UHT milkUltra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food by heating it above 135 °C (275 °F) – the temperature required to kill bacterial endospores – for 2 to 5 seconds.https://en.wikipedia.org › Ultra-high-temperature_processing
Most French milk is pasteurised and therefore has a much longer shelf life than many of us Anglo-Saxons are used to. Whilst the taste can be different it can just be a question of getting used to as it. You will find that it is very handy to have around the house.
The different taste probably comes from the way milk is processed (pasteurized and homogenized) in the different countries, the amount of fat we are accustomed to and that is added or taken away for full fat or skimmed milk. This is different in most countries.
For the most part however it seems to be down to preference and tradition. France after all isn't the only country on the continent to choose long-life milk over fresh. Belgium and Spain favour UHT overwhelmingly whereas in Greece and Finland it accounts for just one and two percent of milk sales respectively.
Most whole milk in Australia is homogenised because the majority of consumers prefer the milkfat to be distributed throughout the milk. Homogenisation is a process where the fat globules are physically reduced in size, so they remain suspended throughout the milk.
The popular plant-based milk will be supplied by cult favourite Aussie brand MILKLAB. While many Australian residents have rejoiced at the news of oat milk beverages, some have also criticised the chain for adding a surcharge for the vegan option. McDonald's has just added a new non-dairy milk to its McCafé menus.
Cow's milk is the best option for most people, as it is an important source of protein and calcium. Those trying to lose weight should switch to reduced-fat or skim milk. People who are lactose intolerant should choose lactose-free milk.
An intriguing little detail in all this frothy commerce is that many people in China, like much of Asia, are lactose intolerant. Human children produce an enzyme that allows them to digest milk, but in much of the world, its levels taper off as they grow up.
Today, in France, there is no law prohibiting breastfeeding in public. Regardless of the place, time, dress or even the age of the child, you are entitled to feed your child as you see fit.
New Zealand's grass-fed cows produce some of the world's best quality milk. The quality of the milk cows produce is directly related to their diet and environment. So it's no wonder that New Zealand's pasture-fed cows, feasting on our lush green grass, produce some of the best milk in the world.
The island of Ireland has some of the best dairy producers in the world. This is down to the amazing grass-fed system used by farmers all over our land. A temperate climate and lots of rain guarantee a healthy growth of grass throughout the spring, summer and early autumn seasons.
While American milk is pasteurized too – to keep for a few weeks – in France, it's “ultra-high temperature” (UHT) pasteurized, heated to 275 degrees as opposed to the 60 to 100 to which American milk is. The resulting shelf-stable milk, which makes up 95.5 percent of all milk consumed in France, has a (frightening?)
The bottles or cartons are color coded -- red for whole milk, blue for 2% skimmed, green for non fat.
Lactose intolerance in adulthood is most prevalent in people of East Asian descent, with 70 to 100 percent of people affected in these communities. Lactose intolerance is also very common in people of West African, Arab, Jewish, Greek, and Italian descent.
Estimates for lactose intolerance vary by ethnicity. African American and Asian ethnicities see a 75% - 95% lactose intolerance rate, while northern Europeans have a lower rate at 18% - 26% lactose intolerance. For some people, drinking milk with their morning cereal is all the dairy they need for the day.
It is estimated that around 4% of the Australian population is lactose intolerant, with the condition more prevalent in women than in men by a factor of three to one.
Pig milk is generally considered unappealing for human consumption. Compared to more conventional animals such as dairy cattle or goats, a main issue is their omnivorous diet. Also, the flavor of pig milk has been described as "gamy", more so than goat's milk. The milk is also considered more watery than cow's milk.
Is the consumption of cow's milk essential for proper health? The bottom line is no, dairy products are not a nutritional requirement for humans. We can get all of the nutrients for optimal health from a high-quality diet that limits or contains no dairy.
Conclusion. In order for athletes to maximize their ability to train and compete, dairy must be done away with completely. Dairy consumption increases the risk of fractures, addiction, and decreased oxygen absorption.
We get 82% of our dairy products from true blue, Australian dairy farms (we only source from overseas when we can't find the products).
Soya milk. An excellent source of quality vegetable protein, soya milk was originally a byproduct of making tofu. Many are further fortified with added vitamins and minerals, and nutritionally it is probably the closest to cow's milk, with a similar clean flavour.
Take Away Messages About Dairy Products in Australia
In Australia, the standards are high, and the milk is safe. Milk and other dairy products are nutritious food sources. Australian milk does not contain artificial hormones, antibiotics, blood and pus.