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Saraxnow wrote:Organic milk lasts longer because they heat it to an extremely high temperature killing all bacteria in it.

Saraxnow wrote:Nope. Pasteurization only is usually for regular milk, organic milk is heated to an ''Ultra High Temperature'' and kills all the bacteria.

Pasteurization of milk was suggested by Franz von Soxhlet in 1886.[4] It is the main reason for milk's extended shelf life. High-temperature, short-time (HTST) pasteurized milk typically has a refrigerated shelf life of two to three weeks, whereas ultra-pasteurized milk can last much longer, sometimes two to three months. When ultra-heat treatment (UHT) is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored unrefrigerated for 6 to 9 months.

Organic milk lasts longer because producers use a different process to preserve it. According to the Northeast Organic Dairy Producers Alliance, the milk needs to stay fresh longer because organic products often have to travel farther to reach store shelves since it is not produced throughout the country. The process that gives the milk a longer shelf life is called ultrahigh temperature (UHT) processing or treatment, in which milk is heated to 280 degrees Fahrenheit (138 degrees Celsius) for two to four seconds, killing any bacteria in it. Compare that to pasteurization, the standard preservation process. There are two types of pasteurization: "low temperature, long time," in which milk is heated to 145 degrees F (63 degrees C) for at least 30 minutes*, or the more common "high temperature, short time," in which milk is heated to roughly 160 degrees F (71 degrees C) for at least 15 seconds.

hyperactive wrote:kolombo, if milk not for me what else you suggest? i hate smell of milk.

Saraxnow wrote:Alph, Dude, I know what organic is

They purposefully heat organic milk to that very high temperature because it takes longer to travel to stores,since its not as commonly produced as regular milk.