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Milk Quality Testing

Gustavo_438937

This may seem odd, but I was wondering if there is a scientific method of quantifying "good tasting milk." I imagine higher contents of fat and sugar will help, but I would love to know if anyone has a step by step guide.

Reason behind this question is that after living in Europe I've become convinced that milk is of superior quality than ours in the US (at least what is commercially available in the supermarkets.) I was able to try fresh made gelato with milk from cows that graze in the Alps, just Fior di Latte, but it was unlike anything I've ever tasted.

Many thanks if you have any input!

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Comments

brian_martin2001

While I'm sure it's possible, before you can go about determining the components that make it taste good, you're first going to need to define what good tasting milk is. Once you have a definition for this, you can begin your analysis of physical and chemical properties that make it good.

Brandon_Byrd_40557

Large-scale industrial dairy is garbage in the US. What little good milk there is mostly goes into artisan cheesemaking. Our commodity milk is bad, our butter is bad, and our cheese is bad. But there sure is a lot of it, so I guess that's something. By "bad," I mean that it has little flavor and is low in fat-soluble nutrients that you get from cows that are raised on pasture. Compare the pasty white, homogenized, centrifuged, crap milk (that has vitamins added back into it) that we get in supermarkets to milk from cattle that graze freely in the Alps... there's nothing "scientific" you need to quantify. It's a difference you can see and taste. Putting numbers on it isn't necessary.

Gustavo_438937

Exactly Brian, I guess what my question was, has anybody come up with the chemical properties that comprise good tasting milk.

lfmichaud

It would be like a scientific method to see if wine is good. You can measure some defect and some general informations like alcool or sugar but what makes wines good is the hundreds of other low level things in it. And my great milk/wine may not be the same as yours...

wxupfive

As far as large-scale dairy goes, have you tried Fairlife whole milk? It's the only milk I've tried in the U.S. that had at least some resemblance to European milk. I've also seen some tetra pack milk in the baking section of the grocery store before, but meh...

Gustavo_438937

Thanks for the recommendation Miles, I haven't but am going to give it a try.