There are several reasons why this new method, LTST, is superior to the conventional pasteurization method, UHT. In fact, not only does it increase the shelf life of milk but it also better preserves milk's natural taste.
Check This Out…
So why is LTST better than the UHT method? The UHT method heats milk to 280 degrees Fahrenheit for 2 to 4 seconds. The problem with this is that it caramelizes the natural sugars found in milk, changing the way it tastes. The LTST method actually does not change the taste of milk, but still gives us that bigger window for when it’s good to drink.
Interesting!
Are you as excited about this new milk pasteurization method as we are? We do love a nice cold glass of milk, especially as an accompaniment to a big piece of chocolate cake, and we absolutely hate it when we realize our milk's gone bad.
Share Your Thoughts Below!
Article Source: Huffington Post
There are no comments at the moment, do you want to add one?
Write a comment