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  2. Organic cow’s milk lasts longer than regular milk — 40–60 days unopened compared with 15–17 days for conventional milk — due to ultra-high temperature processing (UHT) (18). Typically, pasteurizing cow’s milk involves heating it to 161° F (71.7° C) for 15 seconds.
    www.healthline.com/nutrition/organic-milk
    Most organic milk has a longer shelf life than conventional milk, lasting up to 2 months rather than about two weeks. This is because of the ultra-pasteurization, AKA ultra-high temperature (UHT) treatment, which superheats the milk and reduces susceptibility to bacterial growth.
    greatist.com/eat/organic-milk-vs-regular-milk
    Organic milk will usually last longer than regular milk because of a process called pasteurization. According to Britannica, when the dairy product is pasteurized in the U.S., it's heated to at least 145 degrees for half an hour to kill microorganisms that can cause disease and spoilage.
    www.tastingtable.com/1085614/why-organic-milk-of…
    Organic milk often undergoes "ultrapasteurization," in which the milk is heated to a very hot 280° F (137.8° C) for 2 seconds, rather than the 161° F (71.7° C) for 15 seconds used in conventional pasteurization. By killing more bacteria, the extra heat extends the milk's expiration date.
    www.consumerreports.org/cro/news/2008/10/q-a-d…
    Organic milk has a longer shelf life because of the special way it's produced. Unopened organic milk has a shelf life of up to three months because it goes through an ultrahigh temperature (UHT) pasteurization process.
    www.tastingtable.com/stories/why-organic-milk-ofte…
     
  3. Why does organic milk last so much longer than …

    Jun 6, 2008 · If you’ve ever shopped for milk, you’ve no doubt noticed what our questioner has: While regular milk expires within about a week or sooner, organic milk lasts much longer—as long as a month.

     
  4. Pros and Cons of Organic Milk vs Regular Milk - The Spruce Eats

  5. The Real Reason Organic Milk Lasts Longer Than …

    Nov 7, 2020 · Organic milk is treated with UHT, a process that kills more microorganisms and extends its shelf life. Regular milk is usually pasteurized with HTST, which leaves some microbes alive and makes it spoil faster.

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