Same in South Korea. Almost all milk is treated at 130-135 degrees for 2 seconds.
There's one brand (named after Louis Pasteur) that treats their milk at 63 degrees for half an hour. It's more expensive and not widely available, but it tastes so much better.
The funny thing is that most of the UHT milk here is still only rated for a shelf life of 10 days. You have to pay extra for some sort of super-UHT variant that comes in smaller, thicker cartons if you want to keep it for a few months. Perhaps the rules were set when refrigerated distribution wasn't as widespread as it is now. Or maybe the major brands just prefer to use cheap, non-sterile containers. Either way, we're stuck with disgusting UHT milk that doesn't even last long, negating its only raison d'etre.
There's one brand (named after Louis Pasteur) that treats their milk at 63 degrees for half an hour. It's more expensive and not widely available, but it tastes so much better.
The funny thing is that most of the UHT milk here is still only rated for a shelf life of 10 days. You have to pay extra for some sort of super-UHT variant that comes in smaller, thicker cartons if you want to keep it for a few months. Perhaps the rules were set when refrigerated distribution wasn't as widespread as it is now. Or maybe the major brands just prefer to use cheap, non-sterile containers. Either way, we're stuck with disgusting UHT milk that doesn't even last long, negating its only raison d'etre.