'pasteurization' or 'homogenization'

[Guest guest]

Milk is first pasteurized, i.e. heated to remove bacteria, etc., then

it's homogenized. I think the best milk to buy is organic raw milk.

You can buy it at the market in some states - California and

Illinois, I think Iowa too. Otherwise, establish a relationship with

a local farmer to get fresh milk. You usually have to own the cow.

And who wouldn't want to have their a cow!

 

The processed stuff shouldn't even be called milk.

 

This is from Wikipedia...

 

Pasteurisation typically uses temperatures below boiling since at

temperatures above the boiling point for milk casein micelles will

irreversibly aggregate (or " curdle " ). There are two main types of

pasteurisation used today: high temperature/short time (HTST) and

ultra-high temperature (UHT, Also known as Ultra-heat treated). In

the HTST process, milk is forced between metal plates or through

pipes heated on the outside by hot water, and is heated to 71.7 °C

(161 °F) for 15-20 seconds. UHT processing holds the milk at a

temperature of 138 °C (250 °F) for a fraction of a second. Milk

simply labeled " pasteurized " is usually treated with the HTST method,

whereas milk labeled " ultra-pasteurized " or simply " UHT " must be

treated with the UHT method. HTST pasteurized milk typically has a

refrigerated shelf life of two to three weeks, whereas ultra

pasteurized milk can last much longer when refrigerated, sometimes

two to three months. When UHT pasteurization is combined with sterile

handling and container technology, it can even be stored

unrefrigerated for long periods of time.

 

One of the oldest applications of homogenization is in milk

processing, where the aim is to prevent or delay the natural

separation of cream from the rest of the emulsion. The fat in milk

normally separates from the water and collects at the top.

Homogenization is the process of breaking up that fat into smaller

sizes so that it no longer separates from the milk, allowing the sale

of non-separating 2% and whole milk. This is accomplished by forcing

the milk at high pressure through small orifices.

 

Patti Garland

Ayurvedic Chef and LifeStyle Coach

Bliss Kitchen

http://www.BlissKitchen.com

(760) 902-7020

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Do you know if 'pasteurization' is the process or if it is

'homogenization'