Hello everyone
Maybe you're like me and have only recently noticed that the classic tetrapack milk(https://www.codecheck.info/img/60033/1) has different small print.
"Pasteurized and homogenized" has become "standardized".
Tetra-Pak defines this as follows: during standardization, fat, protein, non-fat dry matter and all solids that were previously separated from the product are added back to the product in exactly "standardized" quantities. In other words, the milk obtained is taken apart and reassembled in the desired proportions. The milk is "man-made", so to speak.
There are countless types of milk for countless customer requirements, so why has Migros changed the way this milk is produced? Many yoghurts are now also "standardized". How many nutrients and vitamins are lost in this process?
Since I have noticed this change, I no longer buy this milk. I would love to point out to all the unsuspecting buyers what they are about to buy.
Why are we being taken for a ride?
All replies (4)
Guest
A milk from another store is labelled "Standardized whole milk" and the small print only says "homogenized". But why should something be lost that wouldn't otherwise be lost through heating? Otherwise you would have to consume raw milk. Are there any investigations or studies on this topic? In the past, cows were still milked by hand, so they were also "man-made". Perhaps you can buy the milk directly from the farmer or from Demeter, where the cow may have been energized by a cow horn buried (by human hands) and filled with shit. Please let us know if you have found the "good old milk" somewhere.
Guest
@MMMotzer I had to smile at your post, because to be honest, when I read the title "The good old milk :( ", it brought back memories from my youth, when we used to go to a small milk hut to get the milk. On one side were the farmers who poured the milk into the large milk churn that hung directly under the scales - and on the other side were the consumers with their 4 liter milk churns waiting in single file for the milk that had just been delivered...
The "big people" always looked somehow suspiciously at the order of the deliverers (farmers) - we children had little to worry about, because in such situations we were "simply overtaken" in the line.
In this situation, however, we also memorized the order of the farmers in the summer so that we would be prepared for our mother's question the next day when the "milk had boiled again" and we had to give information.
The consequence was that mother went back to the milk hut in person for a few days and I saw that the neighbor's child was no different... ;-)
HelloLo0_0ora, thank you for your contribution. This milk is a regional product. Can you please tell us which Migros cooperative you bought it from? Kind regards, Luisa
Guest
@Lo0_0ra
The process has not been changed, only the name has been simplified because pasteurized and homogenized milk is standard - whether organic or conventional. Exceptions are raw milk, which is completely untreated, or UHT milk, which is heated to ultra-high temperatures in addition to the standard process.
The separation of the milk components - cream (milk fat) and skimmed milk (sugar, water, proteins) - is completely normal. You probably know the definitions; whole milk has 3.5% fat, milk drink has approx. 2.5-2.7%, etc.?
Naturally, every cow produces different milk with different nutritional values - which is why the raw milk is first separated in order to add exactly 3.5% cream to the skimmed milk.