How fresh milk is differs from long-life milk ?

• Milk is one of the essential items in our daily life and a rich source of nutrients. It contains almost every nutrient that a human body requires. 
• Milk is a very rich source of protein and calcium. It also contains carbs in the form of simple sugar lactose. 
• Milk is rich in vitamins and minerals, which helps to sustain growth and development in infants. 
• Milk consists of all major nutrients such as carbohydrates, protein, fat, minerals, and vitamins. So, it is maintaining a healthy weight, and can play an important role in preparation and recovery from injury, sport, and exercise. 
• Milk benefits bones and blood pressure of the human body.

Now a days, we have a wide range of choices for buying milk. Among the various types of two specific kinds of milk types. 

A) Fresh milk

B) Long-life milk

• Fresh milk and long-life milk differ in their method of (pasteurization, sterilization & Ultrahigh temperature treatment (UHT)) processing. 
• Pasteurization is the process of heating and cooling to kill bacteria. 
• Due to these processes, the results in a change of organoleptic properties such as taste, color and slightly decreases the nutritional quality of the milk.
• On average, all types of milk contain 87% water, 4-5% lactose, 3% protein, 3-4% fat, 0.8% minerals, and 0.1% vitamins. These contents are for both fresh milk and long-life milk.

Nutrition facts:

  (Fresh Milk)  

           

 (Long-life Milk)

Differences in between Fresh milk and Long-life milk:

        1). Shelf-life: 

Fresh milk can be used regularly and stored in a fridge. It has a short shelf life (very limited shelf life not more than 24 hours) and needs to be stored in a cooler temperature to keep it usable and fresh.

Long-life milk is used for longer and it has a longer shelf life (approximately 6 months shelf life without any refrigeration condition). 

Long life milk does not require refrigeration and it can easily be stored at room temperature and continued to be used.

        2). Processing: 

Fresh milk can be consumed after homogenization while long-life milk is pasteurized to different levels or sterilized before consumption.

        3). Processing temperature: 

Fresh milk requires mild pasteurization at a temperature of about 72 degrees Celsius for about 15seconds. While long life milk is treated at an ultra-high temperature of about 130 to 140 degrees Celsius for about 2 seconds.

        4). Probiotic bacteria: 

Fresh milk contains probiotic bacteria. It can help to strengthen the immune system. While probiotic bacteria are destroyed in long-life milk, they cannot spoil the milk.

        5). Organoleptic properties: 

This property does not change in fresh milk, while change in long-life milk (change in color, flavor, and taste).

        6). Protein content: 

Protein content is not denatured in fresh milk while protein content is denatured in long-life milk.

        7). Vitamin & Mineral content: 

Vitamin and mineral contents are 100 percent available in fresh milk, but these contents are diminished due to various heat treatments in long life milk.

        8). Texture of the milk: 

Fresh milk appears more liquid & thinner as compared to long life milk. And also long life milk is more rich & creamy consistency.

Note *): 

i*) Percentage daily value are based on a 2000 calorie diet.

ii*) Your daily value may be higher or lower depending on your calorie needs.

iii*) The nutrients % daily value tells you how much a nutrient in a serving of food contributes to a daily diet 2000 calories a day is used for general nutrition advice.

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