This seems to be what generates the gel-like agglomerations. The Maillard Reaction is likely behind the fact that UHT milk is noticeably sweeter than its pasteurised cousin. UHT milk is also usually whiter than pasteurised, in fact, Deeth notes. This seems to stem from the way that the unfurled whey proteins and other substances reflect the light. And the sulphur molecules do give it a certain cooked tang to many palates.
Cheeses like these are impossible to make with the heat-treated milk Credit: iStock. While not everyone loves the flavour, UHT milk has more or less conquered the milk market in many places in the world. For instance, it is omnipresent in China, where the appetite for milk has been growing by leaps and bounds.
One downside, however, to this long-lived beverage: it is impossible, pretty much, to make cheese from the stuff.
Cheese is a two-step process , with proteins being sliced up by rennet enzymes and then agglomerating to make the curd. Not that Deeth hasn't tried.
He and a post-doc have tested all sorts of conditions, to little success. But it would likely be something like cottage cheese, with a great deal of moisture. If you liked this story, sign up for the weekly bbc.
Taste of Tomorrow Food. The milk that lasts for months. Share using Email. By Veronique Greenwood 27th March Ultra-heat-treated milk is a shelf staple, especially in tropical climes where milk easily spoils. BBC Future investigates its special properties. UHT milk has more or less conquered the milk market in many places in the world. And it would not, thanks to its lack of working enzymes, grow more delicious with age.
Around the BBC. To limit the growth of the remaining spoilage micro - organisms, pasteurized milk needs to be kept under chilled conditions throughout the distribution and storage. The shelf life of pasteurized milk depends on the initial load of microorganisms as well as storage temperature but is normally around 7 days.
Raw milk refers to the milk produced by cows or other animals without processing. Drinking raw milk can cause serious diseases, as it can harbour dangerous microorganisms. According to the Food and Drug Administration FDA , between and more than people in the United States became sick from drinking raw milk or eating cheese made from raw milk.
For this reason, in many countries, all milk products sold in retail outlets must be pasteurized or UHT treated. In some markets, consumers buy raw milk and boil it at home. This makes the milk safe to drink but it is hard to control the process to maintain the quality. How long has UHT technology existed? The birth of sterilised treatment as a means of preserving food began in France in the early s.
By using higher temperatures and shorter times it achieved the same effect in killing micro - organisms, while being much gentler towards changes to taste and colour of the milk. Are there any preservatives used in UHT milk? The ultra-high heat treatment used in the production of UHT milk kills all microorganisms. The milk is then packed in an aseptic package that protects it from entrance of any microorganisms, making it safe for months without need of refrigeration.
There is simply no need to add preservatives into a UHT treated product, as there are no microorganisms growing. Aseptic containers also protect the product from air and light, thereby protecting the product quality.
Does UHT milk taste different from fresh milk? And why? UHT milk may taste slightly different from pasteurized milk due to the treatment at a higher temperature. The taste of UHT milk is often described to be more cooked, richer and creamier compared to pasteurized milk.
But the difference is minor when the milk is served at the same temperature - some people may notice while others do not. There are many health benefits of milk, and they are very similar for both pasteurized and UHT milk. Is UHT milk less nutritious than fresh milk? The nutritional value of UHT milk and fresh milk are the same when it comes to the main nutrients in milk, such as protein, calcium and Vitamin D. UHT treatment may reduce the level of some heat sensitive nutrients such as vitamin C, but milk is not the main source of these nutrients in the first place.
The storage time also has an influence since some nutrients may degrade with time. Does UHT milk contain calcium? Yes of course. Are the probiotic bacteria killed during the UHT process? Does the absence of probiotic bacteria cause problems in your intestine? Is milk a probiotic source? Neither regular pasteurized milk nor regular UHT milk contain probiotic bacteria. However they can be added in a special form before or after the heating process.
In such case it will and in case of UHT milk with probiotic the product is stored in refrigeration to regulate the status of the probiotics. There are several fermented products with probiotic - like for example yoghurts on the market.
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