Which Milk is Fresh?

Abstract

The different heat treatments to which milk is subjected and their effects on milk were reviewed. Pasteurized and UHT milk which is mislabelled as 'fresh milk' in the Philippines were compared. The commercial heat treatment processes applied to milk are: pasteurization, ultra high temperature (UHT), ultra pasteurization or super pasteurization, sterilization, and innovative steam injection (ISI). It was shown that commercial heat treatment processes alter the heat sensitive nutrients, physico-chemical and functional properties of milk. Higher amounts of lysinoalanine were found in UHT milk than in pasteurized milk. Further reduction in nutritional value of UHT milk occurs in supermarket shelves where it is kept until sold and consumed. While UHT treatment is suitable for tropical countries with high ambient temperatures and are unable to afford refrigeration during marketing and distribution, the nutritional quality of protein is very important because in these countries, protein intake is generally low due to poverty. The Philippine food regulatory agency allows the 'fresh milk' label on UHT milks marketed in the country. This practice does not properly inform the consumers about the product because such milks may have been in the supermarket shelves for 6 months or more and is therefore, no longer fresh. It also puts the locally produced fresh, pasteurized milk at a disadvantage. Although liquid milk for direct consumption is not covered by Codex commodity standards, use of terms like 'natural', 'pure', 'fresh', 'home made', and 'artisan' needs to be regulated in order to protect the consumers.