What is Ultrafiltered Milk?

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Regular whole milk vs Ultrafiltered whole milk. What’s the difference and is the higher price tag worth it? Also why did it have a thicker texture when I did a blind taste test? Regular commercial milk goes through 1. Fat standardization 2. Pasteurization 3. Homogenization Homogenization is the the process of pressurizing milk through tiny valves to break up the fat globules into ultra tiny ones so they stay evenly mixed into the milk and won’t separate. Ultrafiltered milk goes a step further to which changes the nutrient makeup. The milk is pushed through soft membranes that can separate molecules by size. Ultrafiltering reduces some of the water, lactose sugar, and certain minerals, which in turn concentrates the protein and calcium content. This is why ultrafiltered milk has the same amount of fat and total calories, but around the double protein and half the sugar. Additionally, ultrafiltered milk is usually pasteurized using ultra high temperature (UHT) and high temperature short time (HTST) pasteurization to extend the shelf life of the product. In my testing, I found it was thicker and felt like it had a richer buttery taste, but is the price worth it? Well it depends on how much milk you drink and what you use your milk for. It may be noticeable in cereal, but not as much in a cake batter.