3 ms·

I digress but what happend to the milk market? Could you post a reference?

• bckygldstn 5y ago
  I can't find a good reference for the German market specifically, but in some countries/regions most milk is ultra-pasteurised and unrefridgerated: https://en.wikipedia.org/wiki/Ultra-high-temperature_processing#Worldwide_use https://en.wikipedia.org/wiki/Ultra-high-temperature_process...
  • sjwalter 5y ago
    Wild. Here I am thankful that Montana recently reduced regulations and made it so small dairies can supply raw milk directly to customers without any inspection from a state or federal agency, so now my family drinks local, fresh, raw milk for the same price as organic UHT crap. Germans can't get anything but this UHT stuff?
    • detaro 5y ago
      Non-UHT is widely available. What has become a lot more common (and is often not clearly labeled) are stronger pasteurization levels that make unopened milk stable for a few weeks refrigerated (it's also sometimes micro-filtrated). Before, softer pasteurization was the more common variant, which then has unopened ~1 week of refrigerated stability. Less offered now, although a good supermarket has it. (These two categories are not fixed standards, so within them there's also variations in how processing is done exactly) Raw milk (i.e. never heated >40°C, unfiltered) is also available, but with stronger requirements on how it's handled before sale and thus often hard to get, especially if you're not local to a farm producing it - obviously transport has to be quick.