Talk:Ultra-high-temperature processing

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the definition says that UHT processing partially sterilizes the milk. this is not scientific. something is either sterile or not, like being pregnant.Dhmuch 04:23, 22 February 2007 (UTC)

can i know more abt U.H.T. processing

Does anyone know the negative effects of UHT processing on food products, especially milk? (does it "destroy" nutritional elements like vitamins and calcium?)

I don't know how vitamins respond to UHT, but calcium couldn't care less. You can't destroy an element without nuclear reactions. --Smack (talk) 22:09, 26 February 2006 (UTC)

I would also like to know more about U.H.T processing. I'v "heard" that the fatcells explodes so the fat in them is so "small" that the body can't handle them. It realy sounds rediculus, and that is what I told my friends. Anyone know about this? /Lars

I lived in France nearly all of my life (ie. 20 years) and have always drunk UHT milk, and I'm doing fine! It's great to be able to store milk unrefrigerated. Now that I live in Canada I have to buy non-UHT milk, and I'm not so fond of it. Anyway, if 70% of Europeans (I'm pretty sure 100% of the French, as I never saw non-UHT milk there) drink it, it can't be bad. IronChris | (talk) 16:40, 20 May 2006 (UTC)

- "I'v "heard" that the fatcells explodes so the fat in them is so "small" that the body can't handle them." - Goat's milk is frequently touted as being more digestible because its fat particles are smaller. Goat#Milk_and_cheese -- 201.50.126.220 16:51, 1 December 2006 (UTC)

Austria here. There is UHT milk in the shelves, but almost everyone drinks non-UHT milk, because it just tastes better (there is a marked difference in taste). People going to France on student exchanges tend to complain that everyone drinks UHT milk and fresh milk is hard to find. It would be interesting to know what countries the study was done in, if any countries were left out, and whether there are any countries where both products co-exist. 85.124.205.38 09:34, 30 October 2006 (UTC)

That's funny, I definitely prefer the taste of UHT milk. Maybe that's because I was brought up drinking it. IronChris | (talk) 15:00, 30 October 2006 (UTC)

i prefer UHT also!! I'm lactose intolerant, and for years, the only lactose free milk available here (Australia) has been UHT. They've now brought out a normal (non UHT) lactose free, and it makes me feel sick... Lactobacillus, sounds a bit like lactose... is there any link? Or am I just used to UHT now?!?Ronnieland 01:05, 8 March 2007 (UTC)

[edit] In North-America

Is UHT milk available anywhere in North-America? IronChris | (talk) 18:26, 15 October 2006 (UTC)

I could never find it when I was in Québec, but it seems Grand Pré sells UHT milk there. I don't know for the other parts of North America. → SeeSchloß 11:21, 16 October 2006 (UTC)

Yeah, you can get it at any fast-food place in the US. It tastes terrible. --Jnelson09 20:46, 21 February 2007 (UTC)

[edit] Pasteurization, UHT, and lactobacillus

"once contaminated, UHT milk spoils much more rapidly than pasteurized milk because all the lactobacillus in milk has been killed by the high temperature heat treatment" - This doesn't sound right to me. Pasteurization should kill lactobacillus along with other bacteria. I.e., I think that both pasteurized and UHT milk would have zero lactobacillus. Any cites one way or the other? -- 201.50.126.220 16:48, 1 December 2006 (UTC)