Don’t understand why you keep belaboring this point. You seem to imply that UHT must equal reconstituted from dry milk powder which clearly isn’t fresh milk legally. But others already pointed out you can have fresh milk that underwent UHT process and then from that moment on it does not need refrigeration. I think it would still be fair to call it fresh UHT milk.

Reconstituted UHT full cream milk cost rm6 at aeon n those are found in the dry shelf section. They do not put the word fresh milk on those cartons ( I have them in my fridge)

Again conflating UHT to reconstituted. If it’s reconstituted it would have the word milk solids in the ingredient list. U legally can’t put “fresh milk “ on reconstituted product. Where did this impression of UHT = reconstituted originate? Is it because ppl here see that UHT doesn’t need refrigeration so they think it’s from milk powder?

This is you not getting my whole point (and you are probably confused about UHT). there is UHT milk from RECONSTITUTED milk and UHT milk from FRESH milk (milk that has never been made into milk pwder and reconsituted). UHT is just HEAT treatment at higher temp than pasteurization, it DOES NOT say anything about using milk powder and reconstituting it, adding Water etc etc.

Here is thought experiment. milk from nenen can be unpasteurized, it is still fresh milk right (except we call it RAW milk). why cant that same fresh milk undergo UHT? why does UHT automatically make it not fresh in your eyes but pasteurization still is?

This is the UHT milk from reconstituted from my fridge, the ingredient clearly says from milk solids and isnt marketed as FRESH milk. btw, it is also RM6.2, and the packaging is clearly diff from your UHT Fresh dutch lady milk.







PS: I do agree they should label fresh milk that is pasteurized vs fresh milk that gone UHT much clearer, but at least they do say so at the back.



This post has been edited by diffyhelman2: Apr 3 2022, 12:49 AM

There is no need to use milk powder to get low fat milk, you simply let the milk fat rise to the top and skim of some of it, then rehomogenize. skim all the fat away and it becomes skim milk. in US, the process is much more clear, they market full fat fresh (which is about 4% fat), 2% fat fresh milk, 1% fat fresh milk and 0% fresh (skim milk).

this is where you are mistaken (and I and others have repeatedly tried to tell you this but you are too blinkered to see what we are tryin to tell you). Yes most UHT milk sold here like the one I bought is from powder base. but the one you bought, the ingredient clearly says fresh milk. it could very well be fresh milk from Australia that undergone UHT treatment over there and then transported in bulk (ie liquid form) over to malaysia, which also explains the price difference.




friend, this is where the process of pasteurization and UHT comes into play. raw unpasteurized milk goes bad within a day in our climate. pasteurization kills some of the bacteria and slows the spoilage process so that it can last a few weeks in the fridge. leave it out in room temperature and the bacteria that wasn't killed will still multiply and the pasteurized milk will spoil also within days in our climate.

UHT kills ALL the bacteria in the liquid milk, that's why once it is UHT treated AND sealed in the box unopened, no bacteria can grow and that's why the UHT milk can last for a year without refrigeration.

and I repeat again, UHT and pasteurization only involves HEAT, not freeze drying into powder base, not adding back water etc ....all these have nothing to do with UHT.

This post has been edited by diffyhelman2: Apr 3 2022, 01:09 AM

BEcause UHT changes the taste composition of milk. the high temperature (135C) destroys some of the long branch fatty acids and amino acids that give flavor to the milk. That's why raw milk tastes the best according to people, because all the original amino and fatty acids that give it the flavor are preserved (pasteurization also destroys some of them but less because of the lower temp).

interestingly enough, there was a proposal by the UK govt to push for 90% of all milk to be sold there as UHT a few years back, in order to reduce the need for refregetraion and cut greenhouse gas, but it was dropped because of consumer resistance. (like milk that isn't refrigerated isnt fresh milk , etc).

Not sure about that, but UHT milk tends to lose some micronutrients like vit C during the process, so they perhaps add back some supplements into the batch? perhaps another reason is just different variant of fresh milk. these are good and fair questions tho for Dutch lady, consumers should have a right to know more about their different products but most Malaysians don't really query enough.

HL milk is reconstituted milk, clearly says from milk solids, and it tastes horrible, the Dutch lady UHT reconsituted milk I showed taste so much better than that crap HL milk.

see post 72

later ill show you my foam and latte using the UHT dark blue packet in post 72 using a delonghi machine.

Raw milk goes bad within hours in our climate unless you can keep it refrigerate immediately after milking. And never let it go above 4c.

This is mistake on your part liao. There is no law that says that. Once again UHT is a heat treatment process. Nothing to do with whether using fresh milk or milk powder. Our law says fresh milk can’t be from milk powder, doesnt say cannot use UHT treatment on it. Please don’t spread misinformation.

Incidentally UHT is also used in orange juice and other types of beverages.

Uht milk don’t need refrigeration. So is much cheaper to transport. Pasteurized will need a cold chain system from the factory all the way to the supermarket.

And for the second point, UHT doesnt mean use milk powder.

This post has been edited by diffyhelman2: Apr 3 2022, 01:17 PM

isnt sour milk good for baking sourdough etc?

Nah, this is steamed milk ( before and after steam) using 5 days old in the fridge UHt reconstituted version ( full cream). If just open pack, much easier to steam.