Pasteurized vs. Ultra-Pasteurized Milk, Organic Valley Explains the Difference

These days, there’s a lot of talk about milk pasteurization. As the controversial consumption of raw milk is increasingly garnering attention, I became curious about pasteurization in general. And while I have heard a lot about the unpasteurized vs. pasteurized debate, I know less about the ultra-pasteurization of milk.

To get the inside scoop on the pasteurization process and the difference between pasteurized and ultra-pasteurized milk, I spoke with Brenda Snodgrass, the Senior Director of Quality Assurance at Organic Valley.

The Difference Between Pasteurized and Ultra-Pasteurized Milk

The main difference between the two kinds of milk is in how they are treated. Pasteurized milk, explains Snodgrass, “is heated to at least 161°F for 15 seconds; a process called High Temperature/Short Time (HTST) pasteurization.” HTST eliminates harmful bacteria and retains the milk’s nutritional value and taste. It also results in a product that must be refrigerated and has a shelf life of 20 to 25 days.

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Ultra-pasteurized milk, on the other hand, is heated for a shorter time (two seconds) at a higher temperature (280°F). “This method extends the milk's shelf life significantly,” says Snodgrass. “The higher temperature used in ultra-pasteurization kills additional harmful bacteria that may cause illness or viruses, making the milk last longer without spoiling.” Ultra-pasteurized milk must be refrigerated but has an extended shelf life of 60 to 80 days.

“These processes eliminate dangerous bacteria (pathogens and contaminants) like Campylobacter, pathogenic E. coli, Salmonella, Staphylococcus aureus, Listeria monocytogenes, and others, reducing the risk of getting sick,” explains Snodgrass.

Does Ultra-Pasteurization Affect the Nutrition and Taste of Milk?

Ultra-pasteurization “can slightly reduce some heat-sensitive vitamins like vitamin C and some B vitamins and cause minor changes in proteins and enzymes,” says Snodgrass. However, “it keeps most of its important nutrients, remaining a good source of calcium, protein, and vitamin D.” This means that ultra-pasteurized milk is as safe to drink as pasteurized milk with the added benefit of an extended shelf-life.

In terms of taste, says Snodgrass, “HTST pasteurization keeps the milk's natural flavor and texture intact, resulting in that familiar fresh, creamy taste and smooth texture.” Ultra-pasteurization, because it’s heated to a higher temperature, “can slightly change the milk's flavor and texture,” explains Snodgrass. “You might notice a slightly cooked or caramelized taste, and the texture can be a bit thinner compared to regular pasteurized milk.”

Where pasteurized milk is a great choice for cooking, baking, and frothing for beverages, ultra-pasteurized milk doesn't froth as well but is still an adequate option for cooking and baking. “This type of milk is great for those who need a longer shelf life,” suggests Snodgrass, “like people who don't drink milk quickly or live in areas with limited access to fresh milk.”

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