is fine. After all, the same officials who approve our foods consume them! Who would do that? Too much paranoia in the world today!
Drink your milk and enjoy it. I lived in Europe for many years, and while most milk there is fresh some people do use UHT. I have to say that sometimes I prefer the taste of UHT over plain regular milk. In tea, for example, it imparts a unique taste that I find myself craving from time to time. My daughter is 24 and recently developed an allergy she has never been allergic to anything before We suspect that it coud be longlife milk or something in it that causes the allergy as this is the only change she has made to her diet she used to stay at home where we never used longlife milk and now lives on her own and now only uses this stuff Her lips swell up like balloons and she gets these itchy red blotches.
My question is how long does it take after she stopped using this milk for all traces to be out of her system? She stopped using this milk about a week ago but still has the symptoms.
Any comment or advise will be greatly appreciated. What about zoonotic diseases that can be contacted via drinking of raw milk? Where i live in the world zoonotic diseases are sometimes present in raw milk.. UHT milk is definitely safer for human consumption from a food safety perspective, ppl can get really sick from drinking raw milk. I much rather drink burnt milk than milk that may get me sick.
Hi, this weekend is pleasant designed for me, since this moment i am reading this great educational article here at my home. Hmm is anyone else experiencing problems with the images on this blog loading? Any feed-back would be greatly appreciated. And if kids drink too much milk it can cause internal bleeding…. I love raw milk. UHT milk is dead dead dead.
Raw goat when I can get it most of the summer. Non UHT grassfed organic non-homogenized cow milk the rest of they year. Thank you for posting this!!! We JUST started drinking raw milk yesterday. We will be picking some up every week while on the way to pick up our organic CSA fruit and veggie shares. So lucky to live in an area where I have access to these wonderful things! Raw milk tastes divine. I drink local raw grass-fed milk but now I am scared after hearing reports of roundup ready grass :.
It really opened my eyes to read about the UHT pasteurization. Thanks to anyone with advice. Makes me sad. Going to have to look harder. Can I point out that humans have been consuming cooked milk for thousands of years and probably longer? This much is known: grass-fed dairy products contain an increased amount of CLA conjugated linoleic acid - nearly six times as much.
CLA is a naturally occurring "good" fatty acid produced in cows and found in their milk. Studies have also shown CLA to promote muscle growth and fat burning in the body. This means CLA, found in increased quantity in milk from grass-fed cows, may help you lose unwanted fat and build a leaner body. Consider this: since cows manufacture CLA from grass in their stomachs, commercially-raised cows that only eat soybeans or corn meal produce little, if any, CLA.
It may all be organic, but only grass-fed takes you closer to milk the way it's supposed to be served. All retail milk in the U. But how it's pasteurized matters? Natural By Nature uses a low-temperature pasteurization process that is among the most unique found with milk producers.
But Why? Save Pin FB More. All rights reserved. Farms that produce typical, non-organic milk may use antibiotics to treat or fight infections in their dairy cows. With organic milk, you can rest assured that hormones and antibiotics are not being used on the cows that produced your milk. Got burgeoning milk questions? Organic milk typically lasts longer than traditional milk, which you likely have noticed when checking out the differences in expiration dates. So, what is it about organic milk that allows it to last longer than the traditional stuff?
It actually has nothing to do with the fact that the milk is organic. Say what?! According to Scientific American , organic milk lasts longer thanks to the process of ultrahigh temperature UHT treatment. The ultrahigh temperature treatment is a process of preserving milk in which milk is heated to degrees Fahrenheit for two to four seconds. This process kills any bacteria lurking in the milk, which believe it or not, is actually the key difference in why organic milk takes longer to expire. Regular milk is generally not treated with UHT.
Instead, most regular milk relies on a process called pasteurization as a preservative. However, unlike UHT, pasteurization does not kill off all the bacteria present in the milk. But UHT is significantly more efficient at killing bacteria.
However, regular milk can undergo the UHT process.
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