Why does "Organic" Milk last up to 4 times as long as "Non-organic?"?

Question

Ok so I know organic milk is ultra high temperature (UHT) pasturized which sounds like the primary reason for this observation. But please include in your answer why the UHT process is only applied to organic milk? What about UHT makes it "organic" (it sounds awefully "inorganic" to me, better yet what then does it mean to be "organic milk")? And finally if it isn't the UNT process itself that makes the milk organic then why don't all milk producers use UHT to extend the shelf life of their product (I'd suspect this process allows for longer shipping distances, less logistics, and generally the ability to get more good product to the customer for less money, not to mention less wasted product at grocery stores). Only a complete answer will "win."

Answer 1

It's not that UHT only applies to organic milk, but organic milk often has to travel a lot farther to reach the stores where it will be sold, so organic milk producers use the UHT process to help it last longer (eg. Horizon milk is sold nationwide). Unfortunately the UHT process is more expensive, so because locally produced, non-organic milk doesn't travel nearly as far, they usually don't use this process because it is not economical for their purposes.
For milk to be certified organic, that means that it meets certain guidelines that non-organic milk does not have to follow.
Here are the guidelines according to the USDA:
1. Abstain from the application of prohibited materials (including synthetic fertilizers, pesticides, and sewage sludge) for 3 years prior to certification and then continually throughout their organic license.

2. Prohibit the use of genetically modified organisms and irradiation.

3. Employ positive soil building, conservation, manure management and crop rotation practices.

4. Provide outdoor access and pasture for livestock.

5. Refrain from antibiotic and hormone use in animals.

6. Sustain animals on 100% organic feed.

7. Avoid contamination during the processing of organic products.

8. Keep records of all operations.

Answer 2

Unfortunately, the term "organic" is not well defined and varies from state to state and from company to company. Most people think of it as being produced naturally, without genetic engineering, hormones, pesticides, preservatives, etc. . But it is really not well defined.

As to pasteurization, that is merely the controlled heating of the product (milk, beer or whatever) to kill disease causing organisms. It is not the UHT that makes the milk organic and regular non-organic products are sometimes treated with UHT too. Most people would not consider heating to be a non-organic process, as opposed to say irradiating it. The only difference between UHT and HTST pasteurization is the time and temperature. Higher temperatures kill more germs but can alter the taste. In Africa and south Asia milk is frequently boiled before consumption, which unlike pasteurization, changes the taste dramatically, but they are used to that taste and would probably think pasteurized milk tastes funny.

Answer 3

organic and organic milk only skill it hasn't been messed with chemically. it really is extra intense priced because cows do not produce as a lot milk, and provided that they can. as for the shelf existence that's using pasterization and to a pair degree the sector.