There was an interesting discussion happened in twitter last week. One guy came up with technicality of preserving milk as milk powder. Point was that milk powder used powerful preservatives so that it can last more than two years.
As we know if we keep milk in normal bottle it’ll be spoiled with in 24hrs. But we can use the milk powder even in open bottled/packs about 2, 3 months without any change.
The other point was that all the milk packets have average shelf life of 2 weeks to 2 months, inside the packet. Hence do we need preservations that can last for 2 years? The normal expiry date is about 2 years after date of manufacturing.
Milk is usually distributed in 3 ways (ok 4 if you consider direct to consumer if you are an infant being fed by a mother or your neighbour is a milk farmer
1. Powder which offers great flexibility as it can be kept in harsh climates for long periods of time and can respond to spikes in consumption
2. UTH or ultra heat treated or long life milk which is distributed in liquid form which offers similar flexibility as well. In Sri Lanka they call this Kal kiri
3. So called fresh pasteruised milk.which is light heat treated and once the container is opened lasts about 3 days in a fridge (probably less in the tropics).
So which milk you use depends on consumption. As far as I know all three methods are safe but the first two offers better protection against live contaminants (bacteria etc) which as fresh seems to have better taste.
We need to be able to separate propoganda from facts.
Disclaimer: I have no connection to Froterra or any other milk powder producer and fully support the local dairy farmers.
Edited by The Don, 19 August 2013 - 02:21 PM.