2023-10-13 11:00:46
“It’s very good!” exclaims Emmanuel Vasseneix after taking a sip from a cup filled with white liquid. It tastes like real milk. » And for good reason: this drink has just been taken from a tanker truck which has just arrived to unload its cargo in the Laiterie de Saint-Denis-de-l’Hôtel, in Varennes-sur-Fouzon, in the ‘Indre. “He’s coming back from the farm. The milk was milked a maximum of 72 hours ago.
People today no longer like the taste of milk that comes out of the cow’s udder, like this one, and want a neutral taste,” continues the president of this company which packages all private label milks. as well as that of “Who’s the boss?” “.
In fact, in France, 97% of the milk we consume is UHT milk treated at “Ultra high temperature”. This product undergoes several transformations. “First, it is skimmed by separating the liquid from the fat,” explains Emmanuel Vasseneix. Most consumers choose semi-skimmed which contains 15.5 g of fat per liter of milk.
But even whole milk, at 36 g per liter, is less fatty than the raw milk that comes from the cow’s udder. »Then the liquid is pasteurized at 90°C for 20 seconds. “The milk is different but it is still a little closer to raw milk,” comments the professional after tasting milk drawn from a vat. This pasteurized milk is only sold in the fresh section and can only be kept for around ten days. »
These products only represent 3% of our consumption. To obtain UHT milk, yet another heat treatment must be applied. The milk is sterilized at ultra-high temperature, at 140°C for 20 seconds. Result: once put in a brick or bottle, the product can be kept for more than 5 months at room temperature. To find out why we prefer this product, we interviewed Hélène Pérennou, the general secretary of Syndilait, the milk manufacturers’ union, and organized a blind tasting with Laura Mattei, cheese grocer, at the head of Racines, in Paris . Press “play”!
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