Why does organic valley milk last so long?

When milk is pasteurized during conventional dairying, it is heated to 161 degrees for 15 seconds. This process destroys many of the nutrients in the milk, including the friendly bacteria that helps to keep milk in its natural state. While pasteurization is an efficient method of killing bacteria, it also has unintended consequences. When pasteurized milk is stored at warmer temperatures, the growth of bacteria is accelerated, which then leads to quicker milk spoilage.

Organic valley milk lasts for a long time?

The answer to this one is pretty simple. Valley milk is never pasteurized. That means it never goes through a process that kills bacteria. While pasteurization is a long-proven way to kill bacteria and extend the life of milk, it also destroys many of the nutritional aspects of milk. When milk is left at a certain temperature for a long enough period of time, the naturally occurring enzymes present in milk can lose their activity. These important enzymes are the ones responsible for the digestion of lactose

Why does organic valley milk expire?

This is a question asked quite often by people who are interested in buying organic milk. We understand that it’s a challenge to know if the milk you’re buying is still fresh, especially when you’re not shopping at a grocery store. Before you make a purchase, make sure to ask the store if the milk is still fresh or if it will expire soon.

Why does organic valley milk last so much?

The longer shelf life of organic milk is partly due to the way it is stored. The milk is pasteurized before it is bottled, so it is not susceptible to bacteria after pasteurization. Then, it is placed in aseptic glass bottles that are sealed and kept refrigerated.

Why does organic valley milk expire on the shelf?

The answer to why organic valley milk expires on the shelf is because it can. If left to naturally cool down, skim milk will crystallize in about five days. To prevent this, pasteurization is used to kill any bacteria that might cause lactose intolerance, fungal growth, or other nasty bacteria. This takes about 15 hours. After pasteurization, the milk is cooled and sealed in a container.