UHT processed and homogenized at plant stamped on top. Even though the FDA concluded that rBST is safe and that there is no difference between the milk obtained from cows treated with rBST and those that are untreated, we are happy to offer this option in response to your feedback and requests).
Lactaid shelf stable milk free#
rBST free (To satisfy our consumers, our farmers pledge not to use artificial growth hormones. So everyone can enjoy all the goodness of real milk without the consequences. Lactaid milk is 100% real farm-fresh milk without that tough-on-your-stomach lactose. Lactaid brand simply adds a natural enzyme to real milk to make it easier to digest. Why? It's the lactose, an annoying type of sugar in milk that many people find hard to digest. Did you know? Milk messes with a lot of people's stomachs. And best of all, it's made with lactose free milk and cream, so it is naturally easy to digest. No discomfort! Enjoy ice cream again! Lactaid ice cream is delicious, rich and creamy, because it's made with only the finest ingredients. It was tough at the beginning, but hey, the human race is wonderfully adaptable, and I don't notice it any more.Enjoy milk again! UHT processed. “I gave up buying fresh milk,” she wrote on the blog “Rue Rude.” “I've since got used to the taste of UHT on cornflakes and in my tea. Sarah Hague, an American who moved to France, did. consumers are not used to that.” But if we can get used to drinking trendy beverages like coconut water, which tastes like soap, and kefir, which tastes like vinegar, we could probably adjust. “They’re described as a caramel or cooked flavor. “The higher temperatures can lead to some slightly different tastes in the milk,” said Cary Frye, a food scientist at the International Dairy Foods Association. The flavor is still up for debate, though. And there’s an argument for convenience running out of milk could mean going to the cabinet for another carton, not running to the supermarket or drinking your coffee black. It contains less folate-a B vitamin important for fertility-but is basically identical in calories and calcium content. Its nutritional profile is not so different from pasteurized milk. “How long would you queue in a fetid waiting room for a pint of UHT milk?” asks a story titled “Only the truly hungry get their food like this.” Another letter to the editor compared the taste of UHT to “scorched cardboard.” Elsewhere in The Times, UHT milk is used as a marker of poverty and desperation. “Wasn’t UHT milk invented by an association of hotels and boarding houses to make sure nobody used the tea-maker?” asked one commenter. Readers of The Times weren’t enthused about DEFRA’s proposal. In 2007, the U.K.’s Department for Environment, Food and Rural Affairs (DEFRA) announced a goal that 90 percent of milk sold in 2020 should not require refrigeration. By lessening the need for refrigeration in supermarkets and convenience stores, UHT could reduce global warming. Why would someone who can get fresh milk want to buy a shelf-stable product?” That’s what Americans have been brought up on. “Americans are used to getting fresh milk from a cow and consuming it within a week,” said Krupke.
Americans' association between freshness and refrigeration is so ingrained that, according to the New York Times, some soy-milk companies pay supermarkets extra to have their shelf-stable product sold in the refrigerated section. Americans who-unlike many Europeans-have traditionally had home refrigerators with plenty of space, just couldn’t get used to the idea of buying milk off a shelf whether you’re looking for Lactaid or low-fat, you find it in the refrigerated aisles.
Lactaid shelf stable milk cracked#
in 1993, but never quite cracked the American market. Parmalat-the biggest distributor of UHT milk in Europe- introduced their product to the U.S. “I thought it odd that all the milk for sale in the grocery stores was sold unrefrigerated”-even though Belgium is “full of dairy cows.” “The French appreciate fresh vegetables, bread etc., but apparently not milk? How can that be?” asked one commenter on the travel site Eupedia. “There's something that has confused and bothered me ever since I got here,” confessed a blogger who’d moved to Belgium. There’s a growing market for UHT in Asia Bruce Krupke, Executive Vice President at Northeast Dairy Foods Association, estimated that 70 percent of the milk sold in China is UHT.Īmerican visitors to European or South American countries are often dismayed at the difficulty of finding fresh milk. Its popularity varies widely across Europe it accounts for just one percent of milk sales in Greece, 2.4 percent in Finland, and 8.4 percent in Britain. According to The Times of London, in 2007, UHT milk accounted for 96.7 percent of total milk consumption in Belgium, 95.5 percent of the milk drunk in France, and 95.7 percent of the milk consumed in Spain.
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