Why is it recommendable to consume pasteurised and ultra-pasteurised milk

What Is UHT Milk

UHT milk is subjected to special thermal treatment (ultra-pasteurisation or Ultra High Temperature) which destroys germs and preserves vitamins and nutrients. In the absence of bacteria activity and with the pre-sterilisation of the packaging, the milk becomes less perishable.

The difference between pasteurised and ultra-pasteurised milk

Pasteurisation involves heating the milk up to a temperature of 72-75° C and keeping it at this temperature for approximately 15-20 seconds before cooling it. Pasteurised milk has a validity term of 5-15 days if refrigerated accordingly during transport and distribution.

Through ultra-pasteurisation the milk is intensely heated for only 2-4 seconds at a temperature of 135 - 150°C.  The validity period of milk is prolonged without adding preservatives. The validity period varies between 3-6 months, depending on the quality of the pure milk collected from farms (deriving from hygiene during milking alongside handling and storing conditions until the moment of reception in the factory). After unsealing the box, UHT milk Singapore need to be kept refrigerated and consumed within the next 3 days. 

The UHT procedure (Ultra High Temperature) is a continuous process which takes place in a closed system, preventing the product from being re-contaminated with germs from the air. The product goes through a rapid succession of heating and cooling stages. The aseptic filling is part of the process which prevents recontamination. The final result is a product which can be kept for about six months without refrigeration until being unsealed.

Why is it recommendable to consume pasteurised and ultra-pasteurised milk

Boiling doesn’t destroy all germs form in the pure milk, but destroys most nutrients in it. Pure milk can contain dangerous germs for our health.

Nobody can guarantee an appropriate hygiene in the production and distribution of pure milk in markets or in the environment.

Advantages of UHT milk

1) It doesn’t need to be refrigerated up to 6 months, unless the box has been opened
2) UHT milk Singapore increases product shelf life - The product shelf life is longer
3) No loss of nutritional properties during its long validity period

4) Preserved taste and nutrition - It has been pasteurized at a higher temperature to preserve taste and nutrition

5) Prevent products from contamination - Using UHT treatment prevents the products from being contaminated by airborne micro-organisms

All these advantages of UHT milk Singapore could lead to suspicious of presence of preservatives in the milk. At this point, the answer comes from the wonder-packaging, the aseptic Tetra Pak.