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 organic because the cows used to make the milk weren't given hormones to make them produce more milk faster. UHT is probably too time consuming when trying to get as much milk as possible in the shortest amount of time. If that isn't the case, then the process is too expensive.

Answer 2

regrettably, the time period "organic and organic" isn't nicely defined and varies from state to state and from company to company. maximum folk imagine of it as being produced evidently, without genetic engineering, hormones, insecticides, preservatives, etc. . besides the undeniable fact that it's not nicely defined. As to pasteurization, that's purely the managed heating of the product (milk, beer or maybe if) to kill ailment causing organisms. it isn't the UHT that makes the milk organic and organic and commonplace non-organic and organic products are often dealt with with UHT too. maximum folk does no longer evaluate heating to be a non-organic and organic procedure, as adverse to assert irradiating it. the in uncomplicated phrases enormous difference between UHT and HTST pasteurization is the time and temperature. higher temperatures kill extra germs yet can adjust the flavor. In Africa and south Asia milk is often boiled previously intake, which compared to pasteurization, alterations the flavor dramatically, yet they're used to that flavor and would probably imagine pasteurized milk tastes humorous.

Answer 3

organic milk just means it hasn't been messed with chemically. it's more expensive because cows don't produce as much milk, and because they can. as for the shelf life that's due to pasterization and to some degree the container.