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Pondering the shelf life of organic milk

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Hailing from the Ozarks, Addie Broyles expanded her cooking (and eating) skills on the West Coast and Spain before settling in Austin, mainly for the aguas frescas at the taco stand down the street from her house where she, husband Ian, son Julian and blue heeler Shiva call home.

Relishing food is about taking time to enjoy what has become the often hurried and mundane task of nourishing our bodies. Relish Austin is Addie's search for things that make her go "mmmm." High brow, low brow. Fast food, slow food. In Central Texas. On the Web. On the streets. In your kids' lunch box. In your refrigerator and on your dinner table.

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The entry titled "Pondering the shelf life of organic milk."

Home > Relish Austin > Archives > 2008 > July > 08 > Entry

By Addie Broyles | Tuesday, July 8, 2008, 10:26 AM

It’s no surprise that milk and gas cost about the same per gallon these days, and it’s no surprise that every few weeks, we end up throwing out up to a half gallon of the stuff before it goes bad! Well, we used to throw out more than we do now. I’m trying to stick to organic milk with the fast-growing kid and all, but it’s nutritional benefits are only one reason for the switch.

Many of you might have noticed that the expiration date on some brands of organic milk is weeks, even months, longer than that of many of the non-organic varieties. Shasta Cola and I were trying to figure out why during a taping last weekend of Cookin’ Good, she and her sister Arcie Cola’s hit public access cooking show. (Look for a Relish Austin column about them in tomorrow’s newspaper and a cooking video here on Austin360.com.) Shasta and I were stumped and I did some research today and figured out why the distant expiration dates.

It turns out that it has nothing to do with the milk being organic. How that type of milk is usually pasteurized is why it stays good for so long. I’ll let an animal nutrition professor, via Scientific American, explain:

The process that gives the milk a longer shelf life is called ultrahigh temperature (UHT) processing or treatment, in which milk is heated to 280 degrees Fahrenheit for two to four seconds, killing any bacteria in it.

Compare that to pasteurization, the standard preservation process. There are two types of pasteurization: “low temperature, long time,” in which milk is heated to 145 degrees Fahrenheit for at least 30 minutes, or the more common “high temperature, short time,” in which milk is heated to roughly 160 degrees Fahrenheit for at least 15 seconds.

Organic milk production is more limited than non-organic, so it usually has to travel farther (so much for trying to eat locally, right?). Ultrahigh temperature pasteurization allows for longer travel time and shelf life, but some say it adversely affects the flavor and there are unverified claims circulating that it lowers the nutritional value.

Also, not all organic milk brands use this kind of pasteurization, so check the expiration dates anyway.

Is anyone else out there buying organic milk because it lasts longer? Anyone notice a taste difference?

Photo courtesy of www.mercola.com.

Permalink | Comments (8) | Post your comment Categories: Drinks

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By Maggie

July 9, 2008 7:49 AM | Link to this

You could take the part of the milk you aren’t going to drink and make homemade yogurt or kefir. I’ve done both with great results!

By Ann Munoz

July 9, 2008 8:47 AM | Link to this

I switched to the organic brands of milk products over 2 years ago because of the longer shelf life. I’ve always wondered why there was such a difference between organic and the non-organic brands. As far as taste goes, I prefer the organic! Thanks for the information!

By Emily

July 9, 2008 9:49 AM | Link to this

Yes, pasteurization kills all of the beneficial bacteria in milk so if you’re interested in the nutritional value of your milk, using it to make yogurt or kefir (with live cultures) is your best bet for a healthy you and a healthy family. Have fun with your milk and dairy products!! :)

By Jeff

July 9, 2008 10:35 AM | Link to this

I think taste varies by brand. Horizon & Organic Valley don’t seem all that different than regular milk, maybe because they’re mass-produced, but the smaller, niche varieties (hard to find in Austin, even at Whole Foods HQ) with milk from pasture-fed cows definitely has a different, and I’d say superior, taste.

By Addie Broyles

July 9, 2008 1:29 PM | Link to this

Making yogurt is something I’ve always wanted to try, and I’ve never even had kefir! I just received a copy of a book, “The Home Creamery,” that I’m hoping to try some techniques and recipes from.

Maggie and Emily: If you have tips or tricks on making these things, please, please, please post them so I don’t screw it up too badly on my first time!

By Mitzi

July 9, 2008 3:59 PM | Link to this

Garland and I were just discussing the shelf life question yesterday! Can’t wait to forward him this info. Loving your blog and column. I can tell you’re having a blast with it! Can’t wait to find out how making yogurt goes.

By David

July 14, 2008 1:25 AM | Link to this

LOL…Our European and Asian friends have been buying and using UHT goods for years. I recall buying UHT milk in liter boxes that didn’t require refrigeration. You will also see some Soy milk-like products in this packaging, along with certain tomato products.

By Acai Berry Pills

August 24, 2008 2:01 PM | Link to this

I’m always into discussions on anything organic, so this read made me feel at home. I’ll bookmark the site and subscribe to the feed!