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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 pa
by webignition 10y ago
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.
At first I disliked the taste of UHT but over time I grew accustomed to it.
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.
- throwaway7767 10y ago> 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. 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.e., it tastes like drinking water from a glass that had a little milk in it already). 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 10y agoRaw milk has a meaningful risk of death. Unless it's addictive levels of goodness I would avoid it.
- andy_ppp 10y agoI 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. Thanks!
- rwmj 10y agoI 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!
- Retric 10y ago> heated to near boiling point If your milk is over 72 °C for 15 seconds or more then your pasteurizing it even if your starting with raw milk.
- fizgig 10y agoI 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.
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- Retric 10y agoIt'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 47.8 million illnesses, 127,839 hospitalizations, and 3,037 deaths. https://www.cdc.gov/foodborneburden/questions-and-answers.html https://www.cdc.gov/foodborneburden/questions-and-answers.ht...
- jdeibele 10y agoThat's why restaurants have to call it "pasta ai quattro formaggi" because if they call it mac-and-cheese it's not going to taste what Mom (or Dad) used to make.