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17.10.2017 - Foods

ComparisonoffreshwholemilkbyStiftungWarentest

In the October 2017 issue of Stiftung Warentest, 18 types of fresh whole milk were tested on various aspects and the results were evaluated. Below is a summary of the test parameters:

• Sensory evaluation (appearance, smell, taste, and mouthfeel) on the expiration date.
  A slight cooked taste was noticed in one type of fresh whole milk.
• Microbiology
  The products were tested on the expiration date for total germ count, Salmonella, Listeria monocytogenes, Bacillus cereus, pseudomonads, coagulase-positive staphylococci, enterobacteria, E. coli, and yeast. No product was contaminated.
• Preservation of milk ingredients during heat treatment
  Parameters such as peroxidase activity, levels of lactulose, acid-soluble beta-lactoglobulin, and furosine were tested, as these parameters change during the heat treatment of fresh whole milk. Several products had downgrades in this regard, and one product even showed significant impairment due to heat exposure.
• Contaminants
  Tests were conducted for halogenated hydrocarbons, aflatoxin M1, chlorate, perchlorate, lead, iodine, and antibiotic residues. In one fresh whole milk type, the iodine level was significantly increased, while all other products performed very well in these investigations.
• Declaration
  The completeness and correctness of legally required labeling elements were checked, as well as advertising claims and visual representations. Readability and clarity were also evaluated.
• Packaging
  Evaluations included how easily the packages can be opened and resealed, whether recycling instructions are present, and the handling during product pouring.
• Further tests included dilution of fresh whole milk, nutritional information, alpha-linolenic acid content, calcium content,…

Frequent downgrades or unsatisfactory ratings were mainly due to:

• Declaration (e.g., due to misleading information about the cow's feed or misleading visual representation of a cow on a meadow, even though only stable housing occurs)
• Insufficient preservation of milk ingredients during heat treatment (one product showed significant impairment due to heat exposure)

In this context, the corporate responsibility of the suppliers of the tested fresh whole milk varieties was also examined. The focus was on animal welfare, the environment, and pricing. Additional important points were corporate policy as well as traceability. Regarding corporate responsibility, the producers of organic products performed the best. Some suppliers of conventional fresh whole milk were rated as inadequate due to lack of transparency regarding production conditions or pricing. It was generally found: the cheaper a fresh whole milk is offered, the lower the commitment to animal welfare, environment, or fair producer prices.

More detailed information about the test series can be found in the Stiftung Warentest issue number 10/2017.

Source: Stiftung Warentest issue number 10/2017: www.test.de