Surfing the internet, I came across a Trip Advisor thread where American expats were discussing the milk in Mexico. The thread was called, Does Real Milk Exist in Mexico?
Here’s an excerpt from the thread:
“Just wondering if you can get real cow's milk, like the kind I’m used to in the US, anywhere in PDC or any part of Mexico.”
“I’ve heard they have it at Sam’s and even Walmart in Cancun. I’ve never seen it at the local grocery stores.”
“My experience is that it’s been a good time to give up lactose. You will be rewarded for your efforts by how good the ‘real’ thing tastes when you get home. Is there anyone out there who can prove me wrong or offer any suggestions/alternatives?”
You get the picture. It got me thinking that this could be an avenue where some clarification of some common misconceptions might be order:
Why is some milk in Mexico warm?
Unlike the milk in the United States, some Mexican milk is kept at room temperature in airtight and light-sealed cartons. You can find some American-style pasteurized milk in some nicer grocery stores or convenient stores, however, for the most part throughout Mexico milk is kept in the aisles in cartons.
Is this cow’s milk in Mexico?
A popular misconception is that this is not real cow’s milk. We can assure you that, yes, the room-temperature milk in Mexico is cow’s milk. Often Americans think that this is powdered milk mixed with water and therefore this enables it to be shelved instead of having to be refrigerated. However, this is not true.
Why doesn’t some milk in Mexico have to be refrigerated?
Some milk in Mexico is not pasteurized in the same way as in the United States. Pasteurization is heating a food product to remove any bacteria so that it lasts longer. Milk can be pasteurized at four different temperatures and time duration using four different techniques:
LOW-TEMPERATURE-LONG-TIME TREATMENT (LTLT)
This pasteurization process takes the longest time and the food product is boiled at very low heat to eradicate pathogenic bacteria. Milk is pasteurized at 145F (63C). This process takes 30 minutes.
HIGH-TEMPERATURE-SHORT-TIME TREATMENT (HTST)
This form of pasteurization uses a higher temperature to kill bacteria, and because of this, it takes less time to pasteurize. Under this method, milk is pasteurized at 161F (72C). At this temperature, it only takes 15 seconds to pasteurize.
ULTRAPASTEURIZATION
Ultrapasteurization involves superheating the milk to 280F (138C) for about 2 seconds. Due to the type of packaging, this milk must still be refrigerated, however, it lasts in the refrigerator for 2 to 3 months. After the package is opened though, bacteria in the air will cause milk to spoil, so you can expect it to last the typical week or two in the refrigerator.
ULTRA-HIGH TEMPERATURE PASTEURIZATION (UHT)
This milk is superheated between 280F and 302F (138C to 150C) for only a second or two. The packaging for this milk is airtight and light-sealed which allows it to be stored at room temperature for up to 6 months. However, when the package is opened, bacteria in the air causes the milk to spoil in the typical week or two.
In the US and Canada, the milk is heated for 15-20 seconds at 161 – 167 degrees Fahrenheit (71.6C – 75C) by way of the High-Temperature-Short-Time Treatment. The boxed milk in Mexico is heated by way of the Ultra-High Temperature Pasteurization (UHT) method. This is why the milk is safe to keep at room temperature when it is in an airtight and light-sealed container.
How long does boxed milk in Mexico last?
Milk in Mexico that has been exposed to UHT Pasteurization can last in an airtight and light-sealed container on a shelf for 6 months without any need for refrigeration. When the container is opened, it is just like milk in the United States where it must be refrigerated—and it generally lasts about a week or two.
Does boxed milk in Mexico taste different?
Pasteurization can affect the flavor of foods. Some Americans find that the milk tastes richer or creamier in Mexico than it does in the United States. This could be merely subjective, but it could also be because Ultra-High Temperature Pasteurization (UHT) has been shown to change the flavor less than Low-Temperature-Long-Time Treatment (LTLT). UHT also damages the nutrient content less than LTLT. That said, any changes in flavor are likely negligible.
*To learn more about Milk in Mexico, click here.
As a seasoned enthusiast with a deep understanding of the intricacies surrounding milk production and consumption, I can provide valuable insights into the nuances of the Trip Advisor thread you stumbled upon. My wealth of knowledge extends beyond the confines of conventional beliefs, allowing me to clarify common misconceptions surrounding the quality and handling of milk, particularly in Mexico.
The discussion in the Trip Advisor thread revolves around the availability and characteristics of cow's milk in Mexico, with a particular emphasis on the perception of warmth, refrigeration requirements, and taste differences compared to the United States. Let's delve into each concept:
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Warmth of Mexican Milk: Unlike the refrigerated milk in the United States, some Mexican milk is stored at room temperature in airtight and light-sealed cartons. This practice is common in Mexico, and you can find American-style pasteurized milk in select stores. The choice of storage method is influenced by pasteurization techniques.
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Authenticity of Cow’s Milk in Mexico: There's a prevalent misconception that the room-temperature milk in Mexico is not real cow's milk. It is crucial to dispel this myth. The milk in question is indeed cow's milk and not a powdered mix diluted with water. The method of pasteurization employed in Mexico, specifically Ultra-High Temperature Pasteurization (UHT), enables the milk to be stored at room temperature without compromising its authenticity.
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Refrigeration Requirements and Pasteurization Methods in Mexico: The thread touches upon the varying pasteurization techniques used in Mexico, which affect the need for refrigeration. Mexican milk may undergo pasteurization using methods such as Low-Temperature-Long-Time Treatment (LTLT), High-Temperature-Short-Time Treatment (HTST), Ultrapasteurization, or Ultra-High Temperature Pasteurization (UHT). The choice of method influences the shelf life and storage conditions.
- LTLT involves boiling milk at low heat (145F/63C) for 30 minutes.
- HTST uses higher temperatures (161F/72C) for a shorter duration (15 seconds).
- Ultrapasteurization superheats milk to 280F/138C for about 2 seconds.
- UHT involves superheating milk between 280F and 302F (138C to 150C) for a second or two. Milk packaged this way can be stored at room temperature for up to 6 months.
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Shelf Life of Boxed Milk in Mexico: Milk subjected to UHT Pasteurization in Mexico can last up to 6 months in an airtight and light-sealed container on a shelf without refrigeration. Once opened, it follows a similar shelf life pattern to refrigerated milk in the United States.
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Taste Differences: The pasteurization method can influence the flavor of milk. Some individuals perceive Mexican milk to taste richer or creamier than its American counterpart. The UHT method is known to cause fewer flavor and nutrient changes compared to LTLT, though any flavor differences are often subjective and potentially negligible.
In summary, the warmth, authenticity, refrigeration requirements, and taste differences of milk in Mexico are intricately tied to pasteurization methods, which vary from those commonly used in the United States. Understanding these nuances sheds light on the unique characteristics of Mexican milk and dispels misconceptions that may arise from cultural differences in milk handling and processing.
