Classifieds Currency exchange Newsletter. Facebook Twitter. Comment Opinion Your views. People Interviews Profiles. Video News Amazing France. My Region. Why do the French buy so much UHT milk, not fresh? Why do French people prefer UHT milk to fresh milk? It was developed in Switzerland in the s. Also, the traditional way to drink coffee in France is black. Similarly, French people do not usually drink glasses of milk.
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Thank you. Makes me wonder. But back to the milk question, I agree that it is what the cows are fed. And you get used to a certain taste of milk after awhile anyways. Thai cows are generally a scrawny lot. That could have something to do with it.
I generally only drink boxed soy milk here in country anyway. Why does foreign milk taste so weird to me? Factual Questions. So what is it that makes American milk so different? Is it possible that you are drinking ultrapasteurized milk in other countries? I think you answered your own question. What cows eat affects the taste of their milk. UHT and reconstituted milk tastes horrible, they taste like coffee creme. All milk handling equipment surfaces should be washed after each use and sanitized just prior to reuse.
This includes washing all milking units, pails, and pipelines on a twice per day basis. Bulk tanks must be washed each time they are emptied. Milk from the bulk tank should be picked up at least every other day. Longer time periods between pickup and partial emptying of a tank causes problems.
Any milk left in a bulk tank for more than three days has the potential of high bacteria counts and off-flavors in fluid milk and manufactured products.
Depending on milk composition, normal acidity test results can vary from 0. Before a hint of acid taste can be detected, this will usually rise to above 0. Milk can safely be used for fluid purposes if acidity does not exceed this and there is no acid taste at the time of pasteurization. Psychrotrophs cause flavors that are often described as stale, lack freshness, fruity, bitter, fermented or putrid. Frequently the titratable acidity may be near normal.
Spoilage of the milk is by bacterial action on the protein rather than on the lactose. Putrid milk will curdle, separate, and may smell rotten if left for a few days. The most common source of the problem is contamination in processing plants following pasteurization.
Psychrotrophs do not generally survive pasteurization unless large numbers of the bacteria are present in the raw milk. Usually the contamination occurs because some part of the pumping, holding, and filling system is not properly cleaned and sanitized. Putrid flavors may originate in raw milk caused by contamination and holding raw milk for three or four days after collection from farms.
Occasionally, retail samples of milk are found with putrid flavors and excellent bacteria counts. This can result when bacteria counts in the millions are present in raw milk at the time of pasteurization. Proper pasteurization and packaging without contamination eliminates most of the psychrotrophs. Although all the bacteria are destroyed, the spoiled flavor remains.
No heating, vacuum treatment or other processing procedure will lessen the flavor. Let's Stay Connected. By entering your email, you consent to receive communications from Penn State Extension. View our privacy policy. Thank you for your submission!
Home Troubleshooting Milk Flavor Problems. Troubleshooting Milk Flavor Problems. Producing a high quality food product begins at the farm level, and prevention is the only way to assure milk is of good quality and flavor.
Introduction Sometimes certain nutrition programs or management practices on the farm can cause off-flavor problems in milk. Classification of Off-flavors Off-flavors commonly found in milk can be classified in three basic categories - the ABC's of off-flavor development.
A bsorbed - feedy, barny, cowy, unclean, weedy, and musty. B acterial - acid, malty, unclean, fruity, and putrid. C hemical - cowy ketosis , rancid, oxidized, sunlight, and medicinal. Rancid Flavor A soapy-bitter taste is identifiable with rancidity. Some farm related causes include: Lack of adequate protein in the diet. Not feeding enough total energy for the level of milk produced.
Milking cows longer than days. Added stress when milking cows more than two times per day. Air leaks in pipeline milkers. Flooding of pipelines and receiver jars. Partial or less than every other day collection of milk from farms. Freezing in the bulk tank. Over agitation in the bulk tank.
Some non-farm related causes include: Holding raw milk in processing plants more than 48 hours after collection. Failure to empty and wash raw milk storage tanks every processing day. Air leaks in pipes. Running pumps in a starved condition. Homogenization prior to pasteurization. Acid Degree Value ADV Rancidity is characterized by the release of free fatty acids because of the action of the lipase enzyme.
Farm Oxidized Flavor Oxidized flavor is also a reaction of milkfat. There are several causes of oxidized flavor on farms or in processing plants. They include: Equipment surfaces improperly cleaned. Minerals in the water supply. Acid water and copper tubing. Use of chlorine sanitizers. Stored forages low in vitamin E. Feeding high levels of vegetable fats, i. They include the following: Wash all surfaces that are exposed to milk after every use.
Any milkfat or protein left in a bulk or storage tank, pipeline, milker unit, or pump oxidizes readily. Check all equipment on the farm, in truck tanks, and receiving rooms to be sure that they are clean. The presence of copper or iron in the water used to wash equipment will cause oxidized flavor. As little as 0.
Unless another water supply is available, treatment is necessary. Water in mining areas may be acidic. When copper tubing is used to transport the water to the milk house, some copper may be removed. It will settle on equipment surfaces and cause oxidation when milk comes into contact.
Copper tubing should not be used for water in the milk house if the farm has acid water.
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