Editing Milk (section)

=== UHT ===
[[Ultra-high-temperature processing|Ultra Heat Treatment]] (UHT) is a type of milk processing where all bacteria are destroyed with high heat to extend its shelf life for up to 6 months, as long as the package is not opened. Milk is firstly homogenized and then is heated to 138 degrees Celsius for 2–4{{nbsp}}seconds. The milk is immediately cooled down and packed into a sterile container. As a result of this treatment, all the pathogenic bacteria within the milk are destroyed, unlike when the milk is just pasteurized. The treated milk will keep for up to 6 months if unopened. UHT milk does not need to be refrigerated until the package is opened, which makes it easier to ship and store. However, in this process there is a loss of [[vitamin B1]] and [[vitamin C]], and there is also a slight change in the taste of the milk.<ref>{{Cite news |url=https://www.scientificamerican.com/article/experts-organic-milk-lasts-longer/ |title=Why does organic milk last so much longer than regular milk? |newspaper=Scientific American |access-date=December 1, 2016 |archive-url=https://web.archive.org/web/20161201213111/https://www.scientificamerican.com/article/experts-organic-milk-lasts-longer/ |archive-date=December 1, 2016 |url-status=live}}</ref>