Why does lactos-free milk lasts so long?!
Answers: Like 3 months.. way longer than regular milk.
The Lactose is milk sugar, which is key to milk spoiling.
In both pasteurized and raw milk, various microorganisms succeed one another as the chemical environment of the milk changes. The microbes themselves bring about these changes. The stages of microbial growth are Streptococcus, then Lactobacillus, then yeasts and molds, and finally Bacillus.
Streptococci convert the milk sugar (lactose) to lactic acid. The acidity of the milk increases to the point where further streptococci growth is inhibited. Lactobacilli then begin to grow and convert the remaining lactose into lactic acid. Acidity increases further until Lactobacilli growth is suppressed. The lactic acid sours the milk and curdles (coagulates) the milk protein.
Made of plant products that have a longer shelf life.
Are you talking about rice milk or soy milk? The non-refrigerated variety is sealed and doesn't contain live animal cells, so there's less going on.
It has to last longer than regular milk.
After all ... the price is 3 times that of regular milk
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