Everything you think you know about milk is wrong

National Post ^ | April 25, 2015 | Rebecca Tucker

[rickmichaels]

An actor named Sean Whalen sits at a desk, spreading a generous helping of peanut butter on a slice of bread, listening to a classical music radio station. The scene of the ad makes it clear he’s surrounded by artifacts from the Burr-Hamilton duel, the historic 1804 showdown between U.S. Secretary of the Treasury Alexander Hamilton and vice-president Aaron Burr; Whalen’s character is, apparently, something of an expert. The song on the radio fades, and the radio host announces that day’s $10,000 trivia question as the subject shoves a peanut butter sandwich — the whole thing! — into his mouth at once: “Who shot Alexander Hamilton?”

Whalen’s eyes widen as his phone rings. He picks up the receiver and, before the DJ can repeat the question, shouts: “Aaron Burr!” But, since his mouth is packed with peanut butter and with nothing to wash it down, Whalen can’t get the words out. The DJ hangs up, Whalen slumps in his desk, the scene fades to black as two words appear onscreen in stark white:

Got milk?

The minute-long TV commercial was the first time North American audiences would meet the Got Milk? campaign, an advertising brainchild of the California Milk Processor Board. The Michael Bay-directed commercial premiered in October 1993; a year later, milk sales in California increased for the first time in more than a decade — a job well done for the CMPB, an organization created by the California Department of Food and Agriculture to do just that.

[jonrick46]

I think you can get a idea what of type the milk is by the expiration date. HTST pasteurized milk typically has a refrigerated shelf life of two to three weeks, whereas ultra pasteurized milk can last much longer when refrigerated, sometimes two to three months.

After opening, any milk could become contaminated with spoilage bacteria, but you can generally count on it to remain fresh for at least seven to 10 days after the container is opened, depending on how cold the refrigeration.

There is another proces, Ultra High Temperature (UHT) sterilization raises the temperature of milk to at least 280° F for two seconds, followed by rapid cooling. UHT-pasteurized milk that is packaged aseptically results in a “shelf stable” product for a year that does not require refrigeration until opened.

The cost will be affected by shelf life with the HTST costing more.

[Ditter]

Thanks.