Tiffany says: Please explain the ultra-pasteurized thing because I’m really ignorant about why that’s a bad thing. I’m asking because we buy the organic milk, but I think it’s ultra-pasteurized, so maybe I should be buying something different?
Me: Good question! I talked about this long ago when I first discovered the information, but I fear that I all too often just refer to it without explaining it.
Pasteurization, as you probably know, slows microbial growth in food and makes milk last longer. Pasteurization was created at a time in history (early 1900s) when family farms were becoming less common and industrial methods were being implemented to bring milk to more people at further distances. Milk from various farms was being combined and shipped great distances, and at that time, cleanliness and hygiene were not well observed, so the milk easily became contaminated.
There were several different reactions at the time. Some went to great lengths to make raw milk safe and clean, and it was actually quite successful. At the same time, others turned to the pasteurization process in an attempt to reduce harmful bacterias that may be present in raw milk.
For a while, both methods co-existed peacefully, but eventually legislation was put in place requiring milk sold in retail establishments to be pasteurized — one of the biggest travesties of the 20th century, in my humble opinion.
Today raw milk is legal in some states, but not all. Here in Pennsylvania, it can be purchased directly from farms or from some small health food stores. But back to pasteurization…
With conventional (storebought) milk, there are basically two methods of pasteurization: HTST and UHT.
HTST stands for High Temperature, Short Time. On the label, it will usually say Pasteurized. This process brings milk to no more than 165° F and holds it there for only 15-20 seconds. Shelf life of HTST milk is 2-3 weeks.
UHT stands for Ultra-High Temperature. It is also called Ultra-Pasteurized. This process heats milk to 280° F for a minimum of one second. The purpose is to make it last longer — it has shelf life of 2-3 MONTHS — but by doing so it basically kills off most of the nutritional value that existed in the fresh milk and makes it even harder to digest.
The reason many organic brands choose to use the Ultra Pasteurized method is because it lasts longer on the shelf. In fact, UHT milk isn’t even required to be refrigerated!!! (Did you ever notice that those little organic chocolate milk boxes aren’t refrigerated??)
I stay far, far away from ultra-pasteurized dairy products. I won’t even buy half-and-half for my coffee if it’s ultra-pasteurized. Ick.
There is one other kind of pasteurization, usually employed only by small farms that sell their milk locally.
Low-heat Pasteurization heats the milk to 145° and holds it there for 30 minutes, then it is quickly cooled to prepare for bottling. If you have access to this type of milk, it is far superior to the other methods of pasteurization.
I would be remiss if I did not tell you that I firmly believe that no amount of pasteurization is safe for preserving the optimal nutritional benefits and digestibility of whole milk. Personally, I can only drink raw (unpasteurized) milk. If I drink any form of pasteurized milk, I get horrible stomach aches that last hours. But pasteurization seems to be a necessary evil in a world where milk has become an industrial commodity.
If you must buy your milk at the grocery store, go for the regular pasteurized, not ultra-pasteurized.
And if you have access to a local farm that sells their own milk and uses the low heat pasteurization process, even better.
If you are comfortable drinking raw milk and have a clean source, you will be much better off. For more about why we drink raw milk, you can read The Raw Milk Question.
Can you also refresh my memory as to why skim milk is bad?
When they take the fat out of dairy, they have to use additives – including powdered milk – to preserve the original body and texture. Plus, your body needs the fat in whole milk to be able to absorb fat-soluble vitamins such as A, D, E, and K. I only drink whole milk!
This is good! Now…how can you tell if a gallon is ultra or just regular?
It is written on it.
You are SO smart!!!
Heh. Not really. I just read a lot.
We have been drinking raw milk since last fall. I’m not saying for sure that they are related, but we haven’t had raw milk in the house for the past three weeks and since then everyone in my house has a cold. None of us have been sick all winter other than right now. Also, raw milk tastes so much better if you can get it.
(My hubby forgot to place the last order, and we’re just waiting for the next drop off. That’s why we haven’t had any lately.)
We have been quite well this year. We still have had a few things, but most are mild and short-lived. I haven’t been sick in a year, and I used to catch EVERYTHING. *knocks on wood*
Ok, you’re brilliant! You just explained that in the perfect way that made sense & may have just answered one of my questions about my 18mo. I wasn’t paying attention to the pasteurization of the milk but was noticing that different types were making her sick … she couldn’t digest some at all. I was trying to look at lacto-free, almond, soy, etc. but he stomach kept contradicting itself. OR maybe the pasteurization did? Very interesting … I’m off to compare! Thanks Dr. Musings of a Housewife:)
Interesting… let know how it turns out.
How do you know what kind of pasteurization? I usually buy my milk at Publix, and it just says “pasteurized” on it; it does not say what type of method was used.
Then it is the HTST .
Fantastic clarification! Thankyou so much! I had always wondered!
Now to find me some raw milk!
Interesting. We’re currently buying whole, organic, ultra-pasteurized milk. We may have to investigate other options…
We’re raw milk here, too…for our “pets” of course!
When I first heard that UHT milk didn’t have to be refrigerated I felt sick. I felt like it was a scam to have all those big refrigerators at the grocery store–they are tricking us!! Then I realized I’d seen it before–all those little organic chocolate milk boxes aren’t refrigerated. Anywhoo.
The only organic whole milk in a gallon jug that is just pasteurized around here is from Publix. I’ve NEVER been able to find it anywhere else. Weird.
Good info, Jo-Lynne!
I’m still looking for a local dairy that’s close enough for me. Closest one is about 1.5 hrs
In the meantime, I buy the regular store milk and unsweetened almond milk for us. (I don’t drink cow’s milk because it makes me phlegmy, but I do get plenty of other dairy products!)
Thanks for this useful information!!
What about the acidophilus milk? I believe it falls under ultra-pasteurized, but I’m not sure.
Acidophilus milk is a fermented beverage, much like yogurt. “The culture process used to make acidophilus milk is much like that used to make yogurt, except that acidophilus milk is not allowed to thicken as much as yogurt does. ”
I’m assuming it can be made with any type of milk, just like yogurt.
http://www.sharecare.com/question/what-is-acidophilus-cultured-milk
Very helpful, Jo-Lynne! Thanks!