UHT Milk: Denaturization of Proteins?

[Andrew G]

Currently, I am living in Istanbul, Turkey and the only form of low-fat milk I can get is the UHT (ultra-high temperature processing) kind which is stored on shelves and not refrigerated until after opening.

I was reading an article in a magazine about how the process damages some of the nutrients (proteins in particular) and was wondering if there was any validity to this and (more importantly) if it matters that much.