I love ultra pasteurization. I'm lactose intolerant so I have to drink "lactose free"[1] milk and in Canada such milk is often UHT pasteurized since it has to s

I love ultra pasteurization. I'm lactose intolerant so I have to drink "lactose free"[1] milk and in Canada such milk is often UHT pasteurized since it has to stay on the store shelf longer (lower inventory turnover). It's amazing that we can, non-chemically, disinfect a dairy product in such a way that it will stay good for months even without refrigeration. In Mexico I suspect that almost all milk is ultra pasteurized since it's not refrigerated in stores and has wicked-long expiration dates. It's also some of the best-tasting milk I've had so I think that flavour has more to do with some of the other milk processes (like skimming) and the livelihood of the cows rather than with how it's pasteurized. [1] In practice this is just milk with the lactase enzyme added at some point during production.