Anyone with experience with 1% UHT (Ultra High Temperature) milk

[Fla Dem]

I volunteer at a food pantry. We have an opportunity to accept for free quite a bit of this milk. But none of us really knows anything about it except that it is real milk processed at much higher temperature than regular milk. That makes it shelf storable for up to 6 months, only having to be refrigerated after it's opened. But what I've found on the internet has not been favorable. Evidently because it is "cooked" at such high temps it has a burnt taste to it.

So the dilemma is do we order this milk taking up valuable shelf space, but the clients don't want it. Yes even those in need will refuse things they don't like or won't use.

Would appreciate anyone's experience and advice. Thanks.

[sharp_stick]

1. I don't find it bad tasting at all

it is a little different than normal but I've never noticed a burnt taste. Not sure if it could be a brand issue.

[Fla Dem]

4. Thanks, you've given me some encouragement to go ahead and order the milk.

I appreciate your response.

[PoliticAverse]

2. I'd guess that your clients wouldn't want it because they've never tried it before,

and it apparently does taste a bit different but the taste will depend on the specific brand.

I think it is like skim milk in that it takes getting used to if you switch to it from another type of
milk but once you get used to it you are fine with it.

Note that in some places in the world most of the milk sold is UHT (over 95% of the milk sold in
France and Spain apparently is). You might just want to buy some at your supermarket (they
probably have Parmalat or similar brand) and decide for yourself.

Best wishes for your food pantry.

[Fla Dem]

3. Thanks for your response. I guess it's all what you're used to

I think what we'll do is request a small delivery and see how it goes. I was not aware that brand names such as Parmalat was UHT Milk, certainly seen it in the food stores. I've learn something new. Thanks again for the information.

[Major Nikon]

5. The vast majority of milk sold today is UHT

The milk you are referring to is sold in specially sealed containers so it's shelf stable at room temperatures, but it's really no different than pretty much all milk you buy at the market which is sold chilled.

All pasteurized milk is cooked. That's what pasteurization is. The purpose of milk pasteurization is to lower the pathogen count. This can either be done by cooking it for a longer time at a relatively low temperature or a short time a higher temps. I used to be able to get HTST milk here locally, but the dairy that offered it sold out to big milk and it's no longer available. I prefer the taste of HTST milk, and even more prefer the taste of raw milk which I was raised with. I haven't noticed that UHT milk tastes burnt, but it does taste different.

[Fla Dem]

6. Thanks Major, you've made my decision much easier. nt