Nondairy milk products are processed the same way. What about dairy-free non-refrigerated milks? “Dairy products that have been heat-sterilized and wrapped in sterile packaging do not require refrigeration as the sterilization prevents the milk from spoiling,” says Lisa Moskovitz, R.D., C.D.N., founder of NY Nutrition Group.
Basically, this non-refrigerated milk is watched more closely than any child you ever babysat. The FDA’s “Process Authority” establishes and validates the proper time and temperature based on the equipment used and the product being processed. Therefore, there is no set time or temperature for aseptic processing. All aseptic operations are required to file their processes with the Food and Drug Administration. (Related: Exactly Why Chocolate Milk Has Been Called “The Best Post-Workout Drink”)īack to the whole “aseptic” thing. Ultra-high-temperature (UHT) pasteurization, also known as aseptic processing, involves heating milk using sterile equipment and filling it under “aseptic conditions.” Voilà! Once you swim through all that jargon, you’re presented with shelf-stable milk that will help you survive should we ever find ourselves invaded by aliens or stuck on a desert island and forbidden from going to Whole Foods. It then has a shelf life of five to 15 days. The milk remains at high heat for at least 15 seconds, followed by rapid cooling. For refrigerated dairy products, high-temperature short-time (HTST) pasteurization involves heating every particle of milk or milk product to at least 161☏ using metal plates and hot water. Truly: That’s how it’s pasteurized and made shelf-stable.Īccording to the International Dairy Foods Association, pasteurization is a process that applies heat to destroy pathogens in foods (similarly to the way white blood cells destroy pathogens like bacteria and viruses in your body). The heat is on when it comes to non-refrigerated milk.
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