However, there is evidence suggesting that this method may leave a very small window where certain more resilient pathogens or viral particles (e.g., H5N1 avian influenza virus) could potentially survive under rare circumstances.
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Process:
UHT pasteurization involves heating milk to 280°F (138°C) for 2-4 seconds. This process is commonly used for organic milk, allowing it to remain shelf-stable for extended periods without refrigeration before opening.
Effectiveness:
UHT is far more effective at inactivating heat-resistant pathogens, including viruses like H5N1. Studies have shown that UHT pasteurization completely inactivates all viral particles, ensuring a higher safety margin compared to HTST.
Products labeled "Ultra-Pasteurized", although a bit more expensive, are the safest way to go as the number of H5N1 outbreaks in cows grow. You can also tell by looking at the exp. date. UHT exp date will be months out instead of the 10 -14 days w/ HTST (regular pasteurization).
Comments
Process:
UHT pasteurization involves heating milk to 280°F (138°C) for 2-4 seconds. This process is commonly used for organic milk, allowing it to remain shelf-stable for extended periods without refrigeration before opening.
Effectiveness:
UHT is far more effective at inactivating heat-resistant pathogens, including viruses like H5N1. Studies have shown that UHT pasteurization completely inactivates all viral particles, ensuring a higher safety margin compared to HTST.