If you happened to grow up in the Midwest around dairy farms — you know, suspenders and straw hats — you may understand what real pasteurized milk tastes like. The milk in grocery stores tastes watered down and flat, but no one notices because in the last 30 years milk has been ultra-pasteurized.
Ultra-pasteurization is when milk or cream is heated to 280 degrees, then cooled immediately. Ultra-pasteurization can create enormous quantities of milk quicker and will keep milk from going bad for a month or more. Many of the raw nutrients are taken out of the milk because of ultra-pasteurization, much to the chagrin of the growing chorus of raw milk advocates.
Use today’s Word of the Day: Why Does Yogurt Taste Sour?