That is good to hear! Now if the other commercial dairies would follow instead of this ultra pasteurized crap ...
Alot of it is market driven - if you competitor is at 3 more days code because they bump up their temp a coupe degrees that often causes the others to follow suit. Depends on who their market is I'm sure. For fluid milk products - no big deal to UHT for me.
No commercial cheesemakers over heat treat their milk on purpose - you can't make decent cheese by heat abusing the milk - that's just not cheesemaking then. Process cheese is another animal though.....