Where is the proof that UHT milk nutrition is equivalent to pasteurized milk?

Here's what I found with a quick search for "UHT milk nutrition" in PubMed. You could try other keyword searches. The abstracts are viewable in PubMed. If you want tables and graphs you're going to have to find your own way to get journal access as I don't have access to the full text of most of these either. Iodine: less in UHT, but not to the point where it's relevant except for pregnant/breastfeeding women. http://www.ncbi.nlm.nih.gov/pubmed/25704719 Proteins: no huge differences. Either slightly higher or slightly lower digestibility depending on what method the study used.. (humans) http://www.ncbi.nlm.nih.gov/pubmed/24720734 (humans) http://www.ncbi.nlm.nih.gov/pubmed/19022955 (rats) http://www.ncbi.nlm.nih.gov/pubmed/11570017 Folate is lower http://www.ncbi.nlm.nih.gov/pubmed/8844253

It is equivalent because it is 100% milk that has nothing added and nothing removed.  There may be less vit. C (but milk is not a source of vit. C in any case), and folic acid may be a little less.  Otherwise, it is what you started with.         With respect to taste. it has been flash-sterilized at >100'C for 1-2 seconds. This means that some folks may detect a slightly caramelized or cooked taste.  Personally, I drink it whenever available, and it is clearly the perfect milk for camping, cottages, boating, because it needs no refrigeration before opening.  In S. Europe countries, it is often the ONLY milk sold in supermarkets, and people have becomes completely accustomed to it's taste and convenience.