The reason is a simple one: Europeans rely on a completely different pasteurization method. Canadian and American milk manufacturers utilize high-temperature, short-time pasteurization. This method is one of the best ways to kill off sizable amounts of bacteria.
For the most part however it seems to be down to preference and tradition. France after all isn't the only country on the continent to choose long-life milk over fresh. Belgium and Spain favour UHT overwhelmingly whereas in Greece and Finland it accounts for just one and two percent of milk sales respectively.
In Europe and other parts of the world, another technique called ultra-heat-treated pasteurization, or UHT, is used. Milk is exposed to higher temperatures of 284°F for three seconds, decimating virtually all the bacteria and making it shelf-stable for about six months if left unopened.
Different pasteurization methods produce different results
HTST is very efficient, but allows bacteria to eventually return, causing milk pasteurized this way to expire between seven to 10 days after opening. Europe and most of the rest of the world instead use the UHT (or ultra-heat-treated) method of pasteurization.
Food Standards Australia New Zealand's Response
The statement continues to say that refrigerating whole eggs is not required because: The Salmonella bacteria which can contaminate an egg while it's inside the bird isn't present in Australian eggs.
One of the main reasons milk tastes different in Spain is because it's UHT (Ultra High Temperature) or long-life milk, stored in cartons, instead of fresh milk stored in bottles in refrigerated sections of the supermarkets.
Raw milk is milk that has not been pasteurized to kill harmful bacteria. Raw milk can be contaminated with harmful germs that can make you very sick. In fact, raw milk is one of the riskiest foods. People who get sick from raw milk might have many days of diarrhea, stomach cramping, and vomiting.
China, despite a growing interest in milk, is again near the very bottom, just above North Korea and Indonesia, where people basically don't drink milk. One last interesting tidbit is how milk consumption varies by age in a way soda and fruit juice consumption does not.
Two-thirds of adults have some degree of lactose intolerance
Most European adults have evolved to consume milk and other dairy products without discomfort. However, for the majority of adults in the world, this is not the case.
The nutritional value of UHT milk and fresh milk are the same when it comes to the main nutrients in milk, such as protein, calcium and Vitamin D. UHT treatment may reduce the level of some heat sensitive nutrients such as vitamin C, but milk is not the main source of these nutrients in the first place.
However, a genetic trait called lactase persistence has evolved multiple times over the last 10,000 years and spread in various milk-drinking populations in Europe, central and southern Asia, the Middle East and Africa. Today, around one third of adults in the world are lactase persistent.”
That's because, while Americans and Canadians store milk in the refrigerator whether it's been opened or not, Europeans store unopened milk at room temperature.
Finnish milk is among the cleanest milk in the world thanks to healthy cows. The superior quality of Valio milk is ensured by expert milk producers supported by first-class advisory services.
New Zealand's grass-fed cows produce some of the world's best quality milk. The quality of the milk cows produce is directly related to their diet and environment. So it's no wonder that New Zealand's pasture-fed cows, feasting on our lush green grass, produce some of the best milk in the world.
Milk is not refrigerated because most of the milk consumed in Spain, is UHT, or ultra-high temperature milk. This means it doesn't need to be refrigerated. It also lasts a lot longer close to 3 months.
Like most ethnic Han, who make up about 95% of the population, Jian was congenitally lactose-intolerant, meaning milk was hard to digest. His parents did not consume dairy at all when they were growing up; China's economy was closed to the global market and its own production very limited.
An intriguing little detail in all this frothy commerce is that many people in China, like much of Asia, are lactose intolerant. Human children produce an enzyme that allows them to digest milk, but in much of the world, its levels taper off as they grow up.
It is thought that Asian populations have decreased amounts of lactase in adulthood compared to Caucasian populations, especially those of northern European descent.
Summary. Raw milk is milk that has not been pasteurised to kill the bacteria that could be harmful to humans. Drinking raw (unpasteurised) milk increases the risk of contracting serious illnesses. The sale of raw cow's milk for human consumption is illegal.
Health risks
Bacteria such as Salmonella, E. coli, and Listeria have been found in raw and unpasteurized milk. These bacteria can cause food poisoning and lead to very serious conditions: fever.
In addition, other pathogens such as salmonella, listeria and the Q fever pathogen can be contained in raw milk. Through sufficient heating of the milk, for example through pasteurisation, ultra heat treatment or boiling, existing pathogens are killed off, however.
“Wheat grown in the United States is typically higher in gluten content, since the majority is hard red wheat, while Europe grows soft wheat which has lower gluten content,” said Christina Meyer-Jax, a standard process nutrition chair and assistant professor at Northwestern Health Sciences University.
Refrigeration is the single most important factor in maintaining the safety of milk. Milk should be stored at 40° F or below. If stored above 40° F, milk will begin to develop signs of spoilage, including sour odor, off-flavor and curdled consistency.”
It's creamy, and wonderfully natural. European yogurt also lacks the artificial sweeteners and preservatives found in processed American yogurt. Making your own yogurt, using the ingredients of your choice, is easy.