September 2000 Issue
Ultra-Pasteurized Milk Lasts Longer...Until Opened
Q. What is ultra-pasteurized milk? A. Ultra-pasteurized milk is heated to an ultra-high temperature to kill more bacteria than regular pasteurization so it stays fresh longer. By law, most milk sold in the U.S. must be pasteurized to kill microorganisms. Traditional pasteurization heats raw milk to a temperature of 145o F for 30 minutes, followed by rapid cooling. High-temperature short-time pasteurization—most in use today—requires 161o F for only 15 seconds. While this kills bacteria that can cause disease, it does not kill all the
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