Learn the Facts and Myths of UHT Milk Here

To extend the consumption period, dairy products can be processed with ultra-high temperature or very high temperature processing. Dairy products that have undergone this procedure are commonly referred to as UHT milk. The process of processing milk to be more durable is called pasteuriasasi, and one of the techniques is the ultra-high temperature technology. In the process, the milk will be heated to above 138 degrees Celsius for 1-2 seconds. The purpose of heating using very high temperatures in a short time to kill the bacteria in it. After that, milk will be packaged in a sterile manner and has a consumption period of up to 9 months without the need to be stored in the refrigerator. However, the length of the consumption period is valid as long as the packaging is not opened.

Myths and Facts Related to UHT Milk

Because UHT milk is specially processed before being marketed, there are those who doubt the nutritional content and safety level of UHT milk compared to ordinary raw milk. Some of the assumptions below are conclusions that need to be clarified with regard to the quality of UHT milk when compared with fresh milk:

• Not effective for preventing osteoporosis

Many consider that fresh milk is far more effective in preventing osteoporosis. However, this assumption is only a myth. There is no scientific literature to support these claims. Research actually states that both milk that has been processed with UHT (pasteurization) technology still does not change the calcium content in milk. At least, this has been proven through experiments that use mice as experimental animals. In addition, research is also conducted on humans using breast milk (ASI). The results obtained, between heated and unheated breast milk, no difference in the process of absorption of amino acids, calcium, phosphorus, and sodium in premature infants.

• The nutritional content changes dramatically

The process of heating with high temperatures for some time has triggered many questions, whether the technique changes the nutritional content in UHT milk? In fact, the UHT process does not result in a decrease in the nutritional value of milk.

• Changes in the proportion of milk fat and protein

The effect of UHT processing on milk is also often questioned, especially on the fat and protein content in milk. In fact, the heating process through UHT will indeed change the fat and protein content in milk. However, the changes that occur are only slight. So it does not affect the intake of nutrients that can be absorbed by the body significantly. Even when compared to whole milk, the protein in milk heated at high temperatures is more easily digested by the body. Milk fat itself gives a significant effect on the nutritional value of milk because it contains most of the vitamins A, B, D, and calcium. To find out the nutritional content of a dairy product more fully, don't forget to read the nutrition label printed on the packaging carefully.

• Fresh milk is healthier than UHT milk

This assumption is incorrect, fresh milk and processed UHT milk both have nutritional content that is not much different. In sterilized UHT milk, disease-causing bacteria such as E.coli and Salmonella have been killed by the heating process, so the risk of disease due to bacterial infections in milk actually decreases if you consume UHT milk.

Revealing the facts related to UHT milk was not as scary as expected. Therefore, now there is no need to hesitate to consume it. It's just that, at certain ages and groups, such as babies, toddlers, and pregnant women, you should consult with your doctor first before taking them.