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Everything about UHT milk

23 July 2016

Milk: A nutrient-rich and functional food

Different factors may affect the composition of milk: farming practices (including animal nutrition), genetics, the environment, etc. Milk contains on average: 87% water, 4 to 5% lactose, 3% protein, 3-4% fat, 0.8% minerals and 0.1% vitamins.

A source of high-quality proteins, rich in calcium, vitamins B2 and B12, phosphorus and potassium,  milk is recognized as being an essential part of a healthy diet for all ages because of its:

  • High-quality protein content due to its amino acid content, digestibility and bioavailability. 20% de ces protéines sont solubles (protéines du lactosérum) et 80% sont insolubles (caséines).
  • Fat content: An average 70% saturated fat (palmitic, myristic, stearic, butyric, etc. acid) and 30% unsaturated fat (mainly monounsaturated fat and low in polyunsaturated fat).
  • Minerals: High in calcium, phosphorus, magnesium, zinc and selenium.
  • Vitamins: fat-soluble vitamins (A, D and E), water-soluble vitamins including B vitamins (thiamine, riboflavin, etc.).

Long shelf life Ultra High Temperature, or UHT milk

Milk is treated at 135°C-150°C for 1-6 seconds. It preserves milk’s nutritional and organoleptic properties. UHT milk is subjected to a 100-day shelf life to mitigate the risk of physicochemical instability.

Different types of UHT milk

UHT milk comes in:

  • Whole: at least 35% fat per litre
  • Semi-skimmed: between 1.5% and 1.8% fat per litre
  • Skimmed: less than 0.5% fat per litre

Click here to discover the wide range of UHT milk offered by FIT.