Anchor Milk, lightproof containers, and consumer - can you notice the taste difference?

Forums › Off topic › Anchor Milk, lightproof containers, and consumer - can you notice the taste difference?

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#1845190 11-Aug-2017 13:57

surfisup1000:

Geektastic:

I drank milk delivered daily in glass bottles more or less until I moved here.

It never went off except when left on the doorstep for too long because I was away and forgot to cancel the milkman.

Whilst I doubt light does milk much good (it certainly turns butter rancid quickly) over long exposure times, I would think most people drink it fast enough that it isn't likely to be an issue.

I don't like 'off milk', I sometimes wonder if I have some extra sense of taste as some people don't seem to mind it.

I can taste when cafe's use off milk in their coffee. Our 'Z' station uses the transparent milk bottles and their coffees are disgusting. I never buy from there.

All coffee North of Wellington is disgusting

now where can I hide?

Coil

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#1845193 11-Aug-2017 13:59

MikeB4:

surfisup1000:

Geektastic:

I drank milk delivered daily in glass bottles more or less until I moved here.

It never went off except when left on the doorstep for too long because I was away and forgot to cancel the milkman.

Whilst I doubt light does milk much good (it certainly turns butter rancid quickly) over long exposure times, I would think most people drink it fast enough that it isn't likely to be an issue.

I don't like 'off milk', I sometimes wonder if I have some extra sense of taste as some people don't seem to mind it.

I can taste when cafe's use off milk in their coffee. Our 'Z' station uses the transparent milk bottles and their coffees are disgusting. I never buy from there.

All coffee North of Wellington is disgusting

now where can I hide?

Clearly you haven't come around to my house in the lovely North Auckland suburb of Devonport and sampled one of my Chai Soy Decaf Latte's with one raw sugar and cinnamon on top.

MikeB4

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#1845198 11-Aug-2017 14:03

Coil:

MikeB4:

surfisup1000:

Geektastic:

I drank milk delivered daily in glass bottles more or less until I moved here.

It never went off except when left on the doorstep for too long because I was away and forgot to cancel the milkman.

Whilst I doubt light does milk much good (it certainly turns butter rancid quickly) over long exposure times, I would think most people drink it fast enough that it isn't likely to be an issue.

I don't like 'off milk', I sometimes wonder if I have some extra sense of taste as some people don't seem to mind it.

I can taste when cafe's use off milk in their coffee. Our 'Z' station uses the transparent milk bottles and their coffees are disgusting. I never buy from there.

All coffee North of Wellington is disgusting

now where can I hide?

Clearly you haven't come around to my house in the lovely North Auckland suburb of Devonport and sampled one of my Chai Soy Decaf Latte's with one raw sugar and cinnamon on top.

We maybe living there soon, in Devonport that is

Batman

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#1845199 11-Aug-2017 14:04

Can one call that stuff milk?

kryptonjohn

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#1845206 11-Aug-2017 14:13

surfisup1000:

gehenna:

i can't notice the difference between top shelf supermarket milk and service station generic brand milk.... because it all comes from the same cows!!!!!!

Have you never tasted milk that has 'gone off'?

Milk that has gone off comes from the same cows but tastes different. How can you explain that?

If there are lumps plopping out of the bottle then I consider it 'off' !

Fred99

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#1845207 11-Aug-2017 14:16

surfisup1000:

Geektastic:

I drank milk delivered daily in glass bottles more or less until I moved here.

It never went off except when left on the doorstep for too long because I was away and forgot to cancel the milkman.

Whilst I doubt light does milk much good (it certainly turns butter rancid quickly) over long exposure times, I would think most people drink it fast enough that it isn't likely to be an issue.

I don't like 'off milk', I sometimes wonder if I have some extra sense of taste as some people don't seem to mind it.

I can taste when cafe's use off milk in their coffee. Our 'Z' station uses the transparent milk bottles and their coffees are disgusting. I never buy from there.

I wonder too. The ability to detect the off-smell in urine as "unpleasant" after eating asparagus is genetic. The compounds attributed to causing that stink are organosulfurs, in fact one of them I mentioned above (dimethyl sulfide) is a metabolite of asparagusic acid - and it's also found in milk oxidised by light.

There's a certain commonality in the "note" of the odour between them IMO.

Another one is fresh coriander (clilantro). One of my friends finds it so extremely repugnant - he can't eat food when it's added. We use it regularly - so have to watch out if he's coming to dinner.. He's a Dr by trade, so very happy when I found information on Wikipedia referencing a paper suggesting that intolerance to coriander smell/taste may be genetic and relatively common. It's restored his faith somewhat in using Wikipedia as a medical reference.

old3eyes

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#1845210 11-Aug-2017 14:18

Biggest con job around. About a month after these containers came out I was at a supermarket getting some milk when a mother and daughter came along. Mother grabbed the new milk containers and daughter said "mummy , why did you buy the more expensive milk for?" Mother said to daughter "It's been scientifically proven that these light proof containers are better for the milk" Boy was she sucked in by Fontera's advertizing.

I always buy the cheaper milk but still see lots of people pickup the so called light proof bottles. They must like spending another $1 plus per 2 liters. I noticed the last time I was in Ozz about a year ago that all their milk was in clear or translucent containers.

Regards,

Old3eyes

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mattwnz

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#1845212 11-Aug-2017 14:21

kryptonjohn:
Pumpedd:

gehenna:

i can't notice the difference between top shelf supermarket milk and service station generic brand milk.... because it all comes from the same cows!!!!!!

Originally milk comes from the same source, but the amount of processing varies on what you buy. I believe the cheaper supermarket brands have a much higher content of permeate added.

I don't think that applies to the various store brands that are supplied by Fonterra, but believe that you are correct about other independant brands.

Personally I'm OK with them evening out the consistency with permeate. They take it out of some milk and put it in other milk. No big deal and better than getting weird milk when the cows are having an off day.

Permeate isn't milk though, I believe it is a byproduct of processed milk products. Eg if you put runny homemade yogurt in a fine cloth to sieve it to make the yogurt more solid,, the yellow liquid that comes out I believe is permeate, which you then normally throw out. People supposedly want a standardised taste all the year round, so that is why it is added in.

mattwnz

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#1845213 11-Aug-2017 14:22

kryptonjohn:
surfisup1000:

gehenna:

i can't notice the difference between top shelf supermarket milk and service station generic brand milk.... because it all comes from the same cows!!!!!!

Have you never tasted milk that has 'gone off'?

Milk that has gone off comes from the same cows but tastes different. How can you explain that?

If there are lumps plopping out of the bottle then I consider it 'off' !

Can't it still be used for things like macaroni cheese?

Fred99

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#1845217 11-Aug-2017 14:25

MikeB4:

All coffee North of Wellington is disgusting

now where can I hide?

Not in Sydney. Was there a couple of weeks ago, and the only decent coffee I had was at a friend's place - she'd just bought a nice new shiney Italian espresso machine, and I set it up for her and gave some basic lessons until we got it right.

Melbourne was okay. Maybe it's just a general "further North you go - the worse the coffee" kind of thing going on.

Pumpedd

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#1845220 11-Aug-2017 14:26

""Permeate is relatively clear liquid unlike milk," says Professor Steve Flint, Massey University Professor of Food Safety and Microbiology.

Permeate is mostly water, plus lactose, calcium and other minerals.

As permeate is a milk by-product it can be added to other whole milk without any legal requirement to disclose the process to consumers.

"You can't add water to milk, but you can add milk components back in so that's when permeate is quite useful to dilute it back to the requirement you want for your product," says Dr Flint.

The result is milk that is much lower in fat and protein than the cow produced, which makes it cheaper to manufacture and lets the maker sell those valuable parts elsewhere, for more than they can charge for fresh milk."

The more permeate added the more diluted the milk is eg in cheap supermarket brands.

Fred99

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#1845221 11-Aug-2017 14:28

mattwnz:

Can't it still be used for things like macaroni cheese?

Can't answer that positively.

Should it still be used for things like macaroni cheese?

My answer to that is "no bloody way".

cadman

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#1845224 11-Aug-2017 14:31

mattwnz:
Permeate isn't milk though, I believe it is a byproduct of processed milk products. Eg if you put runny homemade yogurt in a fine cloth to sieve it to make the yogurt more solid,, the yellow liquid that comes out I believe is permeate, which you then normally throw out. People supposedly want a standardised taste all the year round, so that is why it is added in.

Permeate isn't a by-product - it's simply part of the milk in the first place that is separated with ultrafiltration. Your analogy is false - in NZ we use milk permeate to standardise milk - not permeate from milk products. You only discard the filtered homemade yogurt permeate because you are just making yogurt not because there's anything actually wrong with it.

dafman

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#1845230 11-Aug-2017 14:42

Once we start charging dairy farmers a fair price for their water use and environmental damage, the milk will taste a way better. IMHO.

kiwicam

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#1845237 11-Aug-2017 14:50

cadman:

mattwnz:
Permeate isn't milk though, I believe it is a byproduct of processed milk products. Eg if you put runny homemade yogurt in a fine cloth to sieve it to make the yogurt more solid,, the yellow liquid that comes out I believe is permeate, which you then normally throw out. People supposedly want a standardised taste all the year round, so that is why it is added in.

Permeate isn't a by-product - it's simply part of the milk in the first place that is separated with ultrafiltration. Your analogy is false - in NZ we use milk permeate to standardise milk - not permeate from milk products. You only discard the filtered homemade yogurt permeate because you are just making yogurt not because there's anything actually wrong with it.

We only did this debate a month ago: https://www.geekzone.co.nz/forums.asp?forumid=48&topicid=215579.

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