Organic milk lasts longer than regular milk mainly because it undergoes a different pasteurization process called Ultra-High Temperature (UHT) pasteurization. This process heats the milk to a much higher temperature (around 280°F or 138°C) for a few seconds, which kills more bacteria and deactivates enzymes that cause spoilage. As a result, organic milk can stay fresh for up to two months unopened, compared to about two weeks for regular pasteurized milk. Regular milk is typically pasteurized at lower temperatures (around 160-165°F), which kills fewer bacteria and results in a shorter shelf life. The longer shelf life of organic milk is not directly due to its organic nature, but because many organic milk brands use UHT to allow the milk to last longer during transportation from fewer, more distant farms. However, UHT can slightly alter the taste and reduce some vitamin content in milk.
