When you have the option, I would stay away from long-life milk (I also think it’s less tasty). But long-life milk is not a bad product (glycation is still quite low). It’s ok to have some lying around in case you ever run out of normal milk. Glycation is more a concern in powder products that that also contain carbohydrate, such as weight-gainers or infant formulas.

Raw milk: 0%, pasteurized milk: 0-2%, UHT milk (houdbare melk): 0-10%. Glycation is more a concern with powder products, especially when powder products also contain carbohydrate.

That’s a good question. I found in German wikipedia that 120 °C is the temperature when glycation starts. On the other hand, “Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization[1] is a food processing technology that sterilizes liquid food by heating it above 135 °C (275 °F)”. Pasteurization, the processing of “normal” milk is below 100°C. In case of glycation i would say, stay away from long-life milk. What’s the last word from Master Trommelen?