What can I say? I am yet again reviewing another UHT milk which can be found in our local supermarkets and stores. Nowadays it seems that the provision shops are losing...
What can I say? I am yet again reviewing another UHT milk which can be found in our local supermarkets and stores. Nowadays it seems that the provision shops are losing a lot of their businesses to bigger supermarkets and hypermarts. And worst of all, these supermarkets are now located conveniently nearby. In the past, we usually had to travel a distance to get to these supermarkets but now, they are every where. Well, hooray to big businesses. They are in our everyday lives and there is no escaping from them. Yes, it has it’s advantages and disadvantages. The most important advantage is that we get a bigger variety of products to choose from. Compared to the olden days of provision shops which have limited variety, supermarkets do carry more variety. They are bigger what! The disadvantage is that we are now under the mercy of big corporations, which might not have our interest in their hearts.
As usual, the milk I purchased is for making milk Kefir. And the milk I am currently reviewing is the F&N Magnolia UHT Fresh Milk. Yes, it is yet another milk by our favourite little dairy (and beverage) king F&N. Looks like they are flooding the market with the same products under different name. Perhaps it is some sort of marketing strategy? I have no idea and as long as the prices are reasonable (who decides what is reasonable anyway), I am all for having as many brands as F&N endeavours. And surprisingly, I found that using this Magnolia UHT Milk, I do produce a better tasting milk! The final produce is not too sour and is quite creamy.
Yup, that’s the F&N Magnolia UHT Fresh Milk with the single cow on the label. Look at the cow. So cute with it’s bell around it’s neck. One wonders whether the cows which produced the milk for Magnolia do have bells nowadays? Remember, nowadays the milk are produced from production-line cows which are usually kept in small areas.
Yes, it is full cream. I am not looking to maintain my very slim figure, so I go for full cream. It is the best tasting milk out there. If you are on diet, sure, you can of course make use of skimmed milk or non-fat milk to make your Kefir. Oh, it is also high in calcium.
This is packed in New Zealand! However, one wonders whether the milk is from cows in New Zealand or not? Usually the labels will say “Produced In New Zealand” for milk made from cows in New Zealand. The wordings on the label sounds a bit weird if you ask me. Why would they want to pack in New Zealand when it is more expensive to do so there?
The ingredient is 100% fresh milk. No kidding!
The expiry date for the long life milk is 14th November 2009. That’s 10 months from now. By the way, do you know that the Ultra High Heat treatment for these milk is responsible for the long shelf life of these milk. What they do is to heat the milk to 135 °C for 1-2 seconds under high pressure. The short time is the reason why it is so much cheaper than just pasteurized fresh milk. For pasteurized milk, they heat the milk to 75 °C for about 15 seconds. You pay about twice as much than for UHT milk. Yes, that is the commercialization for you. Of course, too high heat and some of the flavourful aromas and nutrients might be destroyed during the process.
I am off the make some more Kefir for myself. It is too bad that non of my family members like the taste of Kefir. If they did, they would at least be feeling much healthier than before.