Long life milk, also known as UHT (Ultra-High Temperature) milk, is generally considered a healthy part of a balanced diet for most individuals. While it undergoes a more intense heating process than regular pasteurized milk (140°C for two seconds versus 74°C for 15 seconds), it retains most of the key nutrients like protein, calcium, and Vitamin D. [1, 8, 10] However, some nutritional differences exist.
Nutritional Comparison: UHT vs. Fresh Milk
- Similarities: Both UHT and fresh milk provide similar levels of essential nutrients like protein, calcium, and Vitamin D. [1]
- Differences: UHT milk processing may result in some loss of vitamins such as vitamin C and B6, and a slight reduction in protein, although whey protein is often added back during processing. [6] Some sources also note a potential alteration of casein, a milk protein. [2] The taste and texture can also differ, with some finding UHT milk to have a slightly different flavor.
Potential Downsides of UHT Milk
- Enzyme Loss: The high-heat processing of UHT milk kills beneficial enzymes naturally present in milk. These enzymes aid in the digestion of casein, a milk protein. [2] This might affect digestion for some individuals, though the impact is debated.
- Nutrient Reduction: Although the key nutrients remain, minor losses of certain vitamins and proteins do occur due to the high-temperature treatment. [6]
- Potential for Altered Casein: The high temperatures used in UHT processing can potentially alter the structure of casein, though the long-term health effects of this are unclear. [2]
Overall Health Implications
For healthy individuals without milk allergies or lactose intolerance, including UHT milk in a healthy diet is acceptable. [3] The nutritional benefits generally outweigh the minor nutritional differences compared to fresh milk, especially considering its longer shelf life and convenience. However, individuals with specific dietary concerns or sensitivities should consider these differences when choosing between UHT and fresh milk. The potential impact on digestion due to enzyme loss is an area requiring further research. [2, 6]
