A Fresh and Low-Fat Cow's Milk on Supermarket Shelf

Near the supermarket’s chill section lies a group of fresh cow’s milk. I am betting they are all fresh milks since they are in group and with the same packaging type, the tetra pack. The product is packed this way as seen on TV.

a lot of tetra pack fresh milk on supermarket shelves

I also assume that getting one 250 ml tetra pack is fine. It is like getting a sip of every brand available. I am going to buy different brands at bigger volumes later to find if my assumptions are correct.

The milk on my hand is Magnolia Purefresh low fat cow’s milk. It is claimed as excellent calcium source and with less than 2% fat. UHT processed for long life.

magnolia pure fresh

It is guaranteed pure and fresh from New Zealand. New Zealand has more than 6,000 acres of lush, green, and productive pastures grazed by dairy cows that produce fresh milk. That’s where Magnolia Purefresh low fat cow’s milk comes from. Enjoy its taste from the premium grown dairy cows.

No ingredients declaration required since the label says it all, milk and only fresh milk.

It is manufactured in New Zealand for Magnolia Inc. It traveled all the way from … to Philippines already processed and packed. Has a shelf life of until September 15, 2013. Five months shelf life is pretty long for a fresh milk, assuming it was manufactured just weeks ago.

The 250 ml pack has 4 g total fat (3 g saturated fat), 100 mg total sodium, 12 g carbohydrates (12 sugar) and 9 g protein.

According to raw-milk-facts.com, raw milk has 3.9% fat. For UK terminology: whole milk = 4% fat, semi skimmed milk = 1.7% fat and the skimmed milk has 0.1 to 0.3%. For USA: whole milk has 3.25% fat, reduced-fat milk has 2%, lowfat or light milk has 1%, fat-free has 0%.

Reducing the original fat content is done by the process called skimming or simply cream removal. The process can either be gravitational or centrifugal. Both are physical processes that won’t cause any nutrient loss.

UHT or ultra hight temperature processing is done by heating the milk at 135 °C for one to two seconds, enough to kill bacterial spores and lengthen the milk life for several months.

It taste like milk. A milk with slightly diluted taste and without the disagreable cow smell (maango or ango in Tagalog). I had tasted fresh cow’s milk before, the thing that came straight from the dairy cow. It had an  unpleasant cow smell, it had even after short boiling.


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