Thursday, March 28

We already know which is the best milk in Spain. What is not so clear is what that means


The best milk in Spain is Galician and is sold by Mercadona. At least, those are the conclusions of a consumption study published by the OCU a few days ago and in which the private label milks of the main Spanish supermarkets were analyzed. A total of 38 different labels have been subjected to quality and price analysis, but only seven could be classified as very good and, among them, Naturleite milk (the Galician factory owned by COVAP that is behind Hacendado milk) can be considered the best.


But what does that really mean? We live in strange times when it comes to rankings and product contests. The example of cheese is paradigmatic: although the “International Cheese Awards” have been held in Nantwich (England) since 1897, only in recent years have we seen dozens of cheeses in supermarkets claiming to be the best cheese in the world. This is due in part to the improvement in the quality and internationalization of Spanish products, but also to a certain spectacularization of the world of gastronomic products (and the appearance of dozens of contests of this type).

For this reason, speaking of “the best milk in Spain” does not sound like something too spectacular. Does it really mean something? Is it marketing or are there reasons to pay attention to this type of analysis? That is, how is the quality of milk measured?

The best milk in Spain according to the OCU is Galician and is sold in Mercadona

There are things that can only be known in a laboratory…. The answer is yes. There are objective criteria to know that one milk is better than another. The problem is that, in general, there are many things that can be known only by knowing the industrial processing of milk (or with a laboratory). For example, the OCU study has focused on overheating during the sterilization process (something that implies a loss of essential amino acids and vitamins and causes changes in color and flavor). However, this type of information is often not available to consumers. At least, if they don’t have a lab handy.

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But there are many things that are available to everyone. With a bit of practice, yes. PROLAC, the Spanish Association of Milk Producers has some very interesting advice to know if the milk is of quality. For example, on a visual level, there are many things that can be examined just by looking at a little milk in a glass:

  • the color (Is it always white or does it turn yellowish? This happens when the fat content is high or there are problems in the thermal process),
  • density (is it dense or liquid? As a general rule, the more liquid the worse the quality),
  • the homogeneity (does it leave a white tear or are there lumps on the walls? It is possible that it was not homogenized well or that powdered milk was used)

Smell, texture, and taste are also good predictors of product quality. However, it is not easy to identify the correct keys because UHT milk (the most consumed in Spain) is subjected to thermal processes that alter the organoleptic qualities of the milk. If we are guided by the taste of milk (what fresh milk tastes like, for example), we will be missing the mark. For this reason, it is better not to get obsessed: if the OCU report makes anything clear, it is that optimal quality is difficult to find, but the milks that are on the market are safe and worthwhile.

Image | Angelina Livin

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