What is ultra-pasteurized milk vs regular pasteurized milk?
Pasteurized milk is milk which has been heat-treated to kill pathogens which cause disease. There are several different pasteurization techniques which can be used to make pasteurized milk. The goal of pasteurized milk is to make the milk safe to consume without curdling or coagulating, and without altering the flavor.
California Sunshine’s milk goes through a process called “Ultra-Pasteurization”, or extended shelf life (ESL), which allows the milk to have a longer shelf-life. Ultra-pasteurization is a process where the milk is heated to a minimum of 280°F and held for at least two seconds. The high heat used in the process kills a lot more bacteria than in the regular pasteurization. The packaging process is also very stringent, and almost sterile. Ultra-pasteurized milk can last from 30 to 90 days.
In regular pasteurized milk, milk goes through high temperature/short time (HTST) process, where the milk is to be heated to a minimum of 161°F for 15 to 30 seconds before being rapidly cooled and packaged. The heating process kills most of the bacteria in the milk. HTST pasteurized milk can last from 12 to 21 days.