Pasteurized, Ultra Pasteurized and Raw Milk. All the same, right?
The idea for this began with a conversation with Ginny Marie @Lemondroppie regarding milk.
Walk down any dairy aisle these days and the offerings seem to be overwhelming The milk we drank as kids, seems to have gone from boring to boutique overnight. I am talking about cow's milk, not from any other animal. To help sort it all out, I thought a little definition of sorts would help with your next trip to the dairy aisle.
Let's start with what we all know since we were kids, pasteurized milk. This is the stuff that seems to change in price when the wind blows. Pasteurized means the milk is exposed to a minimum of 161 degrees for 15 seconds, Cornell University Department of Food Science Dairy Foods Science.
The shelf life of pasteurized milk is 12 to 21 days, which is a tight window for famers and grocers but they seem to make it work. Maybe a future blog post on this subject.
Ultra-Pasteurized milk, UHT, is heated to 280 degrees for 2 seconds with a shelf life of 30 to 90 days, Cornell University. Many people I talk to love this option because the milk lasts so much longer and avoids the weekly "milk runs" to the gas station. The downside is the caramelization of the milk sugars giving it a cooked flavor. For a longer stay in the refrigerator, this works for many people.
Raw milk is a product that has not been exposed to the pasteurization process. Proponents of the raw milk movement believe the product has a higher nutritional value because it retains more enzymes and healthy bacterial. There are two major drawbacks. First, it is difficult or cumbersome to purchase, if your state allows such a sale. Check this map to find out if you can legally purchase raw milk. Second, is a health concern since the milk retains ALL the healthy and unhealthy bacteria. Unhealthy bacteria can to introduced from several sources, including feces, environment and cross-contamination from humans - just to name a few. Unhealthy bacteria symptoms in humans include: several days of diarrhea, stomach cramping, and vomiting. Other more extreme symptoms are: kidney failure, paralysis, chronic disorders, and even death, according to the Center for Disease Control. Yikes. The introduction of unhealthy bacteria is not a sign of a bad farmer, the bacteria inadvertently gets into the milk. A farmer does not put in long days only to have his hard work make someone sick.
The US Government feels pasteurized milk is best for Americans. The Food and Drug Association feels so strongly against Raw Milk this was posted on their site:
Whatever choice you make, all milk needs to be refrigerated for at least 40 degrees and always dispose of the product after the expiration date. I know it is tempting to buy cheap milk past the date, but your health is not worth the risk.
In the end, the posting is only to present information and not to judge. Only YOU get to make the choice of which milk is best in your refrigerator. I will say Former Farmer and his family have a reminiscent look on their faces when they think back to milking cows. They would dip their cup into the milking tank for the best cup of milk on earth. Followed quickly by, we would never do that today.
Post Take Aways:
Milk is all about heating or not heating.
Raw Milk does have health concerns both good and bad It is your choice.
Always refrigerate your milk.
Off for a nice cup of milk with a cookie dipped in it.
Walk down any dairy aisle these days and the offerings seem to be overwhelming The milk we drank as kids, seems to have gone from boring to boutique overnight. I am talking about cow's milk, not from any other animal. To help sort it all out, I thought a little definition of sorts would help with your next trip to the dairy aisle.
Let's start with what we all know since we were kids, pasteurized milk. This is the stuff that seems to change in price when the wind blows. Pasteurized means the milk is exposed to a minimum of 161 degrees for 15 seconds, Cornell University Department of Food Science Dairy Foods Science.
The shelf life of pasteurized milk is 12 to 21 days, which is a tight window for famers and grocers but they seem to make it work. Maybe a future blog post on this subject.
Ultra-Pasteurized milk, UHT, is heated to 280 degrees for 2 seconds with a shelf life of 30 to 90 days, Cornell University. Many people I talk to love this option because the milk lasts so much longer and avoids the weekly "milk runs" to the gas station. The downside is the caramelization of the milk sugars giving it a cooked flavor. For a longer stay in the refrigerator, this works for many people.
Raw milk is a product that has not been exposed to the pasteurization process. Proponents of the raw milk movement believe the product has a higher nutritional value because it retains more enzymes and healthy bacterial. There are two major drawbacks. First, it is difficult or cumbersome to purchase, if your state allows such a sale. Check this map to find out if you can legally purchase raw milk. Second, is a health concern since the milk retains ALL the healthy and unhealthy bacteria. Unhealthy bacteria can to introduced from several sources, including feces, environment and cross-contamination from humans - just to name a few. Unhealthy bacteria symptoms in humans include: several days of diarrhea, stomach cramping, and vomiting. Other more extreme symptoms are: kidney failure, paralysis, chronic disorders, and even death, according to the Center for Disease Control. Yikes. The introduction of unhealthy bacteria is not a sign of a bad farmer, the bacteria inadvertently gets into the milk. A farmer does not put in long days only to have his hard work make someone sick.
The US Government feels pasteurized milk is best for Americans. The Food and Drug Association feels so strongly against Raw Milk this was posted on their site:
"Raw Milk & Pasteurization: Debunking Milk Myths
While pasteurization has helped provide safe, nutrient-rich milk and cheese for over 120 years, some people continue to believe that pasteurization harms milk and that raw milk is a safe healthier alternative.
Here are some common myths and proven facts about milk and pasteurization:
- Pasteurizing milk DOES NOT cause lactose intolerance and allergic reactions. Both raw milk and pasteurized milk can cause allergic reactions in people sensitive to milk proteins.
- Raw milk DOES NOT kill dangerous pathogens by itself.
- Pasteurization DOES NOT reduce milk's nutritional value.
- Pasteurization DOES NOT mean that it is safe to leave milk out of the refrigerator for extended time, particularly after it has been opened.
- Pasteurization DOES kill harmful bacteria.
- Pasteurization DOES save lives."
Whatever choice you make, all milk needs to be refrigerated for at least 40 degrees and always dispose of the product after the expiration date. I know it is tempting to buy cheap milk past the date, but your health is not worth the risk.
In the end, the posting is only to present information and not to judge. Only YOU get to make the choice of which milk is best in your refrigerator. I will say Former Farmer and his family have a reminiscent look on their faces when they think back to milking cows. They would dip their cup into the milking tank for the best cup of milk on earth. Followed quickly by, we would never do that today.
Post Take Aways:
Milk is all about heating or not heating.
Raw Milk does have health concerns both good and bad It is your choice.
Always refrigerate your milk.
Off for a nice cup of milk with a cookie dipped in it.
Something to think about next time I go to the Jewels....
ReplyDeleteI never knew there were two different ways to pasteurize milk! That's so interesting! (I'm glad I inspired you to write this.)
ReplyDeleteThere's nothing better than milk and cookies! ;)