UHT pasteurized milk is fully capable of supporting bacterial cultures for cheese or yogurt. A Verified Doctor answered. The topic ultimately boils down to a few main points: The main points of each side of the raw vs. pasteurized milk debate. THE ENRON OF EUROPE. Here’s the caveat: Those crazy 30-90 day expiration dates are only until you open the carton. If made into kefir, I think the benefits outweigh the costs especially if UHT milk is the only type of milk you can get. Pasteurization is typically done at about 161°F for about 15 seconds. Finally, one notable difference for most French people is that the milk here is not UHT but freshly pasteurized.You buy it in the dairy section, like in Germany. UHT milk is the milk-type that is obtained after heating it at Ultra High Temperature for a fixed or extended time. Milk is a staple food in many people’s diets, providing carbohydrates, complete protein and a host of nutrients that other foods often lack, such as B vitamins and calcium. This confusion is caused because of wrong advertising. In the USA and Canada, about 10 per cent of all milk sold is UHT. What is Pasteurized Milk Pasteurized milk is the milk that has been heated at 161 °F for 15 seconds or 145° F for 30 minutes. So, the raw milk which undergoes pasteurization in order to kill the pathogenic microbes is known as pasteurized milk. As a contrast, the nutritional value of UHT-processed milk filled aseptically into air-tight and opaque containers with a small head space, is comparable to that of pasteurized milk, provided that this milk is not stored for more than about six weeks. Pasteurized milk represents the majority of milk consumed worldwide (72% of sales in 2004), particularly in the UK, USA, Canada, and ... dietary N kinetics differed with UHT milk and were characterized by lower retention (68% vs. 76%) than MF milk. Both kinds are pasteurized, which means they have been heat treated to kill any bacteria or viruses in the raw milk. However, it is probably not so great if you’re drinking UHT milk on its own. Verification. According to this article in French Morning: “In France, more than 90% of milk consumed is UHT (pasteurized at Ultra High Temperature), … Sidebar. On the basis of the measured lactulose concentrations, the UHT and sterilized milk samples fell into five groups according to the type of process that they had received. Despite the market for UHT is growing rapidly, many nutritionists suggest keeping its consumption limited. Continuous thermal processing of foods: pasteurization and UHT sterilization, Gaithersburg, Aspen ; Burton, H. 1988. Allergic sensitivity and lactose intolerance is of higher concern for -1/3 of caucasians and 2 ... Read More. pasteurized milk vs uht. UHT vs Pasteurized milk：Which is a better choice? A 39-year-old female asked: Is organic milk, if uht or "ultra" pasteurized still better then conventional milk? This debate is often a very dividing topic for not only consumers, but even people within the dairy industry. In production plants working with direct steam injection, even higher temperatures of 150 to 152°C are used for up to 13 seconds3. UHT milk contains 1 μg of folate per 100 g, while pasteurized milk contains 9 μg.. UHT milk's protein structure is different from that of pasteurized milk, which prevents it from separating in cheese making. Compared to pasteurized milk, UHT milk has due to the severe heating, more of cooked and sulphuric flavours (Schiano et al., 2017). The fact that the processing and storage of UHT milk is so horrendous makes me wonder why they bother. 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