I have been drinking Milk since I was a kid. I love the stuff. It goes great with some meals and desserts. It's best when it tastes fresh and (for lack of a better word) clean. Up until about three years ago I never gave milk a second thought. I'd purchase my favorite regional major brand, or a store brand if they were out. Once in a great while, a jug of milk would go bad before its time. You would know because it smelled and tasted sour.. usually really sour.
However, around 2.5 years ago I started noticing that more and more of the milk I purchased smelled and tasted slightly sour. Just enough to piss in your cheerios so to speak. I switched brands several times, but no luck. I ended up finding a solution in local organic milk, which offered only half of the amount for twice the price, but tasted as fresh as you could ask for. I have traveled the country a bit, and every time I try a regular one gallon jug of milk, it ends up tasting and smelling slightly sour to me. I didn't give it much thought for a while until I was forced to purchase a non local jug of milk on my way home. Sure enough, it was sour.
What happened? I think the FDA/USDA relaxed some requirements and now dairy farms are allowing their milk to age longer before pushing it out. That's the only thing I can think of.
for you sciencefags.. I've tried 1% 2% whole, skim and it's all the same. However... eggnog and half and half and heavy cream seem to remain unaffected.
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Roughpatch ago
You ever been to a dairy? The milk gets graded before the milk truck loads it. The best grade A is for milk,which is most valuable, each grade after that is used for cheese, yogurt and such and doesn't pay as much.
If a cow comes in with infection the milk is kept separate but there is always the chance of missing infection and it gets in the tank. That costs the farmers lots of money because it lowers the grade. Some Dairy farmers are (cheap labor)on their farms which are milking huge amount of cows three times a day. They give the cows meds. Oxytosin to produce more milk for more money. Antibiotics, feces, piss, unwashed teets, dirty parlors. What could go wrong? Not saying all milk producers arent practicing safe guards, but pretty sure the bigger they are the more human error incidents occur.
Take your fresh milk home, boil it, don't burn it, remove the scum off the top, let it cool put in clean container (not the one it came in) glass perferably, then put in frig.