This is the Gokujo Kabi Nashi Coffee Secretariat.

Yesterday, we discussed the ideal temperature for delicious milk, but in fact, the "pasteurization method" that milk undergoes in the process of becoming a product also significantly affects its taste and flavor.

Especially for milk used in cafe au lait and latte, the pasteurization method influences the taste of the coffee. This time, we will explain the differences between the two common pasteurization methods in Japanese milk and their respective characteristics.

1. Mainstream Milk: "Ultra-High Temperature (UHT) Pasteurization"

Currently, most of the milk generally sold in supermarkets is processed using this "ultra-high temperature instant pasteurization" method.

Pasteurization Method and Characteristics

This method involves instantaneous heating at 120℃ to 150℃ for just 1 to 3 seconds. Because it can be processed in a short time, it allows for efficient mass production, and since all bacteria are killed, it has the advantage of long-term storage.

However, because it is processed at high temperatures, proteins and calcium components can be altered by heat, and the original delicate flavor and richness of raw milk can be lost.

2. Preserving the Original Flavor of Milk: "Low-Temperature Long-Time (LTLT) Pasteurization"

As an old-fashioned pasteurization method, "low-temperature long-time pasteurization" has recently been re-attracting attention from those who care about the flavor of milk.

Pasteurization Method and Characteristics

This method slowly pasteurizes at a relatively low temperature of 62℃ to 65℃ for 30 minutes.

Only harmful bacteria are killed, while the beneficial bacteria and flavor components of raw milk remain, allowing you to enjoy the milk's original sweetness and mellowness. Since there is less alteration of components, a smooth texture is also a characteristic.

On the other hand, because pasteurization takes time, mass production is difficult, and it tends to be more expensive than UHT milk.

3. [Cafe au Lait elevated] A single choice of milk changes the taste

The difference in milk pasteurization methods becomes particularly evident when mixed with coffee.

UHT pasteurized milk loses its flavor, so it doesn't significantly affect the taste of coffee, but using low-temperature pasteurized milk adds its mellow sweetness and rich flavor, making your usual cafe au lait or latte significantly more delicious.

If you happen to see low-temperature pasteurized milk at a major supermarket or natural food store, please try it and experience the difference in sweetness. When combined with the clear taste of our "Gokujo Kabi Nashi Coffee," you can enjoy the ultimate harmony.