UHT vs Pasteurized milk:Which is a better choice?

Milk, the most common drink in daily life, which accompanies many people through the whole lives. It is one of the best sources of high-quality protein and calcium with extremely high nutritional value and therapeutic effects.

In the market, both UTH milk and pasteurized milk are sold on the shelves. Different countries have their own preference due to the production conditions and consumption habits. For example, in France (the country where pasteurized milk technology was born), Spain, and some European countries, pasteurized milk is the main product. While in the Asian market, affected by multiple factors such as national conditions, milk source distribution, and consumption habits, UHT milk occupies a dominant position with its advantages of safety, convenience, and nutrition. In some large cities with complete cold chain conditions, pasteurized milk products also enter consumers’ tables.

Pasteurization is a low-temperature sterilization method invented in 1865 by a French named Pasteur. Pasteurized milk is sterilized by heating at 72-85°C for 10-15 seconds.

UHT: Ultra High Temperature. Milk is heated by ultra-high temperature of 135-145°C and kept for 2-4 seconds for sterilization.

Nutrition competition

High temperature denatures the immunologically active protein in milk, and the nutritional loss of protein in UHT milk is more than that of pasteurization. Secondly, the soluble calcium in milk will become insoluble calcium that is difficult to be absorbed by the body after high temperature sterilization. During the storage of milk, nutrients will be lost over time. Therefore, from a nutritional point of view, pasteurized milk is a better choice.

Convenient competition

Pasteurization cannot kill all microorganisms in milk, and some microorganisms that are not pathogenic to humans are left behind. In order to prevent them from reproducing in large numbers, pasteurized milk must be cold chained throughout the entire process. Whether it is transported, sold, or stored, it needs to be refrigerated at 2-6°C. The shelf life of pasteurized milk is only a few days, which requires that the milk source be not too far away from the sales place, which undoubtedly limits the market coverage of pasteurized milk to a large extent. At the same time, the price of pasteurized milk is also slightly higher. UHT milk has reached a commercial sterile state, so it can be transported and stored at room temperature, and the shelf life is extremely long, which can reach 1-6 months. In terms of convenience, UHT milk is obviously better and safer.

Pasteurized milk and UTM milk are originally different products for different consumer groups. Although there are slight differences in nutrition and taste, they are not worlds apart. Which one to buy depends on individual needs:

If you have a large refrigerator at home and shopping is convenient, you might as well choose pasteurized milk.

If you often go out or like to stock up on food at home, then UTM milk may be more suitable for you. The shelf life is long enough. When you remember to drink, it is estimated that it has not expired.