I don't think so. UHT milk is completely different to normal pasteurised
milk.
AFAICT milk is pasteurised - flash heated - the separated into fat and
non fat, then blended back to whole fat, skimmed or semi skimmed and
'homegenised' by blasting it through a nozzle to stop the fat separating
out, and that is essentially it.
UHT milk is heat treated to a far greater extent to remove nearly all
bacteria which gives it a much longer shelf life. But it also changes
its chemical structure considerably. It does 'taste different'
But I don't drink milk anyway. I really don't like milk., Probably got
scared by my mothers teats at the age of 3 days.
I use 'unleaded' milk (semi skimmed) in coffee and that's it. On very
rare occasions I might have a bowl of cornflakes. I cook with milk
though for sauces and batters
But I love butter cheese and 'natural' yoghurt. I stock no margarine or
vegetable fat product at all.
> You can get low-temperature pasteurized, non-homogenized milk here too.
> It's called 'Standard Milk".
>
That is available but its not the dominant product in the UK.
Pasteurised and homogenised and possibly skimmed is what we get.
> Not found in supermarkets any more, though.
>
> One thing that's been noticeable here in the last couple of years is
> that milk keeps a lot better in the frig, even after it's been opened.
>
Stuff I have separates out into sludge and whey after a few days even in
the fridge.
Tastes vile.
Not like the old days when it separated out into butter and whey, and or
turned itself into cottage cheese...
And a major stomach infection 4 times a year was the norm :-)
I am no fan of the 'natural, organic' life.
Been there, done that etc,
I don't like free range pigs because they are morally better, or have
more nutritional value, I like them because they taste fucking
BRILLIANT. And my body says 'thank you' to me, and the pig, for the
privilege.
Same goes for grass fed lamb and beef.
--
In theory, there is no difference between theory and practice.
In practice, there is.
-- Yogi Berra