To pasteurize larger quantities of milk in a more efficient manner, creameries began developing new processes as early as 1893. Not to be confused with homogenization, pasteurization is when the raw milk that comes straight from the cow is heated to kill bacteria (both good and bad) to help prevent food poisoning from the bad bacteria and to also extend the life of the milk. Us boys would run for refills every chance we could get. I grew up in the US and would only taste UHT milk when I visited my family in Mexico. “Rapid heat treatments like pasteurization, and especially ultra-pasteurization, actually flatten the molecules so the enzymes cannot do their work” citation: Weston Price. I believe that raw milk is better bc its hormone and antibiotic free, but I’m afraid of the bad bacterias that could be in it or the possible contamination. If you don’t heat the milk, the starter will not be able to culture the milk and you will not be able to make yogurt. That is unless the price comes down significantly. I use Activia as a starter, which I only use every 5th fermentation. It’s safe, it’s wholesome and thank you, Kristin for sharing your knowledge and caring to put together this site. If we want to believe we’re a country that has food freedom we need to change ourselves. The UHT Procdess has little more effect on the goodness of the milk. The purpose of UHT milk is to increase the shelf life. To read more about the philosophy that prompts the posts on this site, please read my About page. I would not drink UHT milk, but then I don’t drink any milk unless it has been turned into butter, cheese or yoghurt as I find it much easier to digest these products. Cows can get TB. If taste were the only criteria I would have a 5 pound canister of MSG in my kitchen – but I know better. Hmm is anyone else experiencing problems with the images on this blog The same as Pasteurization. it doesn’t even need to be refrigerated- that’s what. Thanks for this interesting read…as a mom w/ a toddler who mainly exclusively drinks organic milk, you are def. Some brands do actually still contain lactose, but also contain lactase, an enzyme that helps lactose-intolerant individuals digest the lactose. Natural Grocery carrys 4 of your products but Kiefer is not one of them, at least according to the website. *Bad equipment. Surprisingly, old-fashioned cooking of milk reduces immunogenicity of alpha-lactalbumen and beta-lacoglobulin, but UHT processing is not “cooking”, and the effects are vastly different, if not nearly opposite. If it was not so far to buy some Raw Milk, I would be buying it. Silk Almond Milk, Unsweetened Vanilla, 32 Fluid Ounce (Pack of 6), Vanilla Flavored Non-Dairy Almond Milk, Dairy-free Milk 32 Fl Oz (Pack of 6) 4.8 out of 5 stars 5,469 It’s held at that temperature for a minimum of  30 minutes, cooled, and then pumped out of the vat. The best milk: fresh, local RAW milk if you can find it or non-homogenized “traditionally” pasteurized “FULL-FAT” milk . I have been wondering for awhile whether something had changed with that particular milk and maybe it could be something that is upsetting my system. There are a whole “lotta” good things to learn from this book. And please consider that low heat pasteurization may be the balance we need in keeping milk nutritious while eliminating food borne pathogens. These discoveries led to milk pasteurization becoming a widespread practice in Europe, and it slowly caught on in the U.S.Reformers pushed for pasteurization in the U.S. in response to “slop milk,” a growing public health crisis in the early 20th century. Dean’s Horizon premium milk has a differing flavor. .-= Ann Marie @ CHEESESLAVE´s last blog post …Giveaway- Enter to Win a Le Creuset Stockpot 55 value =-. The protein nutritional quality of Fresh UHT is almost the same as pasteurized (which is in turn almost the same as raw). I have been buying the shelf variety for many years but for some reason my body has decided to break out in a rash, scabs, of which five doctors have no answers too. I’d like to see a variety of milk products. Milk that’s pasteurized at low temperatures is very different from milk that’s pasteurized at high-temps. It seems that places like this turn into an echo chamber for pseudoscientists to post their unreviewed, unsupported claims and just get away with it. At present they are treated with almost completely manufactured protein and sugar assemblies that hopefully include all essential nutrients (elemental formulas). Peter R. Kramer, Ph. This may be my one and only time sending you an email, but I’m thinking about the next person, Thank you, It is a very good quality milk, it has to be for the heat process to do its work. So now we drink low-heat pasteurized milk from a local dairy. I agree. If you test allergic to casein or lactalbumin, just make sure you know which of these proteins in in whatever you contemplate eating. Founder and CEO of Food Renegade, Kristen Michaelis CNC has been a Health and Nutrition Educator since 2008. I prefer my food just the way God intended it. Surely this warrents further investigation. I, too, make my yogurt from UHT milk and it’s fabulous. And people obviously survived drinking unrefrigerated milk before refrigerators were even invented. No, it is not. I learned that the standard dairy cows in the states are Holsteins. You embarrass us Americans and give us the reputation of ignorant. The only down side of UHT milk is that it tastes horrible to most people. Cow’s milk is NOT for humans. We only have 2 in the Vegas valley area, which is not close by. Indeed, actually DENATURED PROTEINS ARE BEST ABSORBABLE because the aminoacids are already broken down so they go faster to your blood stream. I can tell the difference in taste between raw and UHT milk. At the end of the day, UHT milk is clearly “safer” than raw milk because it’s been so thoroughly pasterised and is therefore less likely to have any potentially harmful bacteria in it. Why is it that these small individual sized organic milk containers in the US aren’t sold cold? You should be more worried about contracting mastitis and a host of other pathogens from drinking your precious raw milk, than the minor effects UHT processing has on other milks. will do their utmost to conceal bad press so long as it meets their long term goals. Problems with Ultra Pasteurized milk (UP) and how it affects 30 Minute Mozzarella Cheese. Or your inability to cope with something new? From what I’ve seen and read the truth is in the middle. A juice box? Regular pasteurized milk is allergenic too (though less so than UHT milk) with many experiencing the uncomfortable symptoms of lactose intolerance when it is consumed. i know. Low-temperature pasteurization destroys dangerous pathogens, but keeps the helpful bacteria our bodies need! So, I doubt it’s unsafe considering most Spaniards live much much longer than Americans. When I buy vegetables in Ireland, they look like vegetable but certainly do not taste like one . I say this confidently because the government has, in the 1900’s, hidden many detrimental facets about certain foods and pesticides to further their bottom line. I'm looking for a source of UHT milk, either organic or not, packed in half gallons. Cow’s milk is FOR THE CALF. –Pasteurization does prevent milk from being used for certain cheeses. Life expectancy in Europe is higher than in US. Therefore, virtually all bacteria are killed in the ultra-pasteurized milk while some may remain in pasteurized milk. When you cook food, you denature proteins, it’s the same process. Pasteurized milk is to be avoided too, and not just the ultrapasteurized dairy described above that is so terribly allergenic. So for decades, UHT processors have known that UHT processed milks results in a “high cooked flavor,” and they’ve done all kinds of experimenting to get rid of the nasty taste and smell (even resorting to adding flavonoid compounds to the milk to try to negate the off-flavor). What about the raw milk you put in your tea and coffee? I use Yogourmet yogurt starter or just propogate the culture from previous batches. You’ve seen it on the shelf: milk with a 4-month expiration date that touts “Ultra-Filtered” or “Ultra-Pasteurized.” How can milk last that long? Today, high temp short time (HTST) is the most common form of pasteurization in the milk industry. and other nutrition. This little project began when I found out most organic milk, supposedly including that destined to become organic yogurt, is ultra-pasteurized. Trying to inform people about the industrialization of their food supply is NOT bigotry. Here in South Africa we have quite a choice of different milks. Changes in protein nutritional quality in fresh I wasn’t sure they would just take my word for how bad it is for you. The only evidence for this given in the article is about people with leaky guy disease. The quote from the farmer in this blog post is BS, proteins are digested by proteases that don’t depend on the molecular shape – there are far too many types of protein for this to even be possible. Thanks! I think it was just that particular brand from Thailand or Malaysia. once again, even after the mad cow disaster extended by government subsidies to the industry in the past. My concern was recently backed up by people recently getting ill from the raw milk sold by a local farm through herd sharing. I also find it ridiculous that people are willing to spread this absolute pseudo-science and pretend sources are experts when they really aren’t. UHT is a necessary tool to provide high quality dairy products to the world’s population. Thanks to anyone with advice. It is required by law to label the milks as such. I don’t always eat atkins because I’m human, but for my own health my own body, it is the best way for me to eat. Your real focus should perhaps be not the silliness involved in not realising UHT does need to be in the fridge after opening, but the growth hormones that have been shown to have a DIRECT link (not an indirect one) to causing cancer in humans, that you routinely pump your cows full of there. [LEARN MORE]. Because I already have the disease, I still drink it, because I love it. I refuse to get a cup of coffee if all they are offering is UHT crap. Most big-brand organic milk is now ultra-pasteurized, so that’s probably why you’ve noticed that it doesn’t spoil as quickly as normal milk. Most recently, epicatechin, a flavonoid compound, was added to UHT milk prior to heating, and the results revealed partial inhibition of thermally generated cooked aroma (Colahan-Sederstrom and Peterson, 2005). Such nonsense! In an HTST processor, the milk flows continuously through a series of thin metal plates that are heated by hot water. Ultra-pasteurized (UP) milk is heated to a minimum of 280° F and held for 2 seconds, while ultra-high temperature (UHT) milk is heated to temperatures between 275° and 300° F. Both of these methods use commercially sterile equipment to produce a shelf-stable product that does not require refrigeration before opening. Still, no smell or no curdling. It’s almost impossible anymore to get real cream or even half-and-half anymore that isn’t some kind of UHT. This is pure nonsense: Obviously, some people really ARE lactose or casein intolerant — particularly if they’re from non-dairy herding ancestry. Organic refers to a) the food the cows are fed and b) the steroids/ antibiotics/ hormones (or lack thereof) involved in both the rearing of the cows and the ingredients of the milk. It’s why I don’t drink most store-bought organic milk. Local pasteurized goat milk from a personal friend, or Almond milk in the off season, Reignofblood Itsasecret via Facebook says. Most people call this “cooking”. Thank you . Find out more about what shelf-stable milk is, and how it differs from refrigerated milk. I agree pagan. for best results, buy fresh the day you are making the cheese. You’re right — these nutritional choices are a personal decision. I went to camp one summer and they had a milk fountain. Decades later, as an adult my family and I lived in a rural area where only raw milk was available locally. (3 times fresh) As for the smallness of Europe kitchens and fridges, it’s all fine when you are there living it. I’m here to see if UHT destroys oestrogen. But with every passing hour, there is a risk that pathogens are multiplying in this ideal growth medium. Big INDUSTRY money talks in DC. Saying that yoghurt or kefir cannot be made from UHT milk is simply incorrect! We knew it was good for us. I avoid non-UHT milk whenever possible to avoid the harmful bacteria that may well have contributed to my chronic gut disease. When I was in France 40 years ago that is all I drank. Then in 1924, the U.S. Public Health Service developed the Standard Milk Ordinance to assist states with voluntary pasteurization programs. Smart and Final and Iowa Meat Farms both sell Alta Dena. Favorite Answer. Read this and follow through with some of his suggestions or just make plans. They are especially beneficial to bodybuilders who use denatured proteins. With conventional (storebought) milk, there are basically two methods of pasteurization: HTST and UHT. My wife runs a small dairy farm here on a small island in Scotland, and recently we have begun pasteurising our milk for sale in local shops. It’s simply that you can store it on the shelf in supermarkets and it won’t harm you on the first glass. I mean, you are drinking the bodily fluids of an animal that poops all over itself and its friends. This is the basic stuff: You know when you buy a gallon of this, it needs to be gone by the end of the week, no exceptions. I have now read a few of your articles . I have done so many times. Our body was never intended to handle fat molecules obliterated into particles so tiny that they stay suspended in the milk rather than rise to the top. You people are crazy. what’s wrong with milk? They sell them warm, sitting on tables the way we sell donuts in the grocery store. .-= Jenny @ Nourished Kitchen´s last blog post …A Recipe- Coconut Flour Cake with Coconut Frosting =-. However, shelf-stable milk has met with limited acceptability by the consumer, especially in the United States, due in part to a high cooked flavor. What happens to the vitamins and minerals in raw milk when it is treated to UHT processing? It eliminates good “spoilage” like sour milk that is useful in cooking. This disgusts me. Just like we who support raw milk will go to sites of people who are saying raw milk is bad and try to convince them otherwise. That gave the dairy business the opportunity to skim the cream off and use it for products like butter and ice cream. Yesterday, my husband I drove more than an hour just to buy milk and other dairy products. I have some Central Market brand milk in my fridge (2%) and it says it's ultra-pasteurized on the front. They have been downright evasive on the GMO debate, biased towards conglomerates such as Dean Foods on their “organic” certification, and proven by the independent media, such as Food inc, to be ethically deficient and lazy. That’s one good thing about this site — people are being educated. After all, it is corn-free, full fat, and readily available. Still do. Living here in the U.S. I tried to make yogurt with it and it just won’t culture. We also have lots of maladies and allergies that did not exist at that time. It is also entitled to assume that everyone can have access to raw milk – short life span and expensive. In my opinion ( and I am still entitled to one I imagine), uht was the cause of years of Gastro intestinal upset and inflammation . I haven’t noticed the UHT label on any cheese packages either. Raw milk tastes divine. One particular choice may be good for someone; but often that same choice is not the best for another. Your link to the Weston Price foundation needs to be updated to, milk is better for people with crohn’s disease. Thanks Kristin!! For example, always going for grass fed beef sounds environmentally green on paper until you realize some aren’t locally sourced. Just because something is different does not make it bad. Look for evidence and be able to back up your claim, or simply do what works for you. Whatever, tastes fine to me and I don’t need to buy new milk every week. I won’t even buy half-and-half for my coffee if it’s ultra-pasteurized. Almost everyone heats it and then cools it before adding the cultures. Well it’s not the 1800s anymore and yet this has never been updated. In third world countries there are a plethora of diseases in raw milk. Now, that’s scary. This included lineolic acid, which is very important to our health. But, according to them, regular store-bought milk is fine. Your allergy doctor should tell you these kind of things, but often don’t. Since the enzymes, vitamins, and good bacteria are prese… Your email address will not be published. We specialize in delicious, dairy-based products to give everyone the nutrition they need, but we know our products are only one piece of a much larger purpose. Let this be a warning to those of you who buy milk at Target or who buy milk under the Market Pantry brand name. I shall revert back to normal milk for awhile and see if that helps. The problem with this whole raw milk vs other milk issue is that not everyone will have access to raw milk itself. yes! Problems with Ultra Pasteurized milk (UP) and how it affects 30 Minute Mozzarella Cheese. Yes, most raw milk today is safe due to safety measures other than processing. It taste is quite creamy then other milks. I’m sure next to a freeze pack it would be fine for the few hours between morning and afternoon snack. Yikes! This is a really interesting and informed article, however milk being organic doesn’t necessarily have anything to do with the UHT/ ultra-pasteurization process. Neither one is better (or worse) than the other? When you make yoghurt from milk what’s happening? Thanks for providing this informative blog post about organic milk. I appreciate the author removing misinformation, how about taking out the paragraph making unsubstantiated claims (“IF such proteins pass into the bloodstream…”)? It’s a sad day around here when I have to dry my girls off and go back to “store” milk. When you cook food, you denature proteins, it’s the same process. I agree with you that Horizon tastes strange. We make our own raw butter, cheeses and ice cream. Simple as that. The government is clearly hell bent on destroying all good things in the world. Search for Kalona SuperNatural products near you! Studies in London show that UHT. From afar it seems like a another terrible thing of Europe to have a small kitchen fridge. I don’t drink cow’s milk and I never have. I have tried different brands of Ultra Pasteurized milk. Horizon doesn’t taste burnt to me. In Spain, particularly the larger cities, most of the population drinks UHT milk sold warm in boxes. I would not use raw unless the milk is from my own animals. The official U.S. government definition of an ultra-pasteurized dairy product stipulates “such product shall have been thermally processed at or above 280° F for at least 2 seconds, either before or after packaging, so as to produce a product which has an extended shelf life.”. Oh boy, can I take a ride in your time machine? I’m all for health, and eating as much real food as possible, but overly nitpicking is not healthy either. So it doesn’t matter if UHT breaks down proteins, it is just saving a step that would normally happen 30 seconds after drinking milk anyway. I use soya milk instead and a few years ago I switched from fresh to UHT soya milk. That is BS I work in the UHT industry, I have for 33 years, the milk that is heat treated to UHT time and temperature has NOTHING added to it. A lot of people feel that Ultra-pasteurized milk has a “cooked flavor”. Cat. or if it’s the blog. It’s beneficial bacteria that line our gut that help the human body to develop appropriate immune responses, to manufacturer vitamins and to digest macronutrients. The effect on casein is negligible. Loved this! But when you heat milk on your stovetop and then let it cool, it is spending far more time at high temperature than in pasteurization. On every Navy ship I’ve deployed on, we had UHT milk. The same is true with the Dairy INDUSTRY’s use of “moo-glue” milk derivative “proteins” now in all sorts of dairy “products” including “cheese”with “standards of identity” that FDA used to monitor and hold processors accounatable to follow. Dont forget they are also processed,so that they last months in a shelf, so they are the boogeyman too. I like what I have learned about your batch pasteurization and would love to switch to your kiefer. If you want to be healthy, instead of a statistic, drink UHT milk and stop risking your life for no real reason. Kc — Have you ever considered watering down cream and using that as a drink (that’s something I once heard Sally Fallon Morrell recommend)? In Africa, I was infected with salmonella after drinking milk I “thought” was heated sufficiently to pasteurize it. You can’t even make cheese from it, not because the cheese tastes bad, but because it won’t clabber and won’t foster the growth of the beneficial bacteria necessary to do so. Privacy Policy, Why to Avoid Ultra-Pasteurized and Ultra-Filtered Dairy. Besides that it is much more nviromen5al friendly since you don’t have to refrigerate the milk on the stores. St. Bernard’s homogenized milk. People have been drinking UHT milk in Europe for decades and they’re not falling apart with illness because of it. I have friends who make yoghurt out of UHT all the time, and they get a much better consistency than I do when I make out of regular milk. With all the live enzymes dead from UHT the milk is hard to process in the body. .you will get germs when you boil it and you will kill them. Vat processing under pasteurizing conditions at 63°C for 30 min resulted in less than 10% denaturation.”. An additional question I have. Even when we “have” to drink the pasteurized stuff, we still have a few options. I’ll believe that UHT milk proteins are undigestible as soon as I see actual experimental data rather than speculation on whether or not it is real and anecdotal comments from cyberspace. Oestrogen causes breast cancer in some people, so destroying it is beneficial and would make it better than normal milk. I worked on a cruise ship with several Italians, and they love their morning cappuccino. This is all Bs! Since ultra-pasteurized or UHT milk will not adequately support microbial life, it is unlikely that … We have a cow and after milking we boil the milk before drinking it, therefore paterizing it, this is the only way I would really drink it. For those cultures that have grown up with it, it is a tasty part of a healthy diet. we are milkmen and we like David Gumpert’s new book; “THE RAW MILK REVOLUTION – Behind America’s Emerging Battle Over Food Rights.”. Don’t you think the same thing happens with milk? Just because you’ve been drinking raw milk for years without any problems just means your number hasn’t been called yet. I love milk and still drink milk everyday and i have for over 30 years. But each to his own. Indeed, actually DENATURED PROTEINS ARE BEST ABSORBABLE because the aminoacids are already broken down so they go faster to your blood stream. 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