FlyerTalk Forums - View Single Post - Rome itinerary (plus pizza and gelato recommendations)

Dec 4, 2016 | 11:50 pm

#25

TWA884

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Quote:

Originally Posted by Perche

I don't know why milk is also just kept on regular, non-refrigerated shelves in the grocery stores, and not in a refrigerator, or why people at home just put it on the shelf, or in the oven. I suspect there is some similar reason, having to do with germs. I suspect these different approaches have the potential to have a large impact on flavor.

That is UHT or ultra-high temperature milk, and it is available in the United States and Canada.

Quote:

Originally Posted by Clemson University

UHT Milk: Ultra-high temperature (UHT) milk is regular fluid milk that is packed in an airtight, sterilized, cardboard container. The product is treated by flash sterilization at 290 °F (twice the temperature of normal pasteurization). This high temperature kills all bacteria or microorganisms. The milk is then packed into sterilized containers and is shelf-stable for six months. After six months, the flavor and color begin to change and the product thickens. It is still safe, but may not produce the desired effect in a recipe. Once the package of UHT milk is opened, it is treated like fresh fluid milk and used within several days.

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