Wednesday, April 23 2014, 09:23 AM MDT
Good Question, "Why Does Organic Milk Last Longer Than Non-Organic Milk?"
(KUTV) This question came from Steve in Holladay. Steve has a couple of kids at home, so he buys a fair share of milk and Steve observed that the organic milk seems to have later expiration dates that then non-organic milk and he want' to know why.
The answer actually has nothing to do the milk being organic. Organic milk expires later because of the way it is preserved. According to Scientific American, organic milk is often cooked at an "ultrahigh temperature," which results in "killing any bacteria in it." No bacteria translates into a longer shelf life. Milk pasteurized the more common was will lasts about two weeks while ultrahigh temperature can last as long as a few months.
It raises another Good Question: why do farmers cook organic milk at the higher temperature? The Northeast Organic Dairy Producers Alliance told Scientific American that, “the milk needs to stay fresh longer because organic products often have to travel farther to reach store shelves since it is not produced throughout the country.”
Killing bacteria probably sounds like a good thing, so why isn't all milk cooked at the higher temperature? Two reasons: it burns of some of the nutritional value that milk has and apparently it makes milk taste different.
If you have a Good Question for Matt email Gephardt@kutv.tv and put “Good Question” in the subject.
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