Is calcium depleted in UHT milk?
The calcium content of UHT (ultra heat treated) milk is the same as chilled milk.
Last updated 04/04/2024
Conventional pasteurisation to produce UHT, or ultra-heat treatment milk is a physical process (meaning nothing is added or removed) that heats milk to 140°C for two seconds, which is then packaged aseptically. This destroys any harmful bacteria and micro-organisms and also extends the shelf life.
If you’re wondering whether long-life milk’s nutrients are affected by the heating process, don’t worry. Like the fresh, chilled milk found in the refrigerated section of the supermarket, long life or UHT milk is still a rich source essential nutrients including calcium, phosphorus, potassium, riboflavin, zinc, vitamins A and B12, magnesium, carbohydrates and protein.
While some nutrients are slightly affected during heat treatment, these nutrient losses are minimal and won’t affect your nutrient intake significantly – furthermore, calcium is not one of the nutrients that reduces. When compared with fresh milk, long life milk has slightly lower levels of thiamine, riboflavin, vitamins B12 and B6 and folate.[1]
If you’re concerned about your intake of any of the above nutrients, it’s always a good idea to seek advice from an Accredited Practising Dietitian.
References
[1] Chavan RS, Sehrawat R, Mishra V, Bhatt S. Milk: Processing of Milk. In: Caballero B, Fingas PM, Toldra F, editors. Encyclopedia of Food and Health. Academic Press; 2016. p. 729–35.
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