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edited Aug 9 "15 at 18:14
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Apparently the process offered by manufacturers (ultra-pasteurization) to create lactose-totally free milk is responsible for the longer shelf life.
One resource reports:
Lactose-totally free milk is pasteurized at a greater temperature than constant milk. The process, well-known as ultra-pasteurization, is designed to rerelocate the bacteria content totally, providing lactose-totally free milk a refrigerated shelf-life of 60-90 days, compared with continual pasteurized milk, which retains some bacteria. It has a shelf life of 1-3 weeks.
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A producer (in the United States) of organic dairy assets (Organic Valley) describes ultra-pasteurization and the extfinished shelf-life below as:
Ultra Pasteurization (UP), or Ultra High Temperature (UHT) pasteurization, is the procedure of heating milk to approximately 280 °F for just 2 secs and also then chilling it ago dvery own quickly. The outcome is milk that"s 99.9% free from bacteria. This pasteurization process creates an extended shelf-life for milk products of approximately 3 times the size as HTST pasteurization; while providing the exact same wholesome, high quality dairy product. This allows us to distribute UP milk commodities regionally as well as to other locations of the country that can not have actually accessibility to our dairy products. This is referred to as "ultra pasteurized" on the milk package. Organic Valley supplies its quarts and some of its half gallons of milk via Ultra Pasteurization (UP).