Pasteurization and ultra-pasteurization

Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food. The process of heating wine to preserve it longer was known in China since AD.1117, but the modern version was created by the French chemist and microbiologist Louis Pasteur, after whom it is named. The first pasteurization test was completed on April 20, 1864. The process was originally conceived as a way of preventing wine and beer from souring.

As usually, from an innovation somebody else can reinvent new solutions, not always as clever as the starting innovation. If heat is good, then more heat must be better, or so the theory goes. Ultra-pasteurization is just that: heating the milk to an even higher point. This effectively increases the shelf life and stability of milk, like up to 60 days! However, it also destroys the taste, some argue...