Talk:Ultra-high-temperature processing

message: Is it me or is this inaccurate?  UHT says that it may destroy less nutrients, but I was under the impression is damaged nutrients worse.  Google search "The Effect of Heat Treatment on the Nutritional Value of Milk" for a reference. Kaddar 20:41, 23 April 2007 (UTC)
replies: text: The URL for the above article is http://www.calstatela.edu/faculty/hsingh2/NTRS%20519%20topics/Heat%20Treatment%20on%20the%20Nutritional%20Value%20of%20Milk%20by%20Erin%20Gillis.pdf It primarily discusses the effects of pasteurization on "micro-nutrients", like folic acid. More research is needed to determine the effect of UHT alone while accounting for variations in feed, season, etc. Interestingly, the article says UHT is 4-15 seconds, while the current wp article says 1-2 seconds. Which is correct? Note this article http://www.foodsci.uoguelph.ca/dairyedu/uht.html says 2-5 seconds. Yoshm 10:19, 6 June 2007 (UTC)

text: Disagree, sterility is a quality, represented by log based factors.  Something can be somewhat sterile, 99.9% sterile, and still not fully sterile.  Sterile is killing bacteria, partially sterile things have lower concentrations.  A person cannot be half pregnant, but a crop can be half-dead Kaddar 20:39, 23 April 2007 (UTC)

text: I don't know how vitamins respond to UHT, but calcium couldn't care less.  You can't destroy an element without nuclear reactions. --Smack (talk) 22:09, 26 February 2006 (UTC)
replies: text: - @Lars: "I'v "heard" that the fatcells explodes so the fat in them is so "small" that the body can't handle them." - This sounds more like a reference to homogenization (see http://en.wikipedia.org/wiki/Homogenization_(chemistry)), which is a process of "breaking up" fat particles in order to avoid a distinct layer of cream or creamy parts forming in milk. In my home country (Denmark) most "ordinary" milk is homogenized, while organic milk is not. From personal experience I would guess the article's figures for Northern Europe to be accurate, as you really have to search stores for UHT milk, and the only time I've actually been served it was on a summer camp where refrigeration wasn't possible. And yes, the taste is VERY different; personally I find UHT quite unsavoury and would actually prefer powdered milk if fresh milk is not an option.Mojowiha (talk) 07:10, 10 June 2011 (UTC)

text: I lived in France nearly all of my life (ie. 20 years) and have always drunk UHT milk, and I'm doing fine! It's great to be able to store milk unrefrigerated. Now that I live in Canada I have to buy non-UHT milk, and I'm not so fond of it. Anyway, if 70% of Europeans (I'm pretty sure 100% of the French, as I never saw non-UHT milk there) drink it, it can't be bad. IronChris  |  (talk) 16:40, 20 May 2006 (UTC)
replies: text: - "I'v "heard" that the fatcells explodes so the fat in them is so "small" that the body can't handle them." - Goat's milk is frequently touted as being more digestible because its fat particles are smaller. Goat#Milk_and_cheese -- 201.50.126.220 16:51, 1 December 2006 (UTC)

text: That's funny, I definitely prefer the taste of UHT milk. Maybe that's because I was brought up drinking it. IronChris  |  (talk) 15:00, 30 October 2006 (UTC)

text: The only link is the root word "lacto", which means milk. I, too, am a little lactose intolerant and find that both UHT milk and milk with added lactase enzyme do not cause me any stomach upset. I cannot add this to the article because it is WP:OR, but if UHT milk doesn't contain much lactose, this deserves to be better publicized. David Spector 21:03, 19 March 2010 (UTC)
thread_title: Is it me or is this inaccurate?

message: Is UHT milk available anywhere in North-America? IronChris  |  (talk) 18:26, 15 October 2006 (UTC)
replies: text: Obviously much time has elapsed since this thread was active, but yes, UHT is now widely available at most grocery stores in the form of nearly all organic milks sold at chain supermarkets.  --24.5.197.145 (talk) 11:24, 16 February 2012 (UTC)

text: I could never find it when I was in Québec, but it seems Grand Pré sells UHT milk there. I don't know for the other parts of North America. → SeeSchloß 11:21, 16 October 2006 (UTC)
replies: text: Yeah, you can get it at any fast-food place in the US. It tastes terrible. --Jnelson09 20:46, 21 February 2007 (UTC)

text: Netgrocer.com has it, I just got curious today, it's hard to find...  but they seem to sell it by the individual container.  this place sells it by the pallet. stephan.com 02:50, 5 October 2007 (UTC)

text: While dated a discussion item, I feel that the information above is inaccurate. I've bought UHT milk in supermarkets from Pennsylvania through Virginia and in Louisiana. Placement in supermarkets can be confusing though, as I've found it anywhere from baking aisles through the non-carbonated drinks aisles.Wzrd1 (talk) 21:26, 28 January 2018 (UTC)
thread_title:  In North-America 

message: "once contaminated, UHT milk spoils much more rapidly than pasteurized milk because all the lactobacillus in milk has been killed by the high temperature heat treatment" - This doesn't sound right to me. Pasteurization should kill lactobacillus along with other bacteria. I.e., I think that both pasteurized and UHT milk would have zero lactobacillus. Any cites one way or the other? -- 201.50.126.220 16:48, 1 December 2006 (UTC)
thread_title:  Pasteurization, UHT, and lactobacillus 

message: I'm mildly allergic to uncooked dairy products (getting stomach upsets and worse) yet UHT milk causes me no problem at all. Does anybody know what is destroyed in the UHT process that isn't destroyed in other processes?Retay44 14:49, 11 May 2007 (UTC)
thread_title:  UHT and dairy allergy 

message: I've separated out a "popularity" section and been slightly more precise with the figures. The "seven out of ten" Europe-wide figure is correct but also misleading: as I've mentioned, in France it's even more popular, whereas in the UK fresh milk is vastly more common. I'm British, and don't like the taste of UHT: people who actually prefer it to fresh milk (and there are some) might be considered slightly strange here. Loganberry (Talk) 14:50, 15 October 2007 (UTC)
thread_title:  Europe/Britain 

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: One advantage to UHT milk is that it can be used to make yogurt without the need to scald the milk first.  It can be used right out of the carton.  —Preceding unsigned comment added by Jeanatoe (talk • contribs) 16:52, 12 September 2008 (UTC)
thread_title:  UHT and Yogurt Making 

message: Perhaps not entirely relevant to the article, but I'd be interested to learn how they raise the temperature of a liquid which boils around 212f to 270f+.  I'd also be interested to learn how they do it so quickly.  Is it pressurized and run through a narrow tube?  Or what?  — Preceding unsigned comment added by 24.5.197.145 (talk) 11:27, 16 February 2012 (UTC)
thread_title:  How do they do it? 

message: :The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section. 
The result of the move request was: Not moved Mike Cline (talk) 12:45, 18 May 2016 (UTC)
replies: text: Ultra-high-temperature processing →  – Every single sentence of this article is about UHT milk. McGeddon (talk) 13:18, 10 May 2016 (UTC)

text: The above discussion is preserved as an archive of a requested move.  Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.
 I support the above move request per the nomination and also WP:ACRONYMTITLE. UHT milk is a noteworthy subject in its own right (and it is rarely, if ever, called "ultra-high-temperature milk") and it is clearly the subject of this article,. No other UHT product is discussed, except in the opening sentence. Thanks  — Amakuru (talk) 13:02, 18 May 2016 (UTC)

text: The second sentence in the lead leaves the door open for expansion or should be removed. --Mike Cline (talk) 13:08, 18 May 2016 (UTC)

text: Thank you for your edits.  I might of been guilty of WP:EXTORTION but the results are worthy.  —  AjaxSmack  22:46, 20 July 2016 (UTC)
thread_title:  Requested move 10 May 2016