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Didn't Butter used to Taste Better

It seemed to taste so "clean" now, stripped of flavor, and now also so often tragically and unnecessarily so stripped of salt as well. I think so and I have some theories:

1) the cows

2) what they eat

3) food safety rules at the plant

4) the milk is chilled to fast and/or too cold

5) Done on purpose by the manufacturer because they think this is what we want. Might have something to do with needing to taste clean to get graded class A by the government.


What say you?
.

I think Maggie nailed it. Adults have about half the taste buds of kids at best, and as we age, those decline in number. That is why taste is sometimes so intense for kids that they reject it, but when they grow up, the less intensity in taste makes the previously rejected food palatable to them.

So butter probably tastes like it always has. We just can't taste it as completely as we did when we were kids.
 
Hmm. I've heard older people claiming that stuff like milk and butter tasted better when they we're young, but I don't know. Is it the aforementioned decline in taste buds or just plain old nostalgia? The amount of preservatives they put into the food these days, wouldn't be surprised if there really was something to it.

Oh,and glad to see the Finlandia butter getting some love, though. From a personal (if a little biased) experience I'd say that Finnish milk and butter beats American hands down, but you guys take the cake when it comes to cheese. Hard to get a good Jack cheese or Cheddar made in Finland. :)
 
Don't know about butter changing taste, but Hellman's Mayo suddenly started tasting far eggier.

Now, the wife picked up Hellman's "now made with cage free eggs", but I don't chalk it up to that. I've had plenty of both normal and cage free eggs and they don't really taste different - the difference is in the degree to which one is willing to pay more for products from animals treated a little less crappily.
 
Don't know about butter changing taste, but Hellman's Mayo suddenly started tasting far eggier.

Now, the wife picked up Hellman's "now made with cage free eggs", but I don't chalk it up to that. I've had plenty of both normal and cage free eggs and they don't really taste different - the difference is in the degree to which one is willing to pay more for products from animals treated a little less crappily.

They changed the recipe, it was a big deal, pretty sure they blamed"competitive Pressures" because running a brand is hard to do with all of those promotion costs, which includes shelf space costs. The quality of the major brands have been plummeting as they struggle to have a few hundred million $$$$ in profits to rub together every quarter......some real poverty I tell ya....Quite the sad story....
 
They changed the recipe, it was a big deal, pretty sure they blamed"competitive Pressures" because running a brand is hard to do with all of those promotion costs, which includes shelf space costs. The quality of the major brands have been plummeting as they struggle to have a few hundred million $$$$ in profits to rub together every quarter......some real poverty I tell ya....Quite the sad story....

I do recall reading somewhere about a change in recipe that produced a less jelly-like consistency in the stuff, but that was a couple years ago.

Hellmann’s mayonnaise different texture: Has something changed in Unilever’s recipe?



The eggier taste seems to have started with the most recently purchased tub of Mayo (and no, it's not rotten or anything). Not sure whether i like it more or less. Am getting used to it.
 
I do recall reading somewhere about a change in recipe that produced a less jelly-like consistency in the stuff, but that was a couple years ago.

Hellmann’s mayonnaise different texture: Has something changed in Unilever’s recipe?



The eggier taste seems to have started with the most recently purchased tub of Mayo (and no, it's not rotten or anything). Not sure whether i like it more or less. Am getting used to it.

G_d's way to telling you that you should be eating Duke's mayo
 
that depends on the brand, but, I'll tell you the pig definitely tastes better south of the Mason Dixon than it does north of it...
 
that depends on the brand, but, I'll tell you the pig definitely tastes better south of the Mason Dixon than it does north of it...

Let's not get into how pork has been ruined, MKay?

That needs its own thread.

I'll be there.
 
The food may not be great, but they have lots of coos with lots of grass to eat. If you don't try it, you'll never know if you would like it.

I've seen Belgian butter, but it's even more expensive than the Irish butter. I'll have to give in at some point, and test it....

Trust me, you havent tasted butter until youve had the French stuff. Once you eat it you will never go back...
 
It seemed to taste so "clean" now, stripped of flavor, and now also so often tragically and unnecessarily so stripped of salt as well. I think so and I have some theories:

1) the cows

2) what they eat

3) food safety rules at the plant

4) the milk is chilled to fast and/or too cold

5) Done on purpose by the manufacturer because they think this is what we want. Might have something to do with needing to taste clean to get graded class A by the government.


What say you?
.

Butter has changed a lot, one defining factor is cost. The other issue is that fake stuff taking over the market, got to compete with that price wise and all.

If you want real butter, go to europe, or go to an amish town. Butter is labor intensive but you can make it yourself if storebought aint cutting it for you. For me I was spoiled in afghanistan with the german military dfac, their bacon was awefull, potatoes with every meal, but they had fresh rolls for all meals, and real butter everywhere, no fake crap and the variety was amazing.
 
Trust me, you havent tasted butter until youve had the French stuff. Once you eat it you will never go back...

I have had french and german butter, both are good, I just do not think america tries anymore with butter, they keep the costs as low as possible to compete with fake stuffz.
 
Butter has changed a lot, one defining factor is cost. The other issue is that fake stuff taking over the market, got to compete with that price wise and all.

If you want real butter, go to europe, or go to an amish town. Butter is labor intensive but you can make it yourself if storebought aint cutting it for you. For me I was spoiled in afghanistan with the german military dfac, their bacon was awefull, potatoes with every meal, but they had fresh rolls for all meals, and real butter everywhere, no fake crap and the variety was amazing.

What what?.....This sounds tantalizingly like you know what you are talking about, and I have seen before on other subjects that this happens with you sometimes ....

Whaddya know that's factual?

GOT LINKS?
 
What what?.....This sounds tantalizingly like you know what you are talking about, and I have seen before on other subjects that this happens with you sometimes ....

Whaddya know that's factual?

GOT LINKS?

I aint got no links, just knowledge of how butter taste as dropped off over the years, especially as the price gap betwen margerine and butter has increased. I have had butter from europe in afghanistan, and it is miles better than what they sell here.

If you want real butter and do not want to make it, find an amish seller, they still do everything like the old days. Or you can look at domestic or foreign butter sold online, you can do that nowadays packed in dry ice and shipped, sure beats the crap out of cheap commercial brands now available.
 
I aint got no links, just knowledge of how butter taste as dropped off over the years, especially as the price gap betwen margerine and butter has increased. I have had butter from europe in afghanistan, and it is miles better than what they sell here.

If you want real butter and do not want to make it, find an amish seller, they still do everything like the old days. Or you can look at domestic or foreign butter sold online, you can do that nowadays packed in dry ice and shipped, sure beats the crap out of cheap commercial brands now available.

Ya I think we have well established that there is good butter out there still, but the question is still on the table of what makes the crap butter so flavorless. Sure I assume that this has something to do with being cheap, but that could be the feed, the cows, where they live (sanitized environment), the manufacturing process, food safety considerations....... I got told once at my last home that back in the day they used to spike each batch with a chunk of the last batch as a way to add cultures which added flavor but that the law will not allow this now...THE LAW being the government and its inspectors not necessarily code....and there are other possibilities.

I have been trying to figure this out for a couple of years.

I would sure like to know.


SIGNED:
CURIOUS HAWKEYE
reading.gif
 
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Ya I think we have well established that there is good butter out there still, but the question is still on the table of what makes the crap butter so flavorless. Sure I assume that this has something to do with being cheap, but that could be the feed, the cows, where they live (sanitized environment), the manufacturing process, food safety considerations....... I got told once at my last home that back in the day they used to spike each batch with a chunk of the last batch as a way to add cultures which added flavor but that the law will not allow this now...THE LAW being the government and its inspectors not necessarily code....and there are other possibilities.

I have been trying to figure this out for a couple of years.

I would sure like to know.

I think most of it is competition, go to any supermarket, 99.9% of the butter sold at any major store is land o lakes butter, which is awefull. There are better brands, just not widely sold, you can still buy them online now, rather than going to your supermarket and browsing through the 1 square foot by one square foot butter section next to the 50 square foot of margerine brands.
 
I think most of it is competition, go to any supermarket, 99.9% of the butter sold at any major store is land o lakes butter, which is awefull. There are better brands, just not widely sold, you can still buy them online now, rather than going to your supermarket and browsing through the 1 square foot by one square foot butter section next to the 50 square foot of margerine brands.

Obviously we are suffering from a failure to communicate but that's Ok, Thanks for your interest in my quest, I like your work by the way...... I always try to spend quality time with other smart people. I love the poorly educated though too..Me and Trump, we are like that.


-----------------------------------------------------------------------------------

If anyone could help me.......

This has been bugging me.

And it makes me feel dumb that even with my extensive internet and personal networking skills I have not in several years been able to solve this.

That's with me hanging out a lot of the time with the SMART PEOPLE.

:2brickwal
 
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It seemed to taste so "clean" now, stripped of flavor, and now also so often tragically and unnecessarily so stripped of salt as well. I think so and I have some theories:

1) the cows

2) what they eat

3) food safety rules at the plant

4) the milk is chilled to fast and/or too cold

5) Done on purpose by the manufacturer because they think this is what we want. Might have something to do with needing to taste clean to get graded class A by the government.


What say you?
.

I think you are comparing to margarines which are more flavorful.
 
It seemed to taste so "clean" now, stripped of flavor, and now also so often tragically and unnecessarily so stripped of salt as well. I think so and I have some theories:

1) the cows

2) what they eat

3) food safety rules at the plant

4) the milk is chilled to fast and/or too cold

5) Done on purpose by the manufacturer because they think this is what we want. Might have something to do with needing to taste clean to get graded class A by the government.


What say you?
.

I suspect it has mostly to do with modern pasteurization, etc., which tends to take the flavor out of things. A lot of good taste comes from things someone considers bad for you, so you can't have it.
 
I suspect it has mostly to do with modern pasteurization, etc., which tends to take the flavor out of things. A lot of good taste comes from things someone considers bad for you, so you can't have it.

What? How has pasteurization changed? Now antiseptic milking rooms and flash chilled milk at those farms and trucks that keep it very cold...that is all new.
 
What? How has pasteurization changed? Now antiseptic milking rooms and flash chilled milk at those farms and trucks that keep it very cold...that is all new.

Dunno. Was just speculating. Pasteurization does squelch flavor, though.
 
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