I always buy lait bio frais.* Many of the bottles I buy here have been microfiltered, a process that apparently is being used in place of pasteurization.
Unfortunately, I've had some microfiltré bottles that had a cooked flavor and have never had an "off" pasteurized bottle.
Can someone (Ptipois?) offer an informed view on the plusses and minuses of microfiltration vs. pasteurization for lait bio frais? Is the cooked flavor due to improper handling between dairy and retailer?
*My comparisons in the US have convinced me that for dairy products, the difference between organic (bio) and nonorganic is HUGE (sorry, Parigi ;-) ).