Paigevon
Starchild~☆
- Joined
- Jan 28, 2016
- Messages
- 1,016
I'm a nutrition and dietetics major. Just wanted to share:Something about that doesn't sound right.
Shelf-stable milk is made through a process called UHT (ultrahigh temperature) pasteurization, in which milk is held at 280 degrees for 2 seconds, killing any microorganisms in the milk, and stored in a sterilized container. In contrast, non-shelf stable milk (essentially any cold milk sold in a store for human consumption) is pasteurized at 145 degrees for 30 minutes, or (usually) 161 degrees for 15 seconds.
Organic shelf-stable milk would still meet organic qualification standards, such as no growth hormones, antibiotics etc. No difference other than brought to a hire temperature before storing.
Like others noted, the higher temperature can add a slightly "cooked" taste to the milk, but it is masked by vanilla or chocolate flavors well.
Personally, I don't allow flavored milk for frequent consumption, but I allow chocolate and vanilla shelf-stable milks for special occasions, like Disney, for my 4 year old.

ETA: All degrees are in Fahrenheit.