Originally created to get more citizens to drink milk, Binggrae's banana milk has expanded to different flavors, such as strawberry, and other companies have started creating flavored milk as well. Recently, there has been an abundance of banana-flavored milk, and since I'm here in Korea, I've decided to try a few.
After visiting three nearby stores, I found six different banana milk, and conducted the ultimate taste test. Here are the six different milks I've tried in one sitting for more accuracy , sorted by lowest unit price. This huge carton of banana milk was super cute, and wasn't too sweet. Although I liked that it didn't hit you with the artificial wave of banana, it was still pretty weak and tasted almost like plain milk.
This banana milk did have a clean aftertaste, and wasn't too thick. The only white colored banana milk of the bunch, its name translates to "bananas are originally white. Then at some point as I grew up and realized what a hassle it is to get fresh and heavy groceries more than once a week, I just stopped drinking fresh. It still tastes nicer, fresh, but I can't care enough to have the inconvenience of having to get it so frequently, especially now that I've moved out. Fifty days another comment spoke of, I have never seen.
Same with music: I borrowed expensive headphones once for a while, and any music I discovered with that sounded crap on my own earphones. The other way around was fine.
Anecdotically my dad again spends thousands on that stuff and I'm perfectly fine with lesser quality for a much more reasonable price. Your preference might not change but your ability to accept the different taste of UHT may change.
I lived the first 25 years of my life in the UK and drank pasteurised milk almost exclusively and found the taste of UHT to be lesser. I then lived in Poland for two years and drank UHT only.
I am still able to tell the difference between pasteurised and UHT, I just no longer mind. I find that for many things in life where there are similar but not exact variants, one tends to prefer the variant one first tried despite both variants being potentially equivalent. Pasteurised milk vs UHT is one example. Margerine vs butter is another I was raised on margerine and disliked butter for years. Windows vs Linux desktops again, I was raised on the former and initially disliked the latter despite both being generally logically equivalent.
I have since learned to be more accepting of the differences in variants of food and tech. This seems to make life easier for me. I grew up with pasteurized milk. As an adult, I tried unpasteurized milk. The taste is different, was a bit weird at first. After a couple of glasses, I much preferred it over the kind I grew up with it's just so much better , and it's all I drink now. Normal pasteurized milk tastes like low-fat now i.
So I don't think it's quite so simple that everyone always prefers what they grew up with. But you're right that we often need to get used to new kinds of food before we accept it.
Retric on April 3, root parent next [—]. Raw milk has a meaningful risk of death. Unless it's addictive levels of goodness I would avoid it. I was about to give some snarky response, but a quick Google reveals it's actually terrifyingly dangerous and there are good reasons never to drink raw milk. I think the risks are greatly overstated by the dairy lobby. My family drank raw milk from our own cows and goats for the better part of 10 years, and none of us ever got sick as a result.
Of course our animal accommodations and milking practices were much cleaner than what one might find at commercial scale. But that's not a problem inherent in raw milk, but rather the same unsanitary conditions that plague the industry at large. It's important to look for actual statistics, milk is a leading cause of food born illness even with pasteurization.
Abstractly the risk is not that high however food safty is a major issue: the overall annual estimate of the total burden of disease due to contaminated food consumed in the United States is Milk is a funny thing, being a rich medium for bacteria.
Take a pint of fresh-from-the-cow milk and a pint of your typical store-bought pasteurized milk and leave them open on the counter for 2 or 3 days at room temperature. The former will turn into a tart, pleasant smelling mix of curds and whey I'd be willing to taste and possibly consume while the latter will be a smelly, gag-inducing spoiled mess that will almost certainly make you ill. I've witnessed this first-hand. Raw milk is loaded with beneficial bacteria that can be naturally culture itself to various ends, more often then not out-competing environmental bad bacterial.
Pasteurized milk, devoid of most bacteria to start, will most often be overrun by bacteria that will make people ill. I does not surprise me that our "normal" milk is a non-trivial vector of food-borne illness. Retric on April 4, root parent next [—]. While I can understand the assumption Raw milk is far more likely to be associated with food born illness for exactly the reasons you mention. Importantly, people are more likely to die from food that looks good but can kill them than they are to eat food that looks and tastes nasty.
I only use raw milk for making yogurt. As part of the process the milk is heated to near boiling point. And I process the raw milk into yogurt quickly, within a few hours of it leaving the cow to avoid botulism.
Living is fun! While this doesn't necessarily mean it's safe. I've consumed raw milk that we 'grow' on our farm with happy, organically raised cows and haven't had any problems. The crude oil for sterilization faces inspection by an experienced inspector, which involves judging the temperature, flavor, appearance, bacterial count, acidity, and oil-free solids. Next, the somatic cell count of the milk is examined; a smaller somatic cell count means that the cow is in good condition.
A serving of sterilized Seoul Milk is about calories and mg of calcium. Of course, Seoul Dairy Cooperative is constantly working to bring the best milk for its customers, equipped with eight research teams for optimal results. Seoul Milk is known for its freshness; as of recently, this cooperative has begun to voluntarily label the production date of their milk to build transparency with the consumers.
This encourages a shorter time between the day of production and the day it lands in the fridges of customers. The difference in taste is entirely related to the pasteurization method. As mentioned, Korea utilizes Ultra High Temperature processing for their milk, leaving an almost burnt taste in the mouth and eliminating the extra milky taste.
However, the flavor of Korean milk is often more appreciated than western milk. The cows themselves have unique conditions to live in; Sangha Ranch cows are often fed healthy, natural grass and graze on wide, hilly areas.
Milk in Korea tends to come in different flavors as well, including strawberry milk, melon milk, and banana milk. Knowing this information may be vital when differentiating certain beverages from others at the market or a restaurant. Other terms that may be helpful include:. The main difference between slow milk and your average Korean milk is that slow milk is sterilized slowly at 63 degrees for 30 minutes, proudly displayed on their packaging, along with the colors green and brown to reflect the eco-friendly values of the brand.
Sangha Plant does this as opposed to conventional methods of sterilization in order to sustain the nutrition and taste of the raw materials. It has a shelf life of 9 days, which is considered longer than most normal milk. A pack of 12 bottles will cost you about won, or roughly 30 USD. Notify me of new comments via email. Notify me of new posts via email. Love a hermit. About the blog About me. Shopped: Milk in Seoul 23 Oct There is something in the milk here in Korea that makes it taste so much better than what I can get back at home in Canada.
I gave it a shot. Who was I to argue? Share this: Facebook Twitter. Like this: Like Loading
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