Facts and Myths of UHT (Ultra High Temperature) Milk - To extend the consumption period, dairy products can get ultra-high temperature processes. Dairy products that have undergone this procedure are commonly referred to as UHT milk. In the process, the milk will be given a temperature of above 135 degrees Celsius for 1-2 seconds. The purpose of heating using very high temperatures in such a short time to kill the spores in it. After that, milk will be packaged in a sterile and have a consumption period of 6-8 months without the need to be stored in the refrigerator. However, the length of the consumption period is valid as long as the packaging is not opened.
Myths and Facts Related to UHT Milk
Considering the process is different from usual milk, many are worried about the nutritional content and the safety level of UHT milk. Some of the assumptions below are conclusions that need to be clarified with regard to the quality of UHT milk when compared to fresh milk.
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| Facts and Myths of UHT (Ultra High Temperature) Milk |
Not effective for preventing osteoporosis
Many consider that fresh milk is far more effective in preventing osteoporosis. It turns out that this conclusion is still a myth. In fact, there is no scientific literature to support these claims.
Research precisely states that neither milk that has been processed by UHT machines or pasteurization still does not change the bioavailability (speed of absorption and circulation) of calcium in milk. At least this has been proven through experiments using rats as experimental animals. In addition, research is also conducted on humans using breast milk (ASI). In fact, between breast milk that is heated and not heated, does not affect the process of absorption and retention of calcium, phosphorus, and sodium in premature babies.
The nutritional content changes dramatically
The process of heating with high temperatures for some time has triggered many questions, whether the way changes the nutritional content in UHT milk? In fact, the UHT process results in a decrease in the number of vitamins in small amounts, under 20 percent.
Despite the decline, it generally does not harm consumers who are on a balanced diet. Moreover, the loss of vitamins that occur during the heating process will usually be replaced by the manufacturer. The manufacturer can add some vitamins to their UHT milk products.
Changes in the proportion of milk fat and protein
The effect of UHT processing on milk is also often questioned, especially on the fat and protein content in milk. In fact, the process of heating and denaturalization through both UHT and pasteurization will indeed change milk fat both physically and chemically. However, the changes that occur are only slight. In addition, the denaturalization process still does not affect the nutritional value of both.
Milk fat itself gives a significant effect on the nutritional value of milk because it contains most of the vitamins A, B, D, and calcium. To find out the nutritional content of a dairy product more fully, don't forget to read the nutrition label printed on the packaging carefully.
Revealing the facts related to UHT milk was not as scary as expected. Therefore, now there is no need to hesitate to consume it. It's just that, at certain ages and groups, such as for babies, toddlers, and pregnant women, you should consult with your doctor first before consuming them.
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