When I was a kid, you didn’t want to be drinking milk that was
over about two days old. Nowadays, I often drink milk that I bought in the
supermarket two weeks earlier. It still tastes fine and doesn’t curdle in hot
drinks. I wondered whether they’d started adding preservatives, so tonight I
asked a dairy farmer of casual acquaintance whether that’s the case.
He told me it isn’t. The reason it lasts longer, he said, is
because it’s homogenised these days instead of being merely pasteurised. Unfortunately,
his description of the homogenisation process was at variance with what I later
read on a couple of websites, so I’ll leave it at that and accept the potential
risk of a little knowledge being a dangerous thing.
(And did you know that cow milk has three times more protein
in it than human milk? Water buffalo milk has even more! Fascinating.)
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