Why does milk in Europe not need to be refrigerated?

Why does milk in Europe not need to be refrigerated?

You may not have realized that Europeans actually buy and store their milk outside of the fridge. The reason is a simple one: Europeans rely on a completely different pasteurization method. Canadian and American milk manufacturers utilize high-temperature, short-time pasteurization.

Why do some countries not refrigerate milk?

Believe it or not, most of the world doesn’t refrigerate milk. Almost all milk is pasteurized, meaning it undergoes extreme heat in order to kill illness-causing bacteria. The U.S. and Canada use a pasteurizing technique called high-temperature short-time pasteurization, or HTST.

Why is European milk shelf-stable?

In Europe and other parts of the world, another technique called ultra-heat-treated pasteurization, or UHT, is used. Milk is exposed to higher temperatures of 284°F for three seconds, decimating virtually all the bacteria and making it shelf-stable for about six months if left unopened.

Why does German milk not need to be refrigerated?

Europe and most of the rest of the world instead use the UHT (or ultra-heat-treated) method of pasteurization. The UHT process exposes milk to a higher temperature for a shorter period of time than HTST.

Is there a milk that doesn’t need refrigeration?

You may have heard shelf-stable milk also called “aseptic” milk, but the most important thing to know is shelf-stable milk doesn’t need to be kept refrigerated. Amazing! What makes aseptic milk shelf-stable is a unique combination of pasteurization and packaging.

Is unrefrigerated milk safe?

In general, perishable foods like milk should not sit out of the refrigerator or cooler for longer than two hours. Milk is pasteurized to kill bacteria that could potentially cause health risks. Even so, it is not safe to leave pasteurized milk unrefrigerated for an extended time.

What kind of milk comes in cans and is made by removing some of the water from the milk?

Evaporated milk
For a creamy taste without the cream, try evaporated (canned) milk! Evaporated milk is made by removing water from fresh milk and then heating it. Heating the milk gives it the creamy, slightly cooked taste and darker colour. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes.

Is shelf stable milk good?

Aseptic milk will stay good in your pantry for up to six months. However, once you open it, it must be refrigerated immediately. Aseptic milk is best enjoyed within seven days of opening.

Is shelf stable milk bad for you?

“While heating [shelf-stable milk] to high temperatures through the sterilization process can deplete some nutrients, it doesn’t affect key nutrients such as protein or calcium, and is usually fortified back with many nutrients that it may have lost, including vitamins A and D,” says Moskovitz.

Why does milk last longer in a carton?

The process that gives the milk a longer shelf life is called ultrahigh temperature (UHT) processing or treatment, in which milk is heated to 280 degrees Fahrenheit (138 degrees Celsius) for two to four seconds, killing any bacteria in it. Regular milk can undergo UHT, too.

Which type of milk lasts the longest?

If you’ve ever shopped for milk, you’ve no doubt noticed what our questioner has: While regular milk expires within about a week or sooner, organic milk lasts much longer—as long as a month.

Why is milk not refrigerated in Europe?

Also, in Europe, many people don’t have the mega-sized refrigerators that are so common here in the US so having one less thing to refrigerate is pretty convenient. Apparently Europeans are fine with the idea of warm, shelf-stable milk, and since it is a rather practical choice that is the majority of what consumers purchase there.

Why does milk need to be refrigerated at all times?

Why must most milk sold in the U.S. be refrigerated at all times while evaporated canned milk and milk in cardboard containers sold in Europe do not need to be refrigerated until they are opened? all difference is made by the packaging.

Why do Americans refrigerate eggs and Europeans don’t?

Find out why Americans refrigerate eggs and Europeans don’t, too. Meanwhile, the rest of the world uses ultra-high-temperature or ultra-heat-treated pasteurization (UHT), which heats the milk to an even higher temperature than HTST.

Why is there no refrigeration in organic milk?

The reason – we apparently still value the idea of fresh milk, although ironically enough if you are buying your milk from a big box organic dairy company it is likely not much “fresher” than the luke-warm milk sitting on the shelves in Europe (again the only difference is the packaging). I am the first to admit I am guilty as charged.