There's quite a big different between 72°c and 140°c. Would 105° produce a semi-long lasting milk that doesn't taste quite as different (bad) as UHT? Also, are

There's quite a big different between 72°c and 140°c. Would 105° produce a semi-long lasting milk that doesn't taste quite as different (bad) as UHT? Also, are there any other downsides to UHT besides taste? Are more nutrients lost?