Milk intended for sale as Fresh Milk is heat-treated today by pasteurization. This is a process during which milk is heated for 15 to 30 seconds at 72°C to 75°C, or up to 82°C.
Thanks to this, most germs are destroyed and the shelf life of milk is extended to 7 days. What is most important for us consumers is that even after pasteurization, milk retains its nutrient content and fresh taste.
On the other hand, Long-life milk is produced by the UHT method, which is essentially high-heat treatment - sterilization at a temperature of 135°C to 150°C for 1-2 seconds.
This method causes changes in protein structure, losses in nutrients, and destroys water-soluble vitamins, which are more sensitive to heat.
Therefore, when shopping, we should prefer fresh milk.
