Sparked from another thread, I'm interested in the nutrition/health differences between the two.
From some searching I have found that the process is mainly in the heating of the milk, about double the temperature of fresh milk for around 2 seconds or so.
My question is are there additional additives to long life milk that make it worse for you nutrition wise. It seems that possibly there is a small loss in nutrients (eg b12) but not considerable.
I prefer the taste of long life milk.
From some searching I have found that the process is mainly in the heating of the milk, about double the temperature of fresh milk for around 2 seconds or so.
My question is are there additional additives to long life milk that make it worse for you nutrition wise. It seems that possibly there is a small loss in nutrients (eg b12) but not considerable.
I prefer the taste of long life milk.