I’ve been puzzling over why organic milk has these ridiculous expiration dates. For example, we just bought a half gallon of Harris Teeter brand organic milk that doesn’t expire until June 7. That is nearly six freaking weeks away.
It turns out that it has nothing to do with being organic. It seems that most organic milks are ultrapasteurized, which greatly increases their shelf life. Ultrapasteurization brings milk to 280 degrees for 2 seconds as opposed to normal pasteurization which keeps it at 150 degrees for a half hour. It also partially cooks the milk, which gives it the sweet flavor that I actually prefer to regular milk.
Then I was curious as to why all the organic milk at the store is ultrapasteurized. I found this article at the Organic Consumers Association
When I asked a local dairyman about this he said the chief reason to
ultrapasteurize – a high-heat process that “kills the milk,” destroying its
enzymes and many of its vitamins – is so you can sell milk over long
distances. Arguably, ultrapasteurized organic milk is less nutritious than
conventionally pasteurized conventional milk. This dairyman also bent my ear
about Horizon’s “factory farms” out West, where thousands of cows that never
encounter a blade of grass spend their days confined to a fenced dry lot,
eating (certified organic) grain and tethered to milking machines three
times a day.
I read about the factory farms on Salon.com last week. Information like this just reinforces my skepticism in companies that claim to sell righteousness.
I’ll keep drinking the organic milk, though. It is tasty!
