Today during a lecture I delivered on botulism, the topic of ultra high temperature (UHT) pasteurization of milk came up.
Specifically, I was discussing the vulnerability--at multiple points--of the US milk supply to intentional botulism contamination, the subject of a famous paper.
While milk pasteurization is an OK (~70% effective) preventative, UHT pasteurization is much better and essentially reduces the vulnerability to zero. However, as audience members attested, the taste of UHT pasteurized milk is a big drawback. Additionally, certain groups oppose UHT pasteurization for various reasons (nutritional concerns, etc).
I wonder if NesQuik (strawberry or chocolate) makes it taste better? If so, it could be touted as a resiliency-enhanced measure!