Are you aware of the differences between these three different types of milk and why they can be stored differently?
Guess which one of these can be stored without refrigeration and which requires refrigeration?
Both pasteurized milk and fresh milk need to be kept refrigerated. We can keep the UHT milk at room temperature. After the UHT milk is open, it needs to be refrigerated too.
Ultra-high Temperature milk uses high heat to kill spores and most microorganisms in the milk. Thus, allowing for longer shelf life. Pasteurized milk uses high heat to deactivate the enzymes- lipase and some microorganisms. Processing allows for destruction of enzymes and microorganisms that affects milk storage and prevent the milk to turn sour.
That is why, the raw milk need to be consumed within a few days of milking.
It is interesting to have insider information regarding the milk biochemistry from ascientific perspective. This website provide us a nice representation of how milk is made of. Our milk is opaque whitish, free flowing liquid. You can clearly imagine how our milk is made up about 87% of fluid.
Milk fat globules are surrounded by casein micelle. Milk fat is important for cheese processing as the value for cheeses are determined by the amount of fat present in the cheese.
Milk also contains destructive enzymes such as lipases that can cause rancidity of the milk fat. Milk processing deactivates these enzymes to preserve milk quality.
Milk contains milk salts such as calcium, magnesium, and phosphorus together with vitamin D, making milk a source of calcium that have enhanced absorption.