Korean Job Discussion Forums

[agraham]

For those who don't know, BGH is Bovine Growth Hormone. It's an artificial hormone made by Monsanto that makes cows make more milk. It's banned in Europe and Canada, but not in the US.
Does anybody know about Korea?
Is milk imported to Korea?

[dzeisons]

excellent question which i often wondered myself- korean milk isn't imported but as to whether they use BGH i have no idea.

[the eye]

not long ago, i read an article that the korean government followed the european uproar to ban recombinant BGH back in 1997.
lately the new 'trend' in korean food preference is toward organics.
the PULMUONE company is a leader in this area...and has lately been openning it's own separate food sections in E-Marts around the country.

i'm more concerned with the toxins they use in that petrol odored insect spray they blast through the streets and buildings every spring.

[peemil]

Korean milk doesn't even taste or smell like milk. It is by far the most repulsive thing I have ever tasted in my life. It's wouldn't suprise if there was more than that chemical in there.

[Ryst Helmut]

Great band.





!shoosh

Ryst

[Styles]

[deetah]

Well, I like Korean milk! Since coming to Korea, I havn't drank this much milk since I was a teenager. All though university, I drank maybe a glass of milk per month.

Personally, I find Korean milk sweeter than Canadian 2%. So, I'm assuming this means it has a higher fat content.

I buy the milk in the plastic jug. Definetely better tasking than the milk in cardboard containers!

[khyber]

the biggest difference between Korean milk and back home is that they leave so much of the fat in. And while you may not find the milk to be all that "tastey", consider buying a tetra pack of whipped cream and pour it over the strawberrys while they're in season. The cream here is the same way: CRAZY creamy/fatty.

i personally haven't noticed the rancid smell that everyone else seems to be complaining about.

[eamo]

Korean milk does have a different smell and taste to Irish milk but I like it.

Full-fat is not a problem. I find some western people are repulsed by the idea of anything full-fat but I like the creamy texture.

I heard Korean milk is not as pasturised as western milk but I think it must be as it keeps well in my fridge for at least a week. Not much bacteria in there then.

I buy the ESL brand of course. Can't believe they make milk especially for English teachers!!

[deetah]

"I buy the ESL brand of course. Can't believe they make milk especially for English teachers!! "

I second what Eamo said. I buy ESL milk too. It's the best I have come across in Korea.

[Unreal]

It smells like corn...like when you finish a bowl of corn flakes then drink the milk that's left over. I can only eat it with cereal or mixed with that green health concoction they sell sell at E-Mart. I think they feed their cows too much corn or maybe kimchi or something and it affects the flavour of the milk.

[the eye]

as someone said above, korean milk is not as heavily pasteurized as it is in some western countries.
that affects taste, as well as the expiry date. i found milk to have a longer shelf life back home.

it was said on another thread, but just in case you guys wanna try low fat milk... it is called ������ ���� .

[peemil]

When I went home I went back to drink the full 5% fat... With the cream on the top milk and thought I was in heaven.

Korean milk is just awful. It smells like clover to me. You know when the cows are eating the clover over the grass and it comes out in the milk making it smell and taste the way it does. Korean milk tastes like that to me.

[casey's moon]

If you can't stomach the Korean milk, go for soymilk. It is usually fortified with calcium, and has a lot of other great benefits as well. Just be careful not to get the sweetened version, unless you like that sort of thing. Vegimilk A (not B) is unsweetened. Soymilk is also quite cheap in Korea, at least compared to my hometown.

Peronally, I like I eat yogurt to get the rest of my daily calcium needs. Other than yogurt, Korean milk is kind of scary to me.

[khyber]

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?