Chile Forum

Here is a simple hack that will give you decent milk anywhere in Chile. Go to the supermarket and look at the milk section. Look on the bottom of the milk carton, their will be a series of numbers, 1 through 5. Their will be one number missing. That is the number of pasteurizations the milk has been subjected to. If you drink from a carton that sais "_ 2 3 4 5", for example, you are drinking the freshest possible milk. Now, this doesn't work for all brands, but I confirm it works for Colun. It is gross to think they keep this stuff around forever and pasteurize it 5+ times, but thats how it goes here.

Happy fresh milk hunting!

how do you know?

it could be batch? processing line, tank number etc? how do yo know its amount of pasteurisations?

Been living here a long time, not sure, I am pretty sure their was an aritcle in the mercurio or something at some point. Anyway, try it and you'll see yourself. Or if your feeling frisky, call Colun.

faceandvoice wrote:Been living here a long time, not sure, I am pretty sure their was an aritcle in the mercurio or something at some point. Anyway, try it and you'll see yourself. Or if your feeling frisky, call Colun.

ill be trying it but i DOUBT any milk company in chile will be holding product with the export price so high............., also, super pasteurisation shouldn't need multiple processing? si o no?, unless it failed a micro biological test... then they would do it again... but 5 times? i would just re route it to drying for milk powder............?

faceandvoice is correct. This is a documented way to tell the number of times it's been through the plant. We don't buy older than 3 as we can detect a taste difference after that. I believe all brands have to put that on the carton bottom. Some won't have the series with one missing but will simply have the number stamped there alone.

hahahahahaha

hahahahah

The numbers are put there by the container manufacturer and not the milk company. This story has been hanging around for a long time.
http://www.vsantivirus.com/hoax-leche-r ... rizada.htm
http://www.tetrapak.com/cl/about_tetra_ ... fault.aspx

Having been in chile only 8 weeks, i was going to ask why it is not possible to get fresh milk....................it seems sad that we have to tolerate this awful long life stuff. I guess it is probably due to some stupid law or regulation but it would be interested to find out for sure.

Anyone know what the milk is like in Argentina or Uruguay?

Donnybrook wrote:The numbers are put there by the container manufacturer and not the milk company. This story has been hanging around for a long time.
http://www.vsantivirus.com/hoax-leche-r ... rizada.htm
http://www.tetrapak.com/cl/about_tetra_ ... fault.aspx

thanks donnybrook, didnt make commercial sense to me to re pasteurise that many times, or hold stock for so long that it needed to be "repasteurised"

even a treatment for microbilogical spikes should be resolved with a second treatment, (no idea how that is handeled in milk, or even if it happens), but in meat we either freeze -40 or we cook....

Corn beef in can = ex ecoli infected product mwahahahhaa, (perfectly fine to eat when cooked) or canned meat products etc!

tomtomuk wrote:Anyone know what the milk is like in Argentina or Uruguay?

just as bad... anyway serach forum on milk......

I would even recommend that admin delete this whole thread to prevent this ever popping up again!