Food for Thought

[Guest guest]

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

 

Certainly milk shouldn't be kept for 40 days before it is consumed, but if you

don't buy the carton-milk and instead get the refrigerated one, it'd be better.

this is usually available in the organic-section of your grocery store if you

are in the US.

 

 

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I was stunned to find a product date on my $8.00 a gallon organic milk

of 40 days from the day I bought it. The store manager told me that

there is a new way of processing milk which enables the milk to have a

much longer shelf life.

[Guest guest]

all milk is both pasteurized and homogenized if it specifically

doesn't state that it is " whole milk "

in my city, there is only one company that produces this, and they

sell it in glass bottles, and call it " standard whole milk "

 

the term " organic " has been co-opted by big business, and doesn't say

anything about processing

you are better off getting goat milk, which is naturally homogenized

 

otherwise, support a local dairy

read more at www.realmilk.com

Caldecott

todd

www.toddcaldecott.com

____________________________

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

'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 own 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'

[Guest guest]

Thank you everyone for the tips. It has been a real learning

opportunity to discover just how bad our food supply is being

tampered with in the US. After talking to employees of various

stores/ health food and others, it seems the organic label on

anything does not mean anything and especially when comes to the

dairy industry. And pasteurization/homogenization or not, I will

have to learn about this too, however at this point I don't feel like

going near anything " dairy " . In one health food store, the same

brand of " milk " and both 2% fat whatever that means had different

sized cartons, the quart size one ultra pasteurized and shipped

across the country from Wisconsin, while the half gallon size was not

ultra pasteurized and shipped here to Portland, Oregon from southern

Oregon.

 

I have noticed that organic or not, local or not, bought at farmer's

market or store, that food has just plain lost it's flavor, or the

taste I remember. To top it off, things spoil so quickly and way

before the sell by date. One store I repeatedly go back with spoiled

things and finally I will stop going there when the manager said " oh

it happens all the time " ! This same store is where a friend worked

part time and would try to get things pulled from the refrigerator

and she told me that all the employees agreed that they would never

buy perishables there. Same for me now, finally too.

 

I would love to have a couple of cows, but know I would be way too

busy petting them to do anything else. And it goes without say, I

have no idea how to milk them or what to do after that. Sadly I

never had a relationship with my food source, but I am lucky enough

to remember what a peach tasted like. I wish that all beings (human,

animal, insects) have all the nutritious food they need.....and

shelter, clothing medical care and education too!

 

Om lokah samastah sukhino bhavantu

 

 

 

 

Wow, a shelf life of six months for organic

> milk is just too much for me to digest.

>

> Om lokah samastah sukhino bhavantu

>

[Guest guest]

I discussed this with my mother, who def has her informed opinion/research on

the milk debate.

 

Growing up in India and having lived in the States for a while, there's a

distinctive diff in the milk.

Pasteurization is not the cause of the issue... for the most part, anyone that

gets milk in india is requested/required to boil it for a few minute period,

while maintaining the boiling temperature for only a few seconds, which is very

much like high-temp pasteurization.

 

This also separates the cream out, that is collected and used for makhan and

making ghee eventually. The extra fat, esp in the buffalo milk that you get in

bombay is extremely heavy to digest and a considerably high-fat product.

 

The homogenization of the milk is where the process issue comes from. Once this

is done, even if you boil the milk at home the fats in the milk do not separate,

indicating the milk is not-milk-like any more!!!

 

In india we are able to, after weekly consumption of milk, take the milk-cream

collected and use it to make ghee, the same " whole " milk in the US doesn't form

any cream at all, even though u may boil it all you want.

 

 

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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. <snip>

[Guest guest]

you are absolutely correct. this is where the milk is destroyed, and

literally becomes another substance that technically should not be

called milk.

 

Patti Garland

Ayurvedic Chef and LifeStyle Coach

Bliss Kitchen

http://www.BlissKitchen.com

(760) 902-7020

 

 

 

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The homogenization of the milk is where the process issue comes from.