Is Irish milk not as pure as what it was?

FaceTurnedAway · 14-05-2017 06:51PM #1

I know it's better than the garbage they have for milk in the U.S, but I hear it' not as pure as what it once was. I've noticed it has a longer sell by date. Why is that?

I always suspected it, but I recently came across somebody talking about how food is so processed now that it's important to take vitamins. It was amongst these processed foods, he mentioned milk. I really don't believe in taking vitamins, as I've a great diet, but never the less, does anyone know what's changed about milk, or can you direct me to where I can read about it?

Thanks

Macy0161 · 15-05-2017 02:53PM

FaceTurnedAway wrote: »

I know it's better than the garbage they have for milk in the U.S, but I hear it' not as pure as what it once was. I've noticed it has a longer sell by date. Why is that?

Is it not just a fast turn around into the store? Can also depend when you happen to be in a store in my experience (I assume based on when they get deliveries).

FaceTurnedAway · 15-05-2017 03:09PM

Macy0161 wrote: »

Is it not just a fast turn around into the store? Can also depend when you happen to be in a store in my experience (I assume based on when they get deliveries).

I remember when the shelf life used to seem to be on average 4 to 5 days. Now it seems more than double that.

Macy0161 wrote: »

Can also depend when you happen to be in a store in my experience (I assume based on when they get deliveries).

I've accounted for that!

Alf Veedersane · 15-05-2017 03:10PM

Macy0161 wrote: »

Is it not just a fast turn around into the store? Can also depend when you happen to be in a store in my experience (I assume based on when they get deliveries).

That's probably it. Shelf life is about 2 weeks after its pasteurised. Get it to the story sharpish and you have ~10 days in the shop.

Alf Veedersane · 15-05-2017 03:17PM

FaceTurnedAway wrote: »

I remember when the shelf life used to seem to be on average 4 to 5 days. Now it seems more than double that.
I've accounted for that!

Logistical improvements.

It's in their interests to get it distributed to the shops asap.

Mooooo · 15-05-2017 03:18PM

It may be that fresh milk has been reduced down to a fewer number of suppliers and so is more streamlined and into the fridge faster, all that is really done to it is homogenisation and pasteurisation. Not much else. There may be a slight difference between milk in Dec/Jan as cows would be indoors for the winter and the rest of the year as the majority would be on grass but that difference would be down to diet of the cow not any processing difference. It's like our real butter is yellow and better tasting than cows which are indoor in the states or wherever which would have a white coloured butter is due to grass making up a larger proportion of their diet.

BoatMad · 15-05-2017 03:45PM

FaceTurnedAway wrote: »

I know it's better than the garbage they have for milk in the U.S, but I hear it' not as pure as what it once was. I've noticed it has a longer sell by date. Why is that?

I always suspected it, but I recently came across somebody talking about how food is so processed now that it's important to take vitamins. It was amongst these processed foods, he mentioned milk. I really don't believe in taking vitamins, as I've a great diet, but never the less, does anyone know what's changed about milk, or can you direct me to where I can read about it?

Thanks

dont think there is any evidence that milk is any different today then years ago, in fact its likely to be better with the regulation on hormones and antibiotics etc

the longer life is downto improved refrigeration and the improvements in bottling efficiencies

FaceTurnedAway · 15-05-2017 04:51PM

All good to know.

Is Irish milk not as pure as what it was?

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