Is UHT milk as nutritious as chilled milk?

Like chilled milk, long life or UHT milk is a rich source of essential nutrients and provides the same great health benefits.

Last updated 21/03/2024

UHT stands for ultra heat treatment. Conventional pasteurisation to produce UHT milk is a physical process (nothing is added or removed) that heats milk to 140°C for two seconds, which is then packaged aseptically (without introducing any bacteria). Performing UHT on fresh milk destroys any harmful bacteria and micro-organisms and extends the shelf life. 

UHT contains the same nutrients as chilled milk - calcium, phosphorus, potassium, riboflavin, zinc, vitamins A and B12, magnesium, carbohydrate and protein. Some nutrients may be lost during the production of UHT milk, but these losses are minimal. When compared with chilled milk, long life milk has only slightly lower levels of thiamine, vitamins B12 and B6 and folate.  

Both fresh and UHT milk have a similar nutrient profile and are produced to the highest safety and quality standards. UHT milk has a longer shelf life, but some people prefer the taste of fresh milk. Ultimately, the type of milk you choose is a matter of preference and convenience.

See also: Is calcium depleted in UHT milk? 

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