I do not like, nor enjoy drinking UHT type milk, and I will explain my reasosn for this feeling at the end.  I do not trust at all any type of milk produced in China, since I have no idea what could be added to it, or how it was processed, and there are too manhy cases in the public eye of wrong doings, and others getting hurt or even death from drinking contaminated Chinese milk.

So, my solution to this problem was to buy powdered milk, and I use the whole milk type made by Nestle, which to me has an acceptable taste, and the concern and reputation of a large, respectable company name behind it.  It costs about 85 Rmb for a can of 500 grams, and I do prepare about a liter at the time for my daily needs.

And last, why I dislike UHT type milk ?. 

Often, heat treatment causes milkfat globule membrane proteins and whey proteins to unfold such that buried sulfhydryl (-SH-) groups, normally masked in the native protein, are exposed to the outer surfaces. In turn, these processes produce extreme cooked flavors, often attributed to changes in the sulfhydryl and disulfide content of the protein fraction. Conventional pasteurization methods have long been in place and with the advent of UHT technology, the sterilization of fluid milk was achieved using higher temperature treatments for shorter periods. However, shelf-stable milk has met with limited acceptability by the consumer, especially in the United States, due in part to a high cooked flavor. Several attempts to improve the quality of UHT-treated milk products proved successful to varying degrees. Previously, Swaisgood and coworkers used immobilized sulfhydryl oxidase to reduce the thiol content of UHT-heated skim milk and described an improved flavor after enzymatic oxidation to form protein disulfide bonds. Other studies have showed that altering UHT processing parameters, such as indirect vs. direct steam injection systems, cooling rates, and long-term storage conditions have a significant impact on sensory attributes. Most recently, epicatechin, a flavonoid compound, was added to UHT milk prior to heating, and the results revealed partial inhibition of thermally generated cooked aroma.

So for decades, UHT processors have known that UHT processed milks results in a "high cooked flavor," and they’ve done all kinds of experimenting to get rid of the nasty taste and smell (even resorting to adding flavonoid compounds to the milk to try to negate the off-flavor).

According to Lee Dexter, microbiologist and owner of White Egret Farm goat dairy in Austin, Texas, ultra-pasteurization is an extremely harmful process to inflict on the fragile components of milk. Dexter explains that milk proteins are complex, three-dimensional molecules, like tinker toys. They are broken down and digested when special enzymes fit into the parts that stick out. Rapid heat treatments like pasteurization, and especially ultra-pasteurization, actually flatten the molecules so the enzymes cannot do their work. If such proteins pass into the bloodstream (a frequent occurrence in those suffering from "leaky gut," a condition that can be brought on by drinking processed commercial milk), the body perceives them as foreign proteins and mounts an immune response. That means a chronically overstressed immune system and much less energy available for growth and repair.

Now, that’s scary. No wonder more and more people are starting to think of themselves as intolerant to casein (the protein found in milk). Not only do pasteurization and UHT processing kill off the enzymes present in milk needed to digest the casein, the casein itself is altered to the point of being indigestible!

Now consider this: you cannot make yogurt or kefir out of UHT milk, it is simply too dead to hold a culture. If a product will not support microscopic life, it is not likely to support human life.

So now you know why I don’t buy organic milk at the store — even when I run out of raw milk.

Devondale is from Australia not NZ. 

And Devondale is what I go for

I also go for Devondale. I tried some organic brands but they're way too expensive since I go through about two cartons a week.

Devondale for me as well. I use long life a fair bit and can't tell the difference really.