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Raw Milk, what am I missing?
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ccjersey
Posted 12/21/2024 11:12 (#11019959 - in reply to #11019925)
Subject: RE: Raw Milk, what am I missing?


Faunsdale, AL
Hilltop Husker - 12/21/2024 10:54

I'd wager your wife is buying ultra pasteurized organic milk. That has a lifespan of a month or more. It isn't the organic verse conventional milk its the pasteurized vs ultra pasteurized.


True that. We need a picture of the organic milk label!

That being said, anyone that can make ultrapasteurized milk taste good has a superior product and deserves the market share. It’s the holy grail of milk processing! Extended shelf life with good taste isn’t easy. If you can ever get folks to buy it and get them used to it, they’ll become very loyal to the brand.

I had an old professor that taught dairy processing in the 1960’s, 70’s and early 80’s. In the first part of that time he supervised a processing plant on campus that processed milk from the college’s own dairy for the dining halls on campus. He always told stories about alumni that said they never had milk as good as the milk in the dining halls. As he said, the thing that made it so special (different) was they pasteurized to a higher temperature than required and the milk had a “special” cooked taste!

This guy had done enough dairy product tasting as a professional to know what he was talking about. He also said he was very successful in recreating the taste people remembered from drinking milk from their own cow back in the day. He claimed that a little dried manure mixed in almost always brought out the “exact” taste folks remembered!

Edited by ccjersey 12/21/2024 11:14
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