When it comes to enjoying our favourite dairy products, taste, quality and convenience are often the characteristics we find most important. Milk can be used in various different ways, in our morning cuppa, on our cereal and in cooking and baking for various sauces and pastries. It is therefore important that taste is consistent and high standard, but convenience is another important factor, and particularly in a professional kitchen where timing and availability of key ingredients is essential, as well as taste and quality. And this is where UHT milk offers big advantages.
UHT stands for ultra-high temperature milk, and it has become increasingly popular as a credible alternative to standard fresh milk in cooking and baking. This is because it provides more options for buying and storing milk long-term, and without compromising on taste and quality.
What is UHT milk?
The main difference between UHT and fresh milk is that UHT milk goes through a heat treatment process to increase its shelf life. UHT milk is subjected to high temperatures – usually 140-150°C – for 2-3 seconds. This kills off the harmful bacteria that will spoil the milk after a couple of days of being open. It effectively makes the milk sterile and the packaging it is kept in then retains it in that state. Fresh milk, by comparison, is only heated to between 72-74°C and over a longer period, which doesn’t have the same effect.
The difference between UHT milk and fresh milk
So the main differences between UHT milk and fresh milk can be summarised as:
- Heat treatment – UHT milk has a different production process whereby it is subjected to ultra-high temperatures which kill off bacteria and improve its shelf life.
- Storage – If left unopened, UHT milk can be stored in a room temperature cupboard for between six to nine months and once opened can last up to seven days in a refrigerator. Fresh milk must be kept in a fridge immediately, and must be consumed within around 10 days, whether it has been opened or not.
- Taste – There isn’t a great deal of difference in taste and texture between these two types of milk. Some people say that the heat treatment process slightly caramelises UHT milk and it therefore tastes slightly sweeter, but a lot of people can’t tell any difference.
- Nutritional value – In terms of protein and calcium content the two milks are almost identical, and the UHT process has no effect on the nutritional value of UHT milk. Some vitamins are heat-sensitive, and therefore there is a reduced vitamin C content in UHT milk, for example, but milk is not our primary source for this or other vitamins, and hence the difference is not influential in our diet.
So UHT milk is a suitable alternative to fresh milk as it tastes the same and can be used in the same way in cooking and baking. The main difference is in the shelf life, which means UHT milk can be stored in bulk to help with convenience and availability.