SPILLING MILK MYTHS
So you're standing at your grocer's refrigerated dairy case.
There before you are your milk choices. As any good grocery
shopper would, you check out the "Sell By" date on the cartons.
The date for milk Brand A is September 10. That's only 7 days
from now. Milk Brand B is September 20 — a full 23 days from
now. Clearly that means that Brand B is the fresher milk. Right?
When it comes to fresh, organic, grass-fed milk, nothing could be further
from the truth.
Natural-by-Nature milk is as fresh as regulators allow. That's because the
Natural By Nature milk you're looking at left the dairy no more than 17 days
before its "Sell By" date. Our pasteurization process is unique
among organic milk producers. We use something called an "HTST" process,
or "Hot Temperature,
Short Time." This means we eliminate any pathogenic micro-organisms by bringing
the milk to a temperature of no more than 165° F— a temperature
proven to remove any risk of harmful microbes. But it's not a temperature so
high that it renders the milk sterile and possibly reduces any inherent nutritional
value. Other milk producers use a process called "UHT" or Ultra-High
Temperature. This process not only removes any bacteria, but by bringing the
milk to a temperature of 280° F
it renders the milk so sterile it remains usable for as many as 60 days!
Sound fresh to you?
We think this also keeps the milk from tasting as fresh as it could.
So next time you see a date from a UHT processed milk that's at least 23 days
out, and a date from a non-UHT milk that's 7 days out, you'll know which one's
really fresh and which one's not.
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Question: If you open a pasteurized milk
carton with a September 10 "Sell By" date at the same time you open a UHT milk
carton with a September 30 "Sell By" date, which one stays fresh longer?
Click on The Open Milk Carton Myth to find
out the answer.
