UHT or Pasteurised Fresh Milk

[lalala88]

Hi all,

Still on the same topic. Previous Topic -> [viewtopic.php?t=156593]

Can I check what type of FRESH OR FULL CREAM MILK y'all give to your young children? is it UHT or Pasteurised?

If it's pasteurised, how do you store and make it convenience as we will keep ordering and buying since it will spoil faster than UHT?

And also, since we will keep ordering and buying the PASTEURISED fresh milk, wouldn't the cost will be similar as when you get FORMULA for your kids?

[abbby]

I still get Meiji cream milk. It's fresh, I just dislike UHT cos of the taste and how it's packaged. I find it's not as fresh. fresh milk will still be cheaper than formula, I think now formula should cost about $80 a can?

[lalala88]

I still get Meiji cream milk. It's fresh, I just dislike UHT cos of the taste and how it's packaged. I find it's not as fresh. fresh milk will still be cheaper than formula, I think now formula should cost about $80 a can?

@abbby However, as Pasteurised (FRESH) milk only can last 2 -3 days which we will have to keep ordering and buying for spares, the cost will total up almost similar with FORMULA?
Got those affordable formula which cost $20- $40++. Not sure if i calculate it correctly with the cost of pasteurised fresh milk if we total up for a month.

And also, how do you usually buy Meiji full cream since it must be refrigerated all the times? is it fresh from supermarket or ONLINE purchase?

[malcontent]

My daughter had terrible constipation as a child after switching to UHT milk, and we are almost 100% certain it was the culprit.

There is a bunch of propaganda online for and against UHT, but it is a fact that the UHT process destroys important enzymes that aid in healthy digestive process. For example:

1. Lactase – Helps break down lactose (milk sugar), although primarily active in the intestines, not milk itself.
2. Lipase – Breaks down fats in milk. It can contribute to milk spoilage if left active, which is why it’s often targeted in pasteurization and UHT processes.
3. Peroxidase – Acts as a natural preservative by helping protect milk from bacterial growth; this enzyme is inactivated at high temperatures.
4. Catalase – Breaks down hydrogen peroxide and protects cells from oxidative damage. This enzyme is sensitive to heat.
5. Alkaline Phosphatase – Involved in phosphate metabolism. Its presence is typically used to test if milk has been adequately pasteurized, as it is destroyed by heat.
6. Xanthine Oxidase – Helps in the breakdown of nucleotides and contributes to flavor development in milk.

These enzymes contribute to the nutritional and digestive qualities of fresh milk, but they’re largely inactivated in UHT milk due to the intense heat involved in the process.

[abbby]

Yup, I'm not into UHT Milk...the way it's packaged, stored, taste, nutrients..it's an acquired taste I guess.. and yes, as malcontent had said, can cause constipation.

Fresh milk lasts more than 2-3 days, inf act more than a week when stored in the correct temperature.

[lalala88]

Yup, I'm not into UHT Milk...the way it's packaged, stored, taste, nutrients..it's an acquired taste I guess.. and yes, as malcontent had said, can cause constipation.

Fresh milk lasts more than 2-3 days, inf act more than a week when stored in the correct temperature.

Do you usually buy fresh milk directly from supermarket or online? don't you think sometimes it's quite inconvenience to go supermarket weekly just to buy milk? @abbby

[lalala88]

My daughter had terrible constipation as a child after switching to UHT milk, and we are almost 100% certain it was the culprit.

There is a bunch of propaganda online for and against UHT, but it is a fact that the UHT process destroys important enzymes that aid in healthy digestive process. For example:

1. Lactase – Helps break down lactose (milk sugar), although primarily active in the intestines, not milk itself.
2. Lipase – Breaks down fats in milk. It can contribute to milk spoilage if left active, which is why it’s often targeted in pasteurization and UHT processes.
3. Peroxidase – Acts as a natural preservative by helping protect milk from bacterial growth; this enzyme is inactivated at high temperatures.
4. Catalase – Breaks down hydrogen peroxide and protects cells from oxidative damage. This enzyme is sensitive to heat.
5. Alkaline Phosphatase – Involved in phosphate metabolism. Its presence is typically used to test if milk has been adequately pasteurized, as it is destroyed by heat.
6. Xanthine Oxidase – Helps in the breakdown of nucleotides and contributes to flavor development in milk.

These enzymes contribute to the nutritional and digestive qualities of fresh milk, but they’re largely inactivated in UHT milk due to the intense heat involved in the process.

@malcontent how about now? have you switched to pasteurised fresh milk to your children? what brand?

[malcontent]

My daughter had terrible constipation as a child after switching to UHT milk, and we are almost 100% certain it was the culprit.

There is a bunch of propaganda online for and against UHT, but it is a fact that the UHT process destroys important enzymes that aid in healthy digestive process. For example:

1. Lactase – Helps break down lactose (milk sugar), although primarily active in the intestines, not milk itself.
2. Lipase – Breaks down fats in milk. It can contribute to milk spoilage if left active, which is why it’s often targeted in pasteurization and UHT processes.
3. Peroxidase – Acts as a natural preservative by helping protect milk from bacterial growth; this enzyme is inactivated at high temperatures.
4. Catalase – Breaks down hydrogen peroxide and protects cells from oxidative damage. This enzyme is sensitive to heat.
5. Alkaline Phosphatase – Involved in phosphate metabolism. Its presence is typically used to test if milk has been adequately pasteurized, as it is destroyed by heat.
6. Xanthine Oxidase – Helps in the breakdown of nucleotides and contributes to flavor development in milk.

These enzymes contribute to the nutritional and digestive qualities of fresh milk, but they’re largely inactivated in UHT milk due to the intense heat involved in the process.

@malcontent how about now? have you switched to pasteurised fresh milk to your children? what brand?

Farmhouse fresh milk