The Scoop on Milk That Doesn’t Need Refrigeration
Nutrition Diva explains the process of creating milk that stays fresh forever and whether it can harm the milk’s nutrients.
Monica Reinagel, MS, LD/N, CNS
Q. You know that milk that is sold in the non-refrigerated section of the market? Is it less nutritious than fresh milk? How can the non-refrigerated milk have such a long shelf life? My friends and I would greatly appreciate your expert opinion.
Answer. The miracle of milk that stays fresh forever without refrigeration is courtesy of aseptic packaging. It’s basically an industrial variation on the process that we use to can foods at home. The milk is heat-sterilized and then sealed into sterile packaging which can be stored at room temperature without spoiling. So-called “fresh” milk is also heat-treated, or pasteurized. The difference between pasteurization and sterilization is a matter of degree. Pasteurization reduces the number of micro-organisms, which slows spoilage. Sterilization eliminates all micro-organisms, which prevents spoilage.
Although heating can affect some nutrients, the primary nutrients in milk (protein and calcium) are not diminished by heat processing. When milk is fortified with vitamins A and D, these are added at the end of the process. So, shelf-stable milk is nutritionally equivalent to pasteurized milk. However, most people find the flavor of aseptically-packaged milk a bit flat. Also, once you open the sterile packaging, the milk is subject to spoilage and needs to be stored in the fridge and consumed within a week.
See also: Is Raw Milk Good For You?