That UHT milk, ''tastes quite different from fresh milk,'' is an understatement. I think it tastes utterly disgusting! Therefore if this new process is real, its bound to be popular. I can remember, [will I ever forget!] taking my two kids and four of their friends to a bike camping rally, and when all six of them were ready for their cornflakes the next morning, I found that ALL 12 pints, (15 US pints) had turned sour and was solid in the containers, in spite of being in a cool-box with packs of ICE overnight. I had to visit about dozen food vendors, before one of them took pity on me and agreed to sell me just one pint of milk. In Singapore in the 60's, the only way people there would drink UHT milk was if it was rumoured to be flavoured with either 'chocolate,' or 'strawberry.' ie 'pink-milk,' or, 'brown-milk.' The way the milk was rumoured to get its respective colour is unmentionable here. I will await this new version with 'great expectations.'

I've done my own personal experiments with pasteurization and always thought that it entailed heating milk at 70 degrees celsius for 30-60 seconds, but I see here that 60 degrees for 30 minutes is claimed. Whichever way this method works, it was an enormous step forward in the 19th c. And this doesn't just apply to milk. All kinds of liquids can be pasteurized. With a consistent storage of about 3 degrees in the fridge, I've had milk last for 3+ weeks past the best-by date. It's crucial that the milk in question stayed cold during the transport and at the grocer as well.
I just hope this method doesn't involve irradiation. I don't trust it yet. Taste and nutritional content must be maintained. Of course, if the lovely cows got pumped up with hormones and antibiotics, you're on your own.

No mention is made of "Ultra-Pasteurized" milk, a process used in the U.S. that incorporates gamma radiation. How does this compare to the process featured in your article?

Contrary to Nik I find little difference between UHT and normally pasteurized milk. And I drink quite a lot of milk. After I lived on a remote beach for a year where UHT was the only option, I was surprised how little difference there was in taste when I returned to civilisation. UHT also has the advantage of not needing refrigeration until opened. The savings in transport and display cost unfortunately don't translate to the consumer.

I used ultra pasteurized half and half on my cereal for many years. It always keeps for a week between grocery trips and tastes far better than 2% milk. The fear of milk fat has been shown to be unwarranted. The additional sugar used to compensate is far worse and has contributed to two generations of fat kids.

ISTR an earlier article about blasting milk into a super fine mist in near freezing temperatures to destroy all the bacteria. The small droplet size, pressure change and freezing combine forces to rupture the bacteria cells.
Sounds like the process used to make powdered milk, but without the vacuum that evaporates the water.

kind of a feeling the "secret" process is microfiltration, already used by Parmalat for several years now

Surprised no one has mentioned UV yet. It is an existing process used in milk processing that they may be combining with other processes to achieve this level of sterilization.

How do these different milks compare to powdered milk Nutrition wise?
I spend a lot of time in the carribean and when you may not have electricity for great lengths of time(like PR after the double whammy hurricanes) powered milk allows for using smaller portions than if you open a box of the UHT to make a cup of coffee or even something else where you may not want to consume the whole thing

I won't consume homogenated milk but I can only get pasteurized in NV. I recently found a dairy (Straus) who sells "cream top" milk from pasture cows and brags it isn't ultra heated. I like that and the taste.
I grew up on illegal raw. It is drinkable after souring and makes great tasting pancakes. Pasteurized doesn't sour, it gets rotten and isn't drinkable.
I challenge the claim that raw milk is dangerous. Maybe it was before refrigeration a century ago. Not now. What studies have been done using modern refrigeration that compares milk safety? Any? I doubt it. Why? The dairy cartel wants to protect its ability to extend shelf life and most of all freeze out the small dairies. They don't give a damn about consumer safety or health. Their product may be safe or not, but the status quo maximizes profits. That's why they spent millions fighting raw milk for a half century.