Have you noticed there is either Fresh Milk or UHT Milk indicated on the package? UHT milk usually is ultra-pasteurized and room temperature storage for up to 25 weeks. An ultra-pasteurized dairy product stipulates “such product shall have been thermally processed at or above 280° F (132°C)for at least 2 seconds, either before or after packaging, so as to produce a product which has an extended shelf life.”
For decades, UHT processors have known that UHT processed milk results in a “high cooked flavor,” and they’ve done all kinds of experimenting to get rid of the nasty taste and smell (even resorting to adding flavonoid compounds to the milk to try to negate the off-flavor). So it tastes funny compared to raw milk. And maybe it smells funny too.
According to Lee Dexter, microbiologist and owner of White Egret Farm goat dairy in Austin, Texas, ultra-pasteurization is an extremely harmful process to inflict on the fragile components of milk. Dexter explains that milk proteins are complex, three-dimensional molecules, like tinker toys. They are broken down and digested when special enzymes fit into the parts that stick out. Rapid heat treatments like pasteurization, and especially ultra-pasteurization, actually flatten the molecules so the enzymes cannot do their work. If such proteins pass into the bloodstream (a frequent occurrence in those suffering from “leaky gut,” a condition that can be brought on by drinking processed commercial milk), the body perceives them as foreign proteins and mounts an immune response. That means a chronically overstressed immune system and much less energy available for growth and repair. ( referred to Kristen Michaelis published)
Have you been drinking the good milk?