France doesn't lack fresh milk, but UHT (Ultra-High Temperature) shelf-stable milk dominates due to convenience, long storage life without refrigeration, historical lack of daily delivery, and suitability for cooking, though some lait frais (fresh milk) is available in refrigerated sections for those preferring it. UHT milk's long life and ability to be stored at room temperature made it popular, especially with small fridges and in warmer climates, fitting into modern life and infrequent shopping trips.
If you really don't like it, do not worry too much as there is some fresh milk in the refrigerator that you can normally find next to the butter. The main types of milk are demi-écrémé (typically sold with a blue lid) which is the equivalent of semi-skimmed and entier (typically with a red lid) meaning whole milk.
🥛🍳 In many European countries, including France, milk stays fresh at room temperature thanks to a process called ultra-high temperature (UHT) pasteurization. This method heats the milk to a very high temperature, killing off bacteria and allowing it to be safely stored unrefrigerated for up to six months.
French grazing practices, especially in pasture-rich regions, and diets with fresh grass or silage produce milk with higher levels of short-chain fatty acids and carotenoids (yellower fat) that contribute to a richer, slightly buttery flavor.
Cow's milk in France today represents: 44,242 farms delivering milk An average of 72 cows per farm. 23 billion litres collected and processed at 740 sites. An average price paid to the farm of €0.461/litre.
Unlike some countries where milk is heavily processed or homogenized, French milk generally undergoes minimal processing, preserving its natural flavors and properties. In France, pasteurized milk is lightly heated to kill harmful bacteria while preserving flavor and nutrients.
Gen Z isn't drinking as much milk due to health concerns (lactose intolerance, acne), ethical/environmental worries about dairy farming, the influence of social media promoting alternatives, increased awareness of dairy's downsides, and a desire for healthier, more personalized options like plant-based milks, though they still enjoy other dairy products like cheese and yogurt. They question traditional health advice and are swayed by peer culture and eco-consciousness, leading them toward alternatives for taste, values, and lifestyle fit.
Milk has been heavily pasteurized in France for decades (perhaps no surprise, as it was French microbiologist Louis Pasteur who patented the process in 1865).
In France, eggs are often not refrigerated due to differences in farming and processing methods. European countries, including France, vaccinate hens against salmonella, reducing the need for refrigeration. Additionally, eggs have a protective layer in Europe that helps maintain freshness at room temperature 😊
Raw milk is lait cru in France.
French parents introduce a wide variety of flavors early on, often starting solids with puréed vegetables rather than cereals. Babies are encouraged to taste different foods, including mild herbs and spices, to develop their palates.
The fact that it keeps without refrigeration is also practical in a warmer climate and it reduces distribution costs and waste. UHT milk in France is marked as keeping for three months unopened, although it is actually usable for six to nine months.
Revered for its naturally high butterfat content, Jersey milk stands apart from standard cow's milk in both taste and texture, offering a deeper flavor, greater nutritional value, and a natural golden hue.
The reason for this is due to milk pasteurization methods. “Milk is pasteurized through a process called ultra high temperature (UHT) in Europe, which kills the bacteria and can lead to a longer shelf life product without refrigeration,” explains Natalie Alibrandi, a UK-based food scientist and CEO of Nali Consulting.
Milk Capital of the World The city of Anand in Gujarat, India, is known as the Milk Capital of the World. This city became famous because it is the birthplace of Amul, India's largest and most successful dairy cooperative. The work done in Anand helped transform India into the world's biggest milk-producing country.
Saturated Fat and Heart Disease
Milk and other dairy products are the top sources of artery-clogging saturated fat in the American diet. Milk products also contain cholesterol. Diets high in fat, saturated fat, and cholesterol increase the risk of heart disease, which remains America's top killer.
Dr. Gundry recommends non-dairy alternatives like unsweetened coconut milk or hemp milk, and for dairy, A2 milk from goats, sheep, or specific cows (like Guernsey) that lack the A1 casein protein, all to avoid lectins and support gut health, viewing almond milk as a less ideal C-tier option and strongly cautioning against oat milk, per his {platform and {video content https://www.youtube.com/shorts/QAVMEzqc3yI}}.
Whole milk from a cow has more cholesterol inside than skimmed milk or lactose-free milk. Goat milk is also high in cholesterol. It's worth trying coconut, almond, soy, or rice milk for a lower-cholesterol alternative.
Boys are more likely to drink milk than girls, who in turn are more likely to drink a juice (Park & Bae, 1999). However, relatively little is known about the effect of gender differences on beverage consumption patterns in elementary school children.
In fact, many people claim that their health only improved after they cut milk from their lives. And it's not just an improvement in digestion that people have noticed; many say that their acne, sinus allergies, chronic fatigue, brain fog, and general inflammation were vastly improved after saying “no” to milk.
Gen Z And The Sober Curious Movement
One study found that 34% of people in the Gen Z age group are making an effort to drink less, while 45% say they've never had an alcoholic drink in their lives. In contrast, only 36% of the millennial generation admit to never experimenting with alcohol.