Originally Posted by
SeriouslyLost
Don't know if anyone else has mentioned it, but Japanese milk plants usually/often treat milk at a lower temp than is common in many other countries. That means that milk will often retain the, err, "original" aroma of raw milk. It's not off, it's meant to be like that. Of course, when it is starting to go off you can't tell.
Isn't it rather the opposite? I think nearly all milk sold in Japan is UHT (ultra-high temperature) sterilized, like much of the milk in Europe and most organic milk and half-and-half in the US. This gives it a "cooked" flavor which is undetectable to people who are used to it but does not taste good to those accustomed to milk pasteurized at a lower temperature.