Milk changes taste through heat and light



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Milk changes its taste through heat and light

Milk is not just milk. Manufacturing processes, ingredients and storage have a great influence on the milk taste, explains Josef Stemmer from the State Association of the Bavarian Dairy Industry (LVBM). He warns sun worshipers: "Light and warmth also influence the milk taste".

"While skimmed milk and low-fat milk have a light and refreshing effect, whole milk tastes softer and creamier," explains the expert. UHT milk is given a sweet taste with "a nuance of caramel" due to the briefly high temperature effect during production. Experts speak of cooking taste in this context.

Taste of light in milk and beer If milk is exposed to light for a long time, connoisseurs speak of the so-called taste of light. It arises from the Strecker degradation of the sulfur-containing amino acid methionine, which subsequently reacts to methional. After a short period of intense light, the so-called light taste develops, which initially tastes cheesy metallic.

The taste of light is not only a problem with milk, beer or wine also suffer from permanent exposure to light. In the case of beers, this is due to the hops, whose bitter substances change the taste. Gourmet Udo Pini explains: "Hoped beer in bottles gets its slightly sulphurous aftertaste due to too much light, light-exposed wines or champagne 'cheese'."

Delicious subtleties of milk "Experts and 'fine noses' can also see the differences in milk when feeding grass and hay or when feeding silage," says the LVBM. In contrast to such small-scale changes in taste, the taste of light in milk is also obvious to laypeople. Consumers should therefore avoid the effects of light and heat as much as possible.

Experts recommend storing both beer and milk in cool, dark storage to prevent changes in taste. "Milk and taste hold best when the milk is dark and well sealed in the fridge," advises the LVBM. In this way, the sensitive food and its taste are protected as best as possible. (lb)

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