Importantly, people are more likely to die from food that looks good but can kill them than they are to eat food that looks and tastes nasty. I only use raw milk for making yogurt. As part of the process the milk is heated to near boiling point. And I process the raw milk into yogurt quickly, within a few hours of it leaving the cow to avoid botulism. Living is fun! While this doesn't necessarily mean it's safe.
I've consumed raw milk that we 'grow' on our farm with happy, organically raised cows and haven't had any problems. I'm sure it does, but every farmer I've ever met drank raw milk, so I'm not convinced it's so terribly unsafe.
For the record, I don't live in the US, and here they don't pump cattle full of antibacterials. I buy my raw milk at the grocery store, it's legal and vetted by the health authorities. Also, yes, it is addictive levels of goodness. That's why restaurants have to call it "pasta ai quattro formaggi" because if they call it mac-and-cheese it's not going to taste what Mom or Dad used to make. The huge advantage of UHT milk in sealed packages is that it can be distributed effectively in a developing nation environment without a reliable logistics "cold chain" or electrical grid.
Example: Boxes of UHT milk sold at nearly every small grocery store in Pakistan where refrigeration is either impossible for the shop owner due to economics, or the electrical grid is not reliable enough to support a refrigerated product section. MichaelRenor on April 3, parent next [—]. In a weird twist developing nations actually end up having much better access to fresh milk whether cows or goat etc.
Developing nations encompass a lot of nations and not everyone is a subsistence farmer there. Also not everyone drinks milk at all. Lactose intolerance is widespread where people didn't traditionally raise cattle.
Not really correct. Lack of refrigeration prevents that and not many got cows in their - sqft flat. I wonder what the history is here. Neither the article nor Wikipedia really get into why the differences by country. Certainly, if one were to go by national prejudices, one would assume the US would be big on UHT when in fact it's relatively hard to find and countries that we would assume would be into the less aggressively processed food aren't.
Maybe habits developed when refrigeration was less universal? I agree with your general observations. I tend to keep some UHT packs at home as backup as well as hotel-type half-and-half portions. But I would never use them on a day-to-day basis especially to drink straight.
Given that UHT has a huge advantage in areas without access to electricity or refrigeration, I wonder if it took a foothold in Europe as it was being rebuilt after the wars in the twentieth century? That would be my theory as well although I'm not sure it totally squares with the huge variations by country. Southern Europe but even then there are outliers like Greece. UHT wasn't really a thing until the 70s. From the early 60s, Europe was booming and the war no longer had an influence on peoples' living standards at least in the west.
However, the huge convenience of not producing a smelly mess within days after purchase of UHT milk makes me still buy UHT if I don't know that I'm going to be certain to use the milk within one or two days. Shivetya on April 3, parent next [—].
I do not understand, under refrigeration it should last quite a bit longer than a few days. I wonder what the differences world wide with regards to pasteurization and additives to such are. Redoubts on April 3, root parent next [—]. This is easily brand specific too. Where as the store brand at Safeway is impressing me with its longevity. But maybe it's also due to what kind of pasteurisation is used there are apparently several , and whatever is used here in Japan for the milk sold refrigerated makes it almost tasteless to me.
No supermarket around where I am even sells UHT milk they call it long conservation , but I can fortunately find some online. Japanese milk is almost exclusively UHT. Heat treatment at degrees for 2 seconds is the norm. You can get milk which is just pasteurised. Personally I find the regular milk in Japan unpleasant enough that I basically stopped drinking milk after moving here.
Same in South Korea. Almost all milk is treated at degrees for 2 seconds. There's one brand named after Louis Pasteur that treats their milk at 63 degrees for half an hour.
It's more expensive and not widely available, but it tastes so much better. The funny thing is that most of the UHT milk here is still only rated for a shelf life of 10 days. You have to pay extra for some sort of super-UHT variant that comes in smaller, thicker cartons if you want to keep it for a few months. Perhaps the rules were set when refrigerated distribution wasn't as widespread as it is now. Or maybe the major brands just prefer to use cheap, non-sterile containers. Either way, we're stuck with disgusting UHT milk that doesn't even last long, negating its only raison d'etre.
The method is however different from the one used for UHT in France, which is why they can't be kept more than 10 days. However, it's possible to find "long life" milk that can be preserved at room temperature for a couple months, that is also UHT, but also tastes much better to me. I find the Japanese milk to be rather sturdy, I often keep it for a month or so though I only use it for tea so a little change in flavor probably goes unnoticed.
Wow, to each their own. It seems richer to me. On the other hand I think I might have become lactose intolerant recently. Trying to stop drinking milk to see if it helps certain issues.
Cold UHT is slightly better, but still, coming from Italy, fresh milk is a whole another level of taste, especially if you plan to dip biscuits. Anyway, if one comes from a country where milk is blander than what we're used, the difference in taste is lesser - i.
That said if I had to transform milk so it lasted months, I'd be doing cheese. An array of enzymes also fall apart, although not, crucially, an enzyme called plasmin, unless the milk is pre-treated to eliminate it.
A variety of sulphur compounds are created, giving the newly treated milk an eggy stench that almost entirely dissipates after about a week. If plasmin stays active, it will go around slicing up various proteins, releasing them from whatever they were doing before and allowing them to form attachments to each other.
This seems to be what generates the gel-like agglomerations. The Maillard Reaction is likely behind the fact that UHT milk is noticeably sweeter than its pasteurised cousin. UHT milk is also usually whiter than pasteurised, in fact, Deeth notes. This seems to stem from the way that the unfurled whey proteins and other substances reflect the light.
And the sulphur molecules do give it a certain cooked tang to many palates. Cheeses like these are impossible to make with the heat-treated milk Credit: iStock. While not everyone loves the flavour, UHT milk has more or less conquered the milk market in many places in the world.
For instance, it is omnipresent in China, where the appetite for milk has been growing by leaps and bounds. One downside, however, to this long-lived beverage: it is impossible, pretty much, to make cheese from the stuff.
Cheese is a two-step process , with proteins being sliced up by rennet enzymes and then agglomerating to make the curd. Not that Deeth hasn't tried. He and a post-doc have tested all sorts of conditions, to little success.
This consistent heat lightly cooks the milk and draws out the moisture, creating a thicker creamier texture. Sweetened condensed milk follows the same reduction process, but adds a significant amount of sugar to the milk for a sweeter, more viscous final result. Follow these general tips:. Evaporated milk gives this garlicky white sauce its richness. Essentially, milk powder is just milk that has been dehydrated to the point where only the milk solids remain. These milk solids are then powdered and packaged.
With the addition of water, the milk powder rehydrates into normal milk that you can use just as you would the standard stuff.
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