Why organic milk lasts longer

I’d never noticed that organic milk has a longer shelf life, but this is interesting:

Organic milk lasts longer because producers use a different process to preserve it. According to the Northeast Organic Dairy Producers Alliance, the milk needs to stay fresh longer because organic products often have to travel farther to reach store shelves since it is not produced throughout the country.

The process that gives the milk a longer shelf life is called ultrahigh temperature (UHT) processing or treatment, in which milk is heated to 280 degrees Fahrenheit (138 degrees Celsius) for two to four seconds, killing any bacteria in it.

UHT pasteurization has a greater impact on flavor than the standard process, so, oddly enough, organic milk is in one way less natural than conventional.

[Thanks to Julie for the link.]


2 thoughts on “Why organic milk lasts longer”

  1. Not the same. Organic just means the cows weren’t given anti-biotics or hormones. The milk still has to be pasteurized. But yeah, if you want the most natural milk you can get, it’s weird to use UHT pasteurization on it.

    Another irony: Since UHT milk doesn’t need to be refrigerated, consumers buying organic milk because they think it helps the environment are wasting electricity buying it from stores that keep it cold.

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