So we had noticed different packaging on our half & half. Then we noticed it said Ultra-pasteurized not pasteurized. So what’s the diff?
Pasteurization is used to slow growth of microbes and bacteria in milk and some dairy products. The method used for most pasteurization is to heat the milk up to a very high temperature of about 161 degrees for minimum 15 seconds. It is then quickly cooled down. This method is known as HTST for high temperature, short time.
Ultra-pasteurization uses UHT (ultra-high temperature). This process heats the milk up to about 280 degrees for a minimum of one second. This is also quickly cooled down. This method can also kill off some nutritional value as well as most of the microbes.
Another pasteurization method uses lower heat to about 145 degrees for 30 minutes. Once again, this is quickly cooled down as well.
One reason why some brands are switching to ultra-pasteurization is that it gives a longer shelf-life. You may notice the expiration or use-by dates are a month or more out. Milk with UHT pasteurization does not even need to be refrigerated.
One drawback of ultra-pasteurization is a slight loss of some nutrients. Another is that some say there is a cooked or even a burnt taste to the milk or dairy product.