UHT milk: The lost nutritional value – a search for clues in the Alpine region

In the Alpine region – in Switzerland, Austria, South Tyrol, and Bavaria – milk stands for authenticity, tradition, and an unadulterated quality of life. But what happens when we find sterilely processed UHT milk on the supermarket shelf instead of fresh milk from the Alps? Our search for clues leads us through nutrient myths, digestive pathways, and the microscopic abyss – all the way to altered allergen potential.

What UHT milk is not

UHT milk , treated with ultra-high-temperature treatment (UHT) at over 135°C, is logistically practical: germ-free, can be stored unrefrigerated for months, and is exportable. But what it is no longer :

• Vitamins (especially B vitamins, folic acid) – are rapidly degraded

• Enzymes & immune factors – completely denatured

• Proteins – structurally altered beyond recognition

In other words: It is safe – but largely “emptied” .

Nutritional physiology – nutrient versus nutrition

Raw or hay milk contains more than just energy: it contains living enzymes, immune molecules, and bioactive substances that support digestion and the immune system. UHT milk remains, at best, high in calories and calcium, but loses all of its "life"—a drastic reduction to the minimum.

Digestion – when milk “lies”

Heat treatment alters the coagulation structure: UHT milk forms a loose, difficult-to-degrade clot in the stomach, which bloats rather than digests—for many, a trigger for bloating and fullness. Enzyme support from raw milk is completely eliminated—a real digestive problem!

Immune factors – dead instead of comforting

The valuable benefits of raw milk (immunoglobulins, lactoferrin, lysozyme, etc.) are its protection, antimicrobial effects, and mucous membrane support. UHT milk? No more immune factors—all eliminated by heat chromatography. A food that is not only sterile, but immunologically dead.

Protein changes – when proteins appear foreign

The extreme heat denatures β-lactoglobulin (and other proteins) to such an extent that new structures (epitopes) are created – like foreign bodies for the immune system. This increases the risk of intolerance. Raw milk naturally contains known proteins; UHT milk offers unstable structures that knock on the door rather than welcome.

The Alpine region between tradition and industry

A classic paradox:

• Culturally, the region stands for living milk – Alpine cheese, direct sales, tradition

• Economically, UHT triumphs: long shelf life, central distribution, export pressure

This is clearly evident in Switzerland: In 2024, drinking milk consumption increased primarily due to UHT , while raw milk declined – a clear indication of the triumph of logistics over tradition. Figures for Austria/South Tyrol are missing, but given the European market trend, a similar development is likely there – despite the deeply rooted raw milk culture.

Conclusion – who is the perpetrator?

UHT milk: Cool, convenient, and microbiologically safe. But also: nutritionally weak, digestively demanding, immunologically weak, and potentially allergenic . Those who love Alpine culture should choose raw or refined milk —a living product instead of an industrial substitute.