The first shelf stable ultra pasteurized milk we ran across was probably 35 years ago when we traveled Mexico regularly. It was about the only kind of milk you could find down there because of it being shelf stable and no need for refrigeration till the box is opened. Has a bit of a different taste but wife liked it for cooking.

We use quite a lot of heavy cream now and it is all ultra pasteurized as far as I know. Wife uses it in cooking a lot and also have a whipped cream thingy that you put a CO2 cartridge in and it makes instant foam. Tops our low carb deserts with fresh whipped cream.