Milk is full of nutrients that our body requires to operate properly. Pasteurization destroys bacteria and disables certain natural enzymes. Pasteurization: Fresh milk is heated up to 70-75 degrees Celsius for 15 seconds. Long life milk Long life milk and UHT milk have the same food values for children as ordinary milk, they have just been treated differently so they last longer. Packed With Nutrition. This inactivates or kills all harmful microorganisms.  UHT milk is milk that has been heated to a very high temperature for a very short period of time to kill spores in milk. Benefits of Pasteurized Milk. Field of application. There are many critical nutrients in skim milk, including a significant amount of protein, calcium, magnesium, phosphorus, sodium, zinc, and potassium.In vitamins, it is rich in vitamins A, B2, B3, B6, B12, and D, as well as thiamine and folate. Fermentation means the milk is partially digested by the bacteria. UHT milk is the same as fresh milk, but simply uses a different pasteurization process. Benefits Of Pasteurized Milk. Different factors may affect the composition of milk: farming practices (including animal nutrition), genetics, the environment, etc. Pasteurisation and sterilisation are used to treat all types of food products. UHT milk contains 1 μg of folate per 100 g, while pasteurized milk contains 9 μg. No health concerns are stated. Milk contains on average: 87% water, 4 to 5% lactose, 3% protein, 3-4% fat, 0.8% minerals and 0.1% vitamins. They are just as good for children. It stated that over the last thirty years there has been a 100% increase in UHT sales, while long-life milk now accounts for half of all milk sales in the Western European market. On the other hand, ultra-high-temperature (UHT) pasteurization affects the content of many vitamins. Due to the spread of the coronavirus disease (COVID-19), consumer focus has shifted toward convenient, healthy and nutritious products. Increased heat stability of the milk proteins, thus reduced risk of fouling during, e.g., indirect UHT treatment; Facilitated formation of a stable emulsion; Maintains a good creaminess and mouth-feel; Improves the texture of the recombined milk and related products; Simplified dispersion-process during hydration and recombination UHT milk can last over six months without ever being refrigerated and up to an additional three months once it’s opened and stored in the fridge. In the US the milk is heated up to 280 degrees Fahrenheit for 2 seconds. Our tubular based UHT steriliser is most suitable for Milk, Flavoured milk, all types of Juices, Yoghurt, Lassi, Mahew drink, Coconut water, milk and cream. 1. Tastes Fresh. March 7, 2011, Harri Daniel, Comments Off on Benefits Of Pasteurized Milk. Ultra high temperature (UHT) processing of milk at ∼140 °C for a few seconds produces a product which is shelf stable for several months. Fermented milk products are created when milk ferments with specific kinds of bacteria called Lactobacilli or Bifidobacteria. Raw milk is a living food. UHT-Pasteurized Products Contain Less Bacteria: The high heat required during UHT pasteurization results in milk that is up to 99.9% bacteria-free. 2. One study in 25 healthy people drinking either raw, pasteurized or UHT milk for a week found that the proteins from pasteurized milk had the same biological activity in the body as raw milk proteins . Benefits of UHT Pasteurization. *values sourced from USDA, Milk, goat, fluid, with added vitamin D **values sourced from USDA, Milk, whole, 3.25% milkfat, with added vitamin D Both types of milk have similar amounts of lactose.While 100 grams of goat milk has 4.1 grams of lactose, the same amount of cow milk has 4.6 grams of lactose ().Goat milk also enhances the body’s ability to absorb certain nutrients from foods. Benefits of UHT Milk. There are numerous arguments on whether the people should drink packaged milk (UHT pasteurized) or opt for loose milk, commonly known as khula doodh. 2. UHT Milk tastes as good as fresh milk! We provide a solution for manufacturing long life liquid food products from smaller capacity (Lab/ R & D Model) to commercial production 10,000 LPH. As mentioned in my other post on the types of milk you can use to make kefir, fresh milk or pasteurized milk is milk which has been heated to around 70 degrees celsius. 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