According to Consumer Reports , ultra-pasteurized milk has a shelf life of 40 to 60 days unopened, while conventionally pasteurized milk has a to day shelf life. You can also freeze milk for about three months and thaw it in the refrigerator, but you should also consume it within a week. This story originally appeared on Simplemost.
Checkout Simplemost for additional stories. Published: Updated: Increase Text Size Print this story. Close Comments. Based on regulations around the organic label, farmers are only allowed to use antibiotics or hormones in the event a cow becomes sick and must be removed from the cow herd. Organic cow regulations do not include any language in regard to barring farmers from treating cows cruelly or using inhumane practices to acquire milk.
Additionally, organic cows are expected to churn out 10 times more milk than any cow would naturally. Organic milk cows are also separated from their young immediately after a calf is born.
This can cause emotional distress on both the mother and child. Both cows can come depressed after being separated. Cows can also become depressed if they are separated from their herd. Symptoms of cow depression can include hiding in a dark corner, refusing to eat or drink, and even bellowing. Cows that produce organic milk often have to deal with the same unsanitary and cramped conditions that traditional cows do.
Farmers need to constantly check their numbers, too, to make sure they have enough cows to produce enough milk. So, no, cows that produce organic milk are generally not treated much better than cows that produce traditional milk. And, of course, one of the best things you can do for these cows and the planet is opt for the dairy-free options.
Green Matters is a registered trademark. All Rights Reserved. People may receive compensation for some links to products and services on this website. But if it's the long shelf life you're after, I would recommend you buy nonorganic UHT milk and avoid being charged double.
Already a subscriber? Sign in. Thanks for reading Scientific American. Create your free account or Sign in to continue. See Subscription Options. Go Paperless with Digital. Get smart. The reason not all milk is UHT treated is because the process changes the flavor of milk. The high heat caramelizes some of the natural sugars found in milk, giving it a sweet flavor. Some folks find this objectionable, and others -- such as Europeans, who use this process a lot -- don't seem to mind at all.
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