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               Nutritive effects:

UHT milk contains the same number of 
calories as pasteurized milk.

UHT and pasteurized milk contains the same amount of calcium.

UHT milk's protein structure is different
from that of of pasteurized milk, which
prevents it from separating in cheese making..

UHT milk contains 1 μg of folate per 100 g,
while pasteurized milk contains 9

Vitamin B , vitamin C and thiamin





Nutritive effects:







Shelf safe milk is what the industry calls UHT or Ultra High Temperature, meaning that the milk has been pasteurized at a higher temperature, but for a shorter time, to preserve taste and nutrition. UHT Milk is the most common product, but the process is also used for fruit juices (juice boxes), cream, soy milk, wine, soups and broth.
The UHT milk passes through heating and cooling stages in quick succession, then is immediately put into a sterile Tetra Pak shelf-safe carton. This process avoids any
reinfection. The end result is a product that lasts up to six months without refrigeration or preservatives. This is known in the industry as aseptic milk packaging.
UHT milk has seen large success in much of Europe, where across the continent as a whole 7 out of 10 Europeans drink it regularly. In fact, in a hot country such as Spain, UHT milk is preferred due to high costs of refrigerated transportation and inefficient cool cabinet.

The special feature of the long-life milk ( UHT-Milk). If you want  milk, which  is virtually free of all harmful microorganisms, access to long-life milk. It is heated up more strongly than the fresh milk, to at least 135 degrees Celsius. This means significantly more bacteria, salmonella or fungi are killed than by pasteurization. In addition, this milk is homogenized. Therefore, the large H before the milk name. The fat droplets are reduced in the milk. Until such time as all the same size.

UHT milk you get in different fat levels. Also known as H-milk with 3.5 percent fat.