I thought the following is worth sharing. ============== Ive heard some of my friends complain about the taste of milk in Korea, so I thought I would make a post for anyone else who wants proper-tasting milk. The main reason milk here tastes different is the Pasteurization method. North America uses the HTST method (high temperature, short time), while Korea has, for the most part, used the UHT method (ultra high temperature). HTST kills spoilage microorganisms, and consists of heating the milk to 74°C for 10-20 seconds. With correct cooling, and chilled distribution, it has a shelf life of 1-2 weeks. UHT kills microorganisms AND spores in milk, giving it a shelf life of 6-9 months (until opened) without refrigeration or preservatives. UHT consists of heating the milk to 138° C for 2-3 seconds. For regular style HTST milk, you have two choices: 상하목장(Sangha Farms) or 파스퇴르 (Pasteur). Pasteur has a more typical taste, while Sangha Farms uses Batch Pasteurization which consists of an even lower temperature of 63° C for 30 minutes as well as a micro-filter process that I believe gives it a tinny taste. If you can read Hangul, youll also be able to choose the fat content, but beware: there are no industry standards of what is considered low-fat, so heres the skinny: Pasteur (파스퇴르) brand: 후레쉬 (Fresh): 2% (blue) 저지방 (low fat): 1% (green) 무지방 (no fat): 0% (pink) Sangha Farms (상하목장): Standard (no specification): Whole milk (blue) 저지방 (low fat): 2% (green) 지방 = fat 저 = low 무 = none 저지방 = low fat 무지방 = no fat By Joe Zellers https://facebook/jdzellers (Asked the guy for the permission to share this info and he said yes as long as his name is on it.)
Posted on: Mon, 26 May 2014 06:01:50 +0000
Trending Topics
Recently Viewed Topics
© 2015