"Akilesh Ayyar" skrev i en meddelelse
...

Ahh, yup. You caught it. It is indeed ultra-pasteurized. Why does that
affect the taste? Is the taste difference I experienced the kind of
difference UHT usually produces?


The UHT process involves heating the milk to approx. 140 C ( approx. 280 F )
for about 4 seconds ( this is done under high pressure to avoid
evaporation ) several things happen during this process:

1- The proteins in the milk are denatured ( changed ) and release small
amounts of H2S ( smells like rotten eggs )

2- The lactose ( sugar in the milk ) can caramelise if heated too long

3- The milk is completely sterilised, nothing survives this treatment

The 2 first things is what makes the milk taste like it was "cooked"

"Normal" milk is typically pasteurised at about 80 C ( approx 180F ) for 15
seconds.. This is a compromise between killing most of the bacteria ( ~99% )
and not altering the taste of the product too much.. The pasteurising
temperatures may vary due to local regulations.

Hope this answers your question (?)
If not, please let me know and I will try to explain it differently

/peter ( Denmark )