text: why does "organic" milk last up to 4 times as long as "non-organic"? ok so i know organic milk is ultra high temperature (uht) pasturized which sounds like the primary reason for this observation. but please include in your answer why the uht process is only applied to organic milk? what about uht makes it "organic" (it sounds awefully "inorganic" to me, better yet what then does it mean to be "organic milk")? and finally if it isn't the unt process itself that makes the milk organic then why don't all milk producers use uht to extend the shelf life of their product (i'd suspect this process allows for longer shipping distances, less logistics, and generally the ability to get more good product to the customer for less money, not to mention less wasted product at grocery stores). only a complete answer will "win." it's organic because the cows used to make the milk weren't given hormones to make them produce more milk faster.  uht is probably too time consuming when trying to get as much milk as possible in the shortest amount of time. if that isn't the case, then the process is too expensive.