Regular refrigerated shelf milk is not brought to the boiling temperature. It is brought to 71.5 C / 160.7 F for 15 seconds. The boiling temperature of milk is around 95 C.
ultra high temperature pasteurized milk is brought way above the boiling point (135 C) for 2 seconds, but you won’t find that in the refrigerated section. It will be sitting in a carton in an unrefrigerated aisle.
Interesting, maybe it’s a perception thing? UHT is supposed to be shelf stable for like 6-9 months, although it might last even longer if refrigerated. I’d imagine I’d your area’s milk is normally refrigerated, then it could be hard to sell UHT milk to someone if it’s not even in the cooler at time of purchase.
Yeah I suspect it’s shaped location, but also if you’re used to milk being cold, it’s the place you’re going to look, and it’s going right in your fridge when you get home.
Pasteurization aka boiling
Regular refrigerated shelf milk is not brought to the boiling temperature. It is brought to 71.5 C / 160.7 F for 15 seconds. The boiling temperature of milk is around 95 C.
ultra high temperature pasteurized milk is brought way above the boiling point (135 C) for 2 seconds, but you won’t find that in the refrigerated section. It will be sitting in a carton in an unrefrigerated aisle.
They put ultra pasteurized milk in the same cooler as regular milk in my neck of the woods. Same for egg nog.
Interesting, maybe it’s a perception thing? UHT is supposed to be shelf stable for like 6-9 months, although it might last even longer if refrigerated. I’d imagine I’d your area’s milk is normally refrigerated, then it could be hard to sell UHT milk to someone if it’s not even in the cooler at time of purchase.
Yeah I suspect it’s shaped location, but also if you’re used to milk being cold, it’s the place you’re going to look, and it’s going right in your fridge when you get home.