When buying milk in a store, many people choose a product with a long shelf life, and this is very much in vain.
We explain why you shouldn’t buy ultra-pasteurized (sterilized) milk.
Why you shouldn't take sterilized milk
Pasteurization and sterilization are heat treatment methods that kill bacteria and increase shelf life.
During pasteurization, milk is heated to 60-80 degrees; during ultra-pasteurization, it is heated to 135-150 degrees.
Pasteurized milk can be stored for up to two weeks, sterilized milk can be stored in the refrigerator for up to six months.
However, during ultra-pasteurization, beneficial lactic acid bacteria are killed and vitamins C and B12 are destroyed, and the taste of the product becomes more neutral.
Previously, we talked about the signs by which you can detect iodine deficiency.
