date:May 15, 2013
damaged than when its pasteurized under a commonly used process known as ultra-high-temperature (UHT) pasteurization. Under UHT, which is used by many of the large processors, the milk is heated to 275 degrees F (135 degrees C) for about 1 to 2 seconds.
Advocates of vat pasteurization say that vat-pasteurized milk has a better taste and texture than milk pasteurized using UHT. In addition, they say it can be used to make products such as yogurt, cheese and keffir, because the enzymes in the m