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Is it me or is this inaccurate? UHT says that it may destroy less nutrients, but I was under the impression is damaged nutrients worse. Google search "The Effect of Heat Treatment on the Nutritional Value of Milk" for a reference. Kaddar 20:41, 23 April 2007 (UTC)
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 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
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)
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)
Is UHT milk available anywhere in North-America? Iron C hris | (talk) 18:26, 15 October 2006 (UTC)
The dairy industry, i'm sure, doesn't like it. You know why? because it makes their milk last longer, and thus less goes to waste, and they get less money. -dairysceptic —Preceding unsigned comment added by 213.3.14.187 ( talk) 10:25, 13 September 2007 (UTC)
"UHT milk is also used on airplanes" This statement should be removed. It is meaningless.If the implication is that all airlines serve UHT milk, that is not true. UHT milk may be used on some airplanes or flight segments but it is certainly not a rule. —Preceding unsigned comment added by 216.194.22.9 ( talk) 06:23, 2 March 2008 (UTC)
At least in the Northeast section, USA, Parmalat is available in virtually all supermarkets. I have a good sense of taste and cannot distinguish cold Parmalat from cold milk of equal rated fat content. The issue of destruction of nutrients needs to be decided on the basis of chemical analysis. If this has been done, the results should be added to the article. David Spector 21:11, 19 March 2010 (UTC)
I find it funny that you can't taste the difference between UHT and fresh milk. I first tried it as an adult and I can't stand it, it stinks and tastes awful to a palate trained on fresh milk for 35 years. I can only drink it in coffee, and even then I find it spoils the coffee a little. My kids can drink it, I assume that this is because they don't know any better... I can't even linger too long over an open carton without mild disgust. —Preceding unsigned comment added by 89.152.235.26 ( talk) 00:08, 1 November 2010 (UTC)
UHT is not found in the grocery stores, or Wal-Mart stores, here in Kansas. The US Army is a huge purchaser of the milk, and I've been a regular consumer of it since it first showed up in the early 1990s. It does taste different than non-UHT milk, but the chocolate and strawberry flavors are pretty good. Overseas in Germany, France, Greece, Macedonia, Bulgaria, Serbia, and Kosovo it was commonly used. I find that the taste of it in Machiato (espresso with steamed milk) taste much better with UHT. —Preceding unsigned comment added by 68.103.145.229 ( talk) 22:27, 30 July 2010 (UTC)
"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)
I'm mildly allergic to uncooked dairy products (getting stomach upsets and worse) yet UHT milk causes me no problem at all. Does anybody know what is destroyed in the UHT process that isn't destroyed in other processes? Retay44 14:49, 11 May 2007 (UTC)
I've separated out a "popularity" section and been slightly more precise with the figures. The "seven out of ten" Europe-wide figure is correct but also misleading: as I've mentioned, in France it's even more popular, whereas in the UK fresh milk is vastly more common. I'm British, and don't like the taste of UHT: people who actually prefer it to fresh milk (and there are some) might be considered slightly strange here. Loganberry ( Talk) 14:50, 15 October 2007 (UTC)
...and "inefficient cool cabinets" in Spain, you are kidding right? and what for Belgium and France ?—Preceding unsigned comment added by 96.237.81.26 ( talk) 22:51, 23 September 2008 (UTC)
"UHT milk is sold on American military bases in Puerto Rico and Korea due to limited availability of milk supplies and refrigeration." The cited newspaper article (in itself not an encyclopedic reference), this line is completely out of context, referring to a single BRAND. The source seems to indicate that limitations exist in Korea, because it sure isn't applicable to PR (where I live). VaughnSC ( talk) 05:01, 30 April 2010 (UTC)
This article talk page was automatically added with {{ WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot ( talk) 16:34, 3 July 2008 (UTC) Actually UHT milk was first introduced to the United States in 1982 by Dairymen Inc. in a plant outside of Savannah, Ga.(11 Artley Road.) The Dairy co-op subsequently sold the plant to Hershey's USA. I worked there...I know. —Preceding unsigned comment added by 144.58.124.94 ( talk) 19:54, 2 September 2008 (UTC)
One advantage to UHT milk is that it can be used to make yogurt without the need to scald the milk first. It can be used right out of the carton. —Preceding unsigned comment added by Jeanatoe ( talk • contribs) 16:52, 12 September 2008 (UTC)
Perhaps not entirely relevant to the article, but I'd be interested to learn how they raise the temperature of a liquid which boils around 212f to 270f+. I'd also be interested to learn how they do it so quickly. Is it pressurized and run through a narrow tube? Or what? — Preceding unsigned comment added by 24.5.197.145 ( talk) 11:27, 16 February 2012 (UTC)
The result of the move request was: Not moved Mike Cline ( talk) 12:45, 18 May 2016 (UTC)
Ultra-high-temperature processing →
UHT milk – Every single sentence of this article is about UHT milk.
McGeddon (
talk)
13:18, 10 May 2016 (UTC)
@ Mike Cline: I support the above move request per the nomination and also WP:ACRONYMTITLE. UHT milk is a noteworthy subject in its own right (and it is rarely, if ever, called "ultra-high-temperature milk") and it is clearly the subject of this article,. No other UHT product is discussed, except in the opening sentence. Thanks — Amakuru ( talk) 13:02, 18 May 2016 (UTC)
@
AjaxSmack: I agree but the article has been around for over a decade and no one has added said information yet.
There you go. I practice what I preach. Sometimes, at least. ;)
No such user (
talk)
15:47, 20 July 2016 (UTC)
![]() | This article is rated C-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||
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Is it me or is this inaccurate? UHT says that it may destroy less nutrients, but I was under the impression is damaged nutrients worse. Google search "The Effect of Heat Treatment on the Nutritional Value of Milk" for a reference. Kaddar 20:41, 23 April 2007 (UTC)
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 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
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)
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)
Is UHT milk available anywhere in North-America? Iron C hris | (talk) 18:26, 15 October 2006 (UTC)
The dairy industry, i'm sure, doesn't like it. You know why? because it makes their milk last longer, and thus less goes to waste, and they get less money. -dairysceptic —Preceding unsigned comment added by 213.3.14.187 ( talk) 10:25, 13 September 2007 (UTC)
"UHT milk is also used on airplanes" This statement should be removed. It is meaningless.If the implication is that all airlines serve UHT milk, that is not true. UHT milk may be used on some airplanes or flight segments but it is certainly not a rule. —Preceding unsigned comment added by 216.194.22.9 ( talk) 06:23, 2 March 2008 (UTC)
At least in the Northeast section, USA, Parmalat is available in virtually all supermarkets. I have a good sense of taste and cannot distinguish cold Parmalat from cold milk of equal rated fat content. The issue of destruction of nutrients needs to be decided on the basis of chemical analysis. If this has been done, the results should be added to the article. David Spector 21:11, 19 March 2010 (UTC)
I find it funny that you can't taste the difference between UHT and fresh milk. I first tried it as an adult and I can't stand it, it stinks and tastes awful to a palate trained on fresh milk for 35 years. I can only drink it in coffee, and even then I find it spoils the coffee a little. My kids can drink it, I assume that this is because they don't know any better... I can't even linger too long over an open carton without mild disgust. —Preceding unsigned comment added by 89.152.235.26 ( talk) 00:08, 1 November 2010 (UTC)
UHT is not found in the grocery stores, or Wal-Mart stores, here in Kansas. The US Army is a huge purchaser of the milk, and I've been a regular consumer of it since it first showed up in the early 1990s. It does taste different than non-UHT milk, but the chocolate and strawberry flavors are pretty good. Overseas in Germany, France, Greece, Macedonia, Bulgaria, Serbia, and Kosovo it was commonly used. I find that the taste of it in Machiato (espresso with steamed milk) taste much better with UHT. —Preceding unsigned comment added by 68.103.145.229 ( talk) 22:27, 30 July 2010 (UTC)
"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)
I'm mildly allergic to uncooked dairy products (getting stomach upsets and worse) yet UHT milk causes me no problem at all. Does anybody know what is destroyed in the UHT process that isn't destroyed in other processes? Retay44 14:49, 11 May 2007 (UTC)
I've separated out a "popularity" section and been slightly more precise with the figures. The "seven out of ten" Europe-wide figure is correct but also misleading: as I've mentioned, in France it's even more popular, whereas in the UK fresh milk is vastly more common. I'm British, and don't like the taste of UHT: people who actually prefer it to fresh milk (and there are some) might be considered slightly strange here. Loganberry ( Talk) 14:50, 15 October 2007 (UTC)
...and "inefficient cool cabinets" in Spain, you are kidding right? and what for Belgium and France ?—Preceding unsigned comment added by 96.237.81.26 ( talk) 22:51, 23 September 2008 (UTC)
"UHT milk is sold on American military bases in Puerto Rico and Korea due to limited availability of milk supplies and refrigeration." The cited newspaper article (in itself not an encyclopedic reference), this line is completely out of context, referring to a single BRAND. The source seems to indicate that limitations exist in Korea, because it sure isn't applicable to PR (where I live). VaughnSC ( talk) 05:01, 30 April 2010 (UTC)
This article talk page was automatically added with {{ WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot ( talk) 16:34, 3 July 2008 (UTC) Actually UHT milk was first introduced to the United States in 1982 by Dairymen Inc. in a plant outside of Savannah, Ga.(11 Artley Road.) The Dairy co-op subsequently sold the plant to Hershey's USA. I worked there...I know. —Preceding unsigned comment added by 144.58.124.94 ( talk) 19:54, 2 September 2008 (UTC)
One advantage to UHT milk is that it can be used to make yogurt without the need to scald the milk first. It can be used right out of the carton. —Preceding unsigned comment added by Jeanatoe ( talk • contribs) 16:52, 12 September 2008 (UTC)
Perhaps not entirely relevant to the article, but I'd be interested to learn how they raise the temperature of a liquid which boils around 212f to 270f+. I'd also be interested to learn how they do it so quickly. Is it pressurized and run through a narrow tube? Or what? — Preceding unsigned comment added by 24.5.197.145 ( talk) 11:27, 16 February 2012 (UTC)
The result of the move request was: Not moved Mike Cline ( talk) 12:45, 18 May 2016 (UTC)
Ultra-high-temperature processing →
UHT milk – Every single sentence of this article is about UHT milk.
McGeddon (
talk)
13:18, 10 May 2016 (UTC)
@ Mike Cline: I support the above move request per the nomination and also WP:ACRONYMTITLE. UHT milk is a noteworthy subject in its own right (and it is rarely, if ever, called "ultra-high-temperature milk") and it is clearly the subject of this article,. No other UHT product is discussed, except in the opening sentence. Thanks — Amakuru ( talk) 13:02, 18 May 2016 (UTC)
@
AjaxSmack: I agree but the article has been around for over a decade and no one has added said information yet.
There you go. I practice what I preach. Sometimes, at least. ;)
No such user (
talk)
15:47, 20 July 2016 (UTC)