“What’s wrong with him?”: Americans were shocked by milk from Russia – you won’t believe it, but the answer is simple

Foreigners are wrinkled, surprised and unable to understand what is wrong with him.

Americans try the drink, frown surprisedly and try to understand why its taste is so different from the usual. At first glance, the mystery seems strange, because we are talking about the same product, but the explanation lies in the features of animal husbandry, production technologies and even national food traditions.

One of the main reasons for the difference between Russian and American milk is related to the breeds of cows and their conditions. In Russia, breeds are traditionally bred that are well adapted to local climatic conditions.

Among them are black and motley, kholmogorsk and Yaroslavl. In livestock breeding, Kazakh bald and other breeds are also used.

Such animals are distinguished by endurance and the ability to tolerate quite severe weather conditions. The milk obtained from them often has a rich taste and a relatively high fat content, which can be 3.5-4.5%.

Thanks to these characteristics, the Russian product is well suited not only for use in its pure form, but also for the preparation of porridge, baking and a variety of traditional dishes. In the United States, the situation is somewhat different.

The basis of dairy farming there is Holstein breed. These cows are known for their high productivity and are able to produce significant amounts of milk.

However, the fat content of the American product, as a rule, is in the range of 3.1 - 3.8%. As a result, its taste can be perceived as lighter and less saturated compared to the usual Russian version.

Equally important is the industrial processing of milk. It is at this stage that some taste features are formed and the properties of the finished product change.

Pasteurization is widely used in Russia. During this treatment, the milk is heated to a temperature sufficient to kill most pathogens.

At the same time, the temperature regime and the duration of heating depend on the specific production technology. After processing, the product retains its characteristic taste, although some microorganisms, including useful ones, die.

Ultra-pasteurization is much more common in the United States. With this technology, milk is exposed to a very high temperature of about 135-150 degrees.

This treatment allows you to destroy almost all microorganisms, so that the product acquires a much longer shelf life. However, at the same time, some of its taste characteristics change.

That is why Americans, accustomed to long-term milk, may perceive the Russian version as unusual. The difference is felt not only in the saturation of taste, but also in the overall impression of the product.