…, then I, too, get foamy!
At home, I am the coffee expert. Since the new “fresh milk” (ESL-Milk – extended shelf life) with long durability has been invented, I notice that it is extremely easy to foam. In no time at all, I get really beautiful artificial foam.
Using fresh milk, it is a lot harder to produce foam; sometimes it simply cannot be done. For me, that indicates that ESL-milk must be structurally different from true fresh milk in some way.
To be sure, “fresh milk” with such durability (at four degrees Celsius it can be stored up to 40 days) has enormous advantages both for the producers and merchants, especially with respect to logistics and cost. I can therefore sympathize with the fact that producers appreciate it more than the “normal” pasteurized version which can be kept “only” for between 6 and 10 days in the fridge.
For my taste, however, the victory of ESL milk is a little too fast. I do assume that there is no health hazard to it. All I can say is that it underlines the trend towards less and less “living” and more and more “dead” eatables.
I read in the newspaper about a survey that proves the new fresh milk to contain almost as many vitamins as the old one. However, I am a little sceptic about that. Why is it only the vitamins that are mentioned? Does that mean that there are differences on other levels, after all? Generally spoken, surveys mostly have been paid for by someone who determines what the outcome of said survey should be.
What annoys me is that this new fresh milk has expanded on the market with such incredible speed and in such a clandestine manner. These days, it is extremely difficult to get real fresh milk. In “normal” shops, you can forget about it.
For the average consumer, it is almost impossible to escape from the general trend. Even in Munich, I had to take considerable pains to get real fresh milk. Since I need milk on a daily basis, the extra effort is not justifiable. That means that I, as consumer, am (yet again) totally powerless and defenceless.
Or is it progress and I only do not appreciate it? ESL milk and H milk?
RMD
P.S.
🙂 Since someone asked: the coffee machine on the picture is, of course, not the only one I brew my coffee with. I like diversity. Sometimes I take the golden filter and sometimes I take the Italian coffeepot from the open fire. The coffee stamp with the three-minute-sand clock, too, is dear to me. And for grinding, I mostly use one of my hand coffee mills – sometimes also the good old electronic Braun
(Translated by EG)
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