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the eye
Joined: 29 Jan 2004
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 Posted: Wed Mar 02, 2005 4:55 am Post subject: |
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| khyber wrote: |
hold on here...
as far as I knew, "pasteurization" refers to killing the bacteria in the milk.
I didn't think it had anything to do with the fat. Is that right or am i mo ron? |
that's right, but it also alters the taste. |
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tzechuk
Joined: 20 Dec 2004
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| Posted: Wed Mar 02, 2005 5:08 am Post subject: |
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My husband said Korean milk is not pasteurised, except the *Pasteur* brand milk. I am not sure how they kill the bacteria in the milk, but it has something to do with *cooking* it in high temperature for a few seconds or something.
I don't find that milk tastes any different than back home in England. I quite like it actually. |
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eamo
Joined: 08 Mar 2003
Location: Shepherd's Bush, 1964.
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| Posted: Wed Mar 02, 2005 5:12 am Post subject: |
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| tzechuk wrote: |
My husband said Korean milk is not pasteurised, except the *Pasteur* brand milk. I am not sure how they kill the bacteria in the milk, but it has something to do with *cooking* it in high temperature for a few seconds or something.
I don't find that milk tastes any different than back home in England. I quite like it actually. |
If I remember my primary school science projects correctly that's all pasteurization is. Heating the milk until most of the bacteria dies. |
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