Little Speedy (9) would like to know why long-life milk tastes different from normal milk.

The ultra-heat treatment caramelises some of the sugars.

id est Maillard rxn

I think it is an effect of the very high heat used.

http://en.wikipedia.org/wiki/Ultra-high-temperature_processing

That says it can cause chemical reactions changing taste. Think about if you boil milk….that tastes different too.

I thought they used higher temperatures than that, actually. There you go, I learnt something too.

Something I learned the other day: when you boil milk, the caseins and other proteins denature and the water evaporates, which forms the skin on top.

Divine Angel said:

Something I learned the other day: when you boil milk, the caseins and other proteins denature and the water evaporates, which forms the skin on top.

I like that skin.

buffy said:

Divine Angel said:

Something I learned the other day: when you boil milk, the caseins and other proteins denature and the water evaporates, which forms the skin on top.

I like that skin.

Always knew you were a witch.

buffy said:

Divine Angel said:

Something I learned the other day: when you boil milk, the caseins and other proteins denature and the water evaporates, which forms the skin on top.

I like that skin.

furiously takes notes

buffy said:

Divine Angel said:

Something I learned the other day: when you boil milk, the caseins and other proteins denature and the water evaporates, which forms the skin on top.

I like that skin.

Me too.

Little Speedy says he likes the taste of long-life milk. Maybe he is onto something here. Afterall, he does like sushi and Camembert.

Hmmmmm …. maybe not.

OCDC said:

buffy said:

Divine Angel said:

Something I learned the other day: when you boil milk, the caseins and other proteins denature and the water evaporates, which forms the skin on top.

I like that skin.

Always knew you were a witch.

Hag, thank you.

I don’t like long life milk. I’d rather make up powdered milk and wait the 12 or so hours for it to ‘mature’ into real tasting milk.

I didn’t know that powdered milk matured.

I’ve grown accustomed to the face of long-life lactose-free milk. I don’t use enough milk to make buying fresh stuff worthwhile, and mine’s already sweeter anyway. The family notice the extra sweetness but not enough to have their tea black.

Speedy said:

I didn’t know that powdered milk matured.

Yeah, from yuk to yukker.

I’m trying to make up for my dairy aversion by having Milo every day (as well as cereal etc). I don’t think I’ve ever drunk as much fresh milk in my life!

Malted milk powder is 25% lactose! No wonder it’s so yum.

How the hell do you kick 3-16 in a game of footy?

sibeen said:

How the hell do you kick 3-16 in a game of footy?

…and that should have been in chat, unless LLM causes you to kick inaccurately.

UHT milk yummy, and if you heat it (again) to near boil and put it on cornflakes it even more yummy

Speedy said:

I didn’t know that powdered milk matured.

It tastes better when it has sat for a few hours at least. Almost like real milk then.

sibeen said:

How the hell do you kick 3-16 in a game of footy?

The property steward accidentally wrote an “R” on their left boots and an “L” on the rights.

But never really like real milk. I make up half and half full cream liquid milk and skim milk powder milk. When I sometimes drink full cream it is very luxurious. But my half and half mix is quite acceptable.