Raw Milk FAQ Raw Milk FAQ Answers to some frequently asked questions about raw milk: Q: Is all raw milk the same? A: No! There is a lot of variation due to the many factors that go into its formation. What the cow is fed, how and where it's raised, how the milk is collected all play important roles in its safety and quality. Cows pastured on organic green grass produce milk with amazing health benefits. Q: Won't raw milk make me sick? A: Not if it is properly collected from cows fed organic grass (and a minimum of grain). Heavy grain diets change the composition of the milk and hinder its ability to protect itself. Grass-fed milk has natural antibiotic properties that help protect it (and those lucky enough to drink it) from pathogenic bacteria. If you've been using pasteurized dairy products, you might want to eat small amounts of yogurt or kefir for a week or so, to give your digestive tract a pro-biotic boost, before switching to raw milk. Q: I want to try raw milk! How can I get it? A: The amazing folks at the Weston A. Price Foundation have an excellent site that lists raw dairy suppliers in almost every state and in several countries around the world.

Click here to begin your search. Q: What is pasteurization ? A: Adapted to partially sterilize raw foods (from a technique originally invented by French scientist Louis Pasteur for use on beer and wine), pasteurization is a heating process designed to destroy all bacteria and most enzyme activity. Along with partial sterility, the pasteurized product then has a much longer shelf life. UHT pasteurized milk (totally sterilized) can last for months without refrigeration. Just to be clear, milk that has been pasteurized can no longer be considered 'raw.' Q: What is homogenization ? A: Homogenization is the process of forcing whole milk through small orifices under very high pressure. This breaks the fat globules into much smaller particles and prevents the cream from rising to the top. The intense pressure also subjects the milk to high heat for a second time, alters color, flavor and, very likely, nutritional value of the end product. Q: I'm lactose intolerant. Can I drink raw milk? A: Chances are good that you may, even if you're of African or Asian descent, assuming you can find a reliable source near your home.

Unheated milk contains its full complement of enzymes and lactase-producing bacteria needed by our bodies to break down and assimilate the milk sugar lactose. These helpful bacteria are killed in the pasteurization/homogenization process. Fermented milk products, such as yogurt and kefir, naturally lower in lactose due to the actions of various Lactobacillus and other lactic acid-producing bacteria, may be better tolerated by some. Q: What if I'm allergic to milk? A: While a valuable food, dairy products, raw or otherwise, are not everyone's cup of tea. Milk allergies are very real and serious threats today- just ask any pediatrician. Barring the small percentage of folks allergic to all forms of the milk protein casein, you might be able to tolerate raw milk with its self-digesting food enzymes intact. Again, fermented dairy products may be better tolerated by some individuals. Q: What about the saturated fat and cholesterol in milk? A: These two very controversial but extremely essential substances are found in every cell membrane in our bodies. Without them, we'd soon die.

There's far too much to discuss in a few sentences, so click on the two links above to learn more about why these two important ingredients of whole, raw milk are so crucial to your health. Q: Can anybody drink raw milk? A: Yes, with a nod to those folks whom it just doesn't suit, but there are a few important exceptions. For infants, there's absolutely no substitute for mother's milk, however, should that be unavailable for some unfortunate reason, baby formula with raw milk as a base can fill in nicely. Individuals with a compromised immune system, whether due to illness, medication, chemo-therapy or genetic malfunction, may be able to drink it, but should consult with a raw milk-friendly medical professional before attempting it. Q: Doesn't raw milk contain hormones ? A: Yes, it has trace amounts of naturally occurring hormones and growth factors- key bioactive ingredients that make it such a valuable, healing food. Raw milk, especially that from cows fed organic green grass, isn't just a great tasting food, it's powerful medicine. That's likely one of the major reasons it's unavailable in so many states. After all, we can't have people healing themselves, now can we?

Q: What about raw skim milk? A: Raw milk from grass-fed cows is a complete and balanced food. You could literally live on it and nothing else for the rest of your life. Not so with skim milk. By removing important fats and fat-soluble vitamins in the skimming process, this once excellent food actually becomes a burden on the body, causing the liver to give up stored nutrients in its digestion. The loss of CLA , pathogen-busting medium-chain triglycerides and vitamin A alone constitutes an unforgivable crime against nature's perfect food. Rather than avoiding fat, take the time to learn why its presence is essential to your health (see fat link above). My advice? Skip the skim. Your body will thank you. Q: How long will raw milk keep? A: When kept at the optimal temperature of 36-38° F. (2.2-3.3°C.) you can expect fresh raw milk to last from 7-10 days. Higher temperatures allow the normally occurring lactobacilli to get busy making lactic acid, which gives soured milk its characteristically tangy taste and reduces its shelf life.

Bring a cooler bag and ice or gel packs with you when buying milk on hot summer days or if you have a long drive home - it'll stay fresher tasting longer. Q: Can raw milk be used in cooking? A: Ideally, no. The whole idea behind not pasteurizing milk straight from the cow is to preserve the delicate bioactive factors it contains. When heated to cooking temperatures or poured into coffee or tea close to the boiling point, you're effectively pasteurizing it and thus depriving yourself of the beneficial enzymes, immunoglobulins and other factors it contains, as well as increasing its allergenicity. Hi-speed blending can physically damage raw milk as well, so if you like smoothies, puree the other ingredients first, then stir in the raw milk. Q: Is it okay to freeze raw milk (i.e. is there any nutritional loss)? A: Depending on who you ask (or who funded the study) freezing raw milk has either 'no appreciable effect' on nutritive value, or it substantially impacts flavor, texture and consistency. I can vouch for the off-taste and altered mouth-feel. To me, frozen is a poor substitute for fresh.

One study found vitamins B-6 and C levels reduced by freezing, another noted disruption of fat globules (probably the reason taste is altered), hydrolysis of triglycerides and decreased linoleic and linolenic fatty acid levels. There is fairly general agreement that the longer it remains frozen, the greater the loss of bacterial inhibiting ability. But whether all that adds up to detrimental? Good question. I find freezing tantamount to processing because the thawed product differs significantly from that straight out of the cow. I don't think it'll hurt you, assuming it came from clean, grass-fed animals, but for me, fresh is much more preferable than frozen, if only from an enjoyment standpoint. ©2012 Raw Milk Facts, All Rights Reserved- See Legal Disclaimer Site last updated June 21, 2012 Why does organic milk last so much longer than regular milk? - Scientific American Scientific American Why does organic milk last so much longer than regular milk?

Craig Baumrucker, professor of animal nutrition and physiology at Pennsylvania State University, pours out an answer: Advertisement | Report Ad If you’ve ever shopped for milk, you’ve no doubt noticed what our questioner has: While regular milk expires within about a week or sooner, organic milk lasts much longer—as long as a month. So what is it about organic milk that makes it stay fresh so long? Actually, it turns out that it has nothing to do with the milk being organic. All "organic" means is that the farm the milk comes from does not use antibiotics to fight infections in cows or hormones to stimulate more milk production . Organic milk lasts longer because producers use a different process to preserve it. According to the Northeast Organic Dairy Producers Alliance, the milk needs to stay fresh longer because organic products often have to travel farther to reach store shelves since it is not produced throughout the country. The process that gives the milk a longer shelf life is called ultrahigh temperature (UHT) processing or treatment, in which milk is heated to 280 degrees Fahrenheit (138 degrees Celsius) for two to four seconds, killing any bacteria in it. Compare that to pasteurization, the standard preservation process.

There are two types of pasteurization: "low temperature, long time," in which milk is heated to 145 degrees F (63 degrees C) for at least 30 minutes*, or the more common "high temperature, short time," in which milk is heated to roughly 160 degrees F (71 degrees C) for at least 15 seconds. The different temperatures hint at why UHT-treated milk lasts longer: Pasteurization doesn’t kill all bacteria in the milk, just enough so that you don't get a disease with your milk mustache. UHT, on the other hand, kills everything. Retailers typically give pasteurized milk an expiration date of four to six days. Ahead of that, however, was up to six days of processing and shipping, so total shelf life after pasteurization is probably up to two weeks. Milk that undergoes UHT doesn’t need to be refrigerated and can sit on the shelf for up to six months. Regular milk can undergo UHT, too. The process is used for the room-temperature Parmalat milk found outside the refrigerator case and for most milk sold in Europe. So why isn’t all milk produced using UHT?

One reason is that UHT-treated milk tastes different. UHT sweetens the flavor of milk by burning some of its sugars (caramelization). A lot of Americans find this offensive—just as they are leery of buying nonrefrigerated milk. Europeans, however, don’t seem to mind. UHT also destroys some of the milk’s vitamin content—not a significant amount—and affects some proteins, making it unusable for cheese . There are, of course, lots of reasons people buy organic milk. But if it's the long shelf life you're after, I would recommend you buy nonorganic UHT milk and avoid being charged double. *Correction (6/6/08): This sentence originally said "milk is heated to 145 degrees F (63 degrees C) for at least 30 seconds." (The error occurred during editing by the staff of ScientificAmerican.com and is not the fault of the expert.) 9. Milk and milk products 9. Milk and milk products Suitability for small-scale production Although cow's milk is the most popular in many countries, milk can be obtained from many different sources.

For example, milk from goats and sheep makes a substantial contribution to the total milk production in countries of Eastern and Southern Europe, Malawi, and Barbados, whereas the water buffalo is a common source of milk in much of Asia. The table below illustrates some of the differences in composition between these milks. Woman milking a goat Milk is a perishable commodity and spoils very easily. Its low acidity and high nutrient content make it the perfect breeding ground for bacteria, including those which cause food poisoning (pathogens). Bacteria from the animal, utensils, hands, and insects may contaminate the milk, and their destruction is the main reason for processing. This preservation of the milk can be achieved by fermentation, heating, cooling, removal of water, and by concentration or separation of components, to produce foods such as butter or cheese. The degree to which milk consumption and processing occurs will differ from region to region. It is dependent upon a whole host of factors, including geographic and climatic conditions, availability and cost of milk, food taboos, and religious restrictions. Where processing does exist, many traditional techniques can be found for producing indigenous milk products.

These are more stable than raw milk and provide a means of preservation as well as adding variety to the diet. In addition, the introduction of western-style dairy products and the subsequent setting up of small-scale dairies has provided more choice of dairy products to the consumer. Nutritional significance Milk is often regarded as being nature's most complete food. It earns this reputation by providing many of the nutrients which are essential for the growth of the human body. Being an excellent source of protein and having an abundance of vitamins and minerals, particularly calcium, milk can make a positive contribution to the health of a nation. The realization of its nutritional attributes is clearly illustrated by the implementation of numerous 'school milk programmes' worldwide. Fermented-milk products such as yoghurt and soured milk contain bacteria from the Lactobacilli group. These bacteria occur naturally in the digestive tract and have a cleansing and healing effect. Therefore the introduction of fermented products into the diet can help prevent certain yeasts and bacteria which may cause illness. Many people suffer from a condition known as 'lactose intolerance'. This means that they are unable to digest the milk fat (lactose).

Such people can, however, tolerate milk if it is fermented to produce foods such as yoghurt. During fermentation, lactic acid producing bacteria break down lactose, and in doing so eliminate the cause of irritation. The quality of milk The type of animal, its quality, and its diet can lead to differences in the colour, flavour, and composition of milk. Infections in the animal which cause illness may be passed directly to the consumer through milk. It is therefore extremely important that quality-control tests are carried out to ensure that the bacterial activity in raw milk is of an acceptable level, and that no harmful bacteria remain in the processed products. Average composition (%) of milks of various mammals Species Standard testing procedures Milk fat The price paid for milk is usually dependent upon the milk-fat content, and this may be determined either at the collection stage or at the dairy using a piece of equipment known as a butyrometer. Additionally the specific gravity can be measured using a hydrometer. This can also be used as an aid to detect adulteration. Bacterial activity Routinely it is necessary to check the microbiological quality of raw milk using either methylene blue or resazurin dyes.

These tests indicate the activity of bacteria in the milk sample and the results determine whether the milk is accepted or rejected. Both tests work on the principle of the time taken to change the colour of the dye. The length of time taken is proportional to the number of micro-organisms present (the shorter the time taken, the higher the bacterial activity). It is preferable to use the resazurin test as this is less time-consuming. For these tests, basic laboratory equipment will be needed such as test-tubes, a water bath, accurate measuring equipment, and a supply of dyes. After collection the milk should ideally be stored at a temperature of 4°C or below. This is necessary to slow the growth of any contaminating bacteria. Phosphatase test For pasteurized milk, it is possible to ensure that pasteurization has been adequately achieved by testing for the presence of the enzyme phosphatase. The destruction of phosphatase is regarded as a reliable test to show that the milk has been sufficiently heat-processed, because this enzyme (present in raw milk) is destroyed by pasteurization conditions.

It is stressed that pasteurization is an effective safeguard against spoilage and food poisoning only if the milk is not re-contaminated after pasteurization. Processing Liquid milk Milk can be kept for longer periods of time if it is heated to destroy the bacteria or cooled to slow their growth. Pasteurization and sterilization are the two most commonly-used heat treatments. Technically, it is possible for both to be carried out on a small scale, but they are most usually performed on a larger industrial scale due to the need for qualified, experienced staff and accurate and strictly controlled hygienic processing conditions. Production stages for pasteurized and sterilized milk Product Store raw milk at 4°C Test for bacterial activity using resazurin/methylene blue Filter Refer to the Packaging chapter for details Homogenization Homogenization breaks up the oil droplets in milk and prevents the cream from separating out and forming a layer. This is of particular importance for sterilized milk which has a long shelf-life and when the formation of a cream layer is not desired. Additional changes include increased viscosity and a richer taste. Homogenizers are more usually designed for industrial-scale production, but it is possible to purchase smaller versions.

Filling The most common packaging material for both pasteurized and sterilized milk is glass bottles sealed with either foil or metal caps, although plastic bottles, plastic bags, and cardboard cartons are all used when bottles are not available or too expensive. Pasteurization Pasteurization is a relatively mild heat treatment, (usually performed below 100°C) which is used to extend the shelf-life of milk for several days. It preserves the milk by the inactivation of enzymes and destruction of heat-sensitive micro-organisms, but causes minimal changes to the nutritive value or sensory characteristics of a food. Some heat-resistant bacteria survive to spoil the milk after a few days, but these bacteria do not cause food poisoning. The time and temperature combination needed to destroy 'target' microorganisms will vary according to a number of complex inter-related factors. For milk, the heating time and temperature is either 63°C for 30 minutes or alternatively 72°C for 15 seconds. Only the former combination is possible on a small scale and for this the simplest equipment required is an open boiling pan. Better control is achieved using a steam jacketed pan, and this can be fitted with a stirrer to improve the efficiency of heating.

Both of these are batch processes which are suited to small-scale operation. A higher production rate may be possible using a tubular-coil pasteurizer. This equipment has been tested and has been successful for some fruit products but it is presently still at a developmental stage. Sterilization Sterilization is a more severe heat treatment designed to destroy all contaminating bacteria. The milk is sterilized at a temperature of 121°C maintained for 15-20 minutes. This can be achieved using a retort or pressure cooker. Unlike pasteurization, this process causes substantial changes to the nutritional and sensory quality of the milk. In some countries, flavoured milk has become a very popular product. However, sterilization is not recommended for small-scale production for the following reasons: · The cost of a retort and ancillary equipment is high for the small-scale processor. · It is essential that the correct heating conditions are carefully established and maintained for every batch of milk that is processed. If the milk is overheated, the quality is reduced, and it may have a rather burnt taste and aroma. · If the milk is not heated sufficiently, there is a risk that micro-organisms will survive and grow inside the bottle.

In low-acid foods such as milk, many types of bacteria including Clostridium botulinum can grow and cause severe food poisoning. · Due to the potential dangers from food poisoning, the skills of a qualified food technologist/microbiologist are required in order to routinely examine samples of sterilized milk that have been subjected to accelerated storage conditions. This requires a supply of microbiological media and equipment. In summary, the process of sterilization requires a considerable capital investment, the need for trained and experienced staff, regular maintenance of sophisticated equipment, and a comparatively high operating expenditure. Cooling Pasteurization does not destroy all of the micro-organisms, therefore the milk has to be cooled rapidly to prevent the growth of surviving bacteria. Cooling can be achieved on a small scale by using a bottle-cooling system. A system is outlined in the Packaging chapter. Storage Pasteurized milk has a shelf-life of 2-3 days if kept at 4°C. Maintaining this low temperature causes a substantial increase to the cost of transportation and distribution and is therefore a major disadvantage to the development of a small-scale pasteurized milk business.

If packaged in sealed bottles and stored at room temperature, sterilized milk should have a shelf-life in excess of six months. Separation of milk components Cream When milk is left to stand for some time, fat globules rise to the surface forming a layer of fat (or cream). This can be separated leaving behind skimmed milk as a by-product. There are different types of cream each with different fat concentrations: single (or light) cream contains 18 per cent milk fat whereas double (or heavy) cream normally contains 30 per cent milk fat. Cream is a luxury item and may be used as an accompaniment to coffee, as a filling in cakes, and an ingredient in ice cream. Separation Separation can very simply be achieved by removing the cream with a spoon, however this is a slow process during which the cream may spoil. For this reason it is more usual to use a manual or powered centrifuge. Production stages for cream Store bottles at 4°C Refrigerated storage 15.0 Pasteurization Cream may be pasteurized in a similar way to milk, using a similar time and temperature combination and the same equipment. Cream can also be sterilized but there is a considerable loss of quality.

Packaging and storage Cream can be packaged in glass jars or plastic pots sealed with foil lids. Pasteurized cream must be stored at a temperature of 4°C to have a shelf-life of several days. Refrigerated storage is necessary because cream is prone to rapid spoilage. Butter Butter is a semi-solid mass which contains approximately 80-85 per cent milk-fat and 15-20 per cent water. It is yellow/white in colour, with a bland flavour and a slightly salty taste. It is a valuable product that has a high demand for domestic use in some countries and as an ingredient in other food processing (e.g. for confectionery and bakery uses). The principles of preservation are: · to destroy enzymes and micro-organisms by pasteurizing the milk · to prevent microbial growth during storage by reducing the water content, by storing the product at a low temperature, and optionally by adding a small amount of salt during processing. Production stages for butter 15.0 Churning Churning disrupts the emulsion of fat and water and as a result the milk-fat separates out into granules. This process takes place in a butter churn.

Churning cream Churning is continued until fat granules are present and at this stage the mixture is drained to remove liquid that has separated from the granules. This liquid is known as buttermilk and can be used as either a beverage or as an ingredient in animal feed. Washing Clean water equivalent in weight to the buttermilk is added to the churn in order to wash the butter granules. The wash water is drained away. Churning is continued for a short time to compact the butter, and once this has been achieved it is removed from the churn. Forming and packaging Butter is kneaded to achieve a smooth and pliable texture. This can be done using simple hand-tools such as butter pats. Alternatively for higher production rates a specially-designed kneader can be used. Once the butter has a uniform and smooth texture it is formed into blocks with butter pats and packed in either greaseproof paper or foil wrappers. Working butter with butter pats Storage Due to its high fat composition, butter must be stored at temperatures below 10°C otherwise the fat becomes rancid and imparts undesirable 'off' flavours.

The water droplets in butter (20 per cent) can also allow bacteria to grow if it is not kept under cool conditions. Ghee Ghee is made from butter which has been heated and clarified. At ambient temperatures it is a semi-solid mass with a granular texture, but on melting (40°C+) it turns into a clear, thin liquid. It has a high demand in some countries for domestic use, as an ingredient for local food production (for example bakeries and confectionery manufacturers), and as an export commodity. Alternatively, cream is boiled gently to evaporate the water. During boiling the product is stirred continuously until the milk proteins start to coagulate, forming particles, and the colour of the cream darkens. Heating is stopped and the product is left to set. The particles settle at the bottom of the vessel and the milk-fat is separated. The principles of preservation are: · heating to destroy enzymes and contaminating microorganisms · to reduce the water-content by evaporation, and in doing so prevent the growth of micro-organisms. Production stages for ghee Store at ambient temperatures Packaging and storage Metal containers are normally used.

They should be thoroughly cleaned, especially if they are re-usable, and they should be made airtight. Alternatives to metal cans include coloured glass jars with metal lids, or ceramic pots sealed with cork/plastic stoppers. Ghee is usually stored at room temperatures as cold storage affects the granular texture. Thus ghee is useful for those consumers with no access to refrigeration. Cultured/fermented dairy products The technology of cultured milk products such as yoghurt, curd, and cheese is based upon the microbial conversion of the milk-sugar lactose to lactic acid (lactic acid accounts for the characteristic 'sourness' of such products). In order for the conversion to take place, lactic acid producing bacteria must be present. This may occur by allowing the milk to sour naturally, but it is better to introduce the appropriate bacteria as a starter culture. Starter cultures may be in the form of a small quantity of previously-cultured product or may be purchased as a commercially-prepared culture. Yoghurt/curd Yoghurt is a fermented milk product that evolved by allowing naturally-contaminated milk to sour at a warm temperature.

Yoghurt can be either unsweetened or sweetened, set, or stirred. Curd is the name given to a yoghurt-type product made from buffalo milk. The principles of preservation for yoghurt are: · Pasteurization of the raw milk to destroy contaminating microorganisms and enzymes. · An increase in acidity due to the production of lactic acid from lactose. This inhibits the growth of food-poisoning bacteria. · Storage at a low temperature to inhibit the growth of microorganisms. Production stages for set yoghurt Ingredients 15.0 Heating In the manufacture of yoghurt, milk is normally heated to 70°C for 15-20 minutes, using an open boiling pan, or alternatively a steam jacketed pan. Addition of starter culture The milk is cooled to between 30 40°C and inoculated with a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus (usually in a ratio of 1:1). If a commercial starter-culture is used, the directions for use will be given.

However, if a culture from a previous batch is used, then it is usual to add 2-3 tablespoons per litre of prepared milk. Yoghurt of the stirred variety can be fermented in the mixing container. To make set yoghurt the inoculated milk should be poured into the individual pots before fermentation. Selling curd from a roadside stall Incubation The micro-organisms that produce yoghurt are most active within a temperature range of 32-47°C. Ambient temperatures are therefore not adequate and a heated incubator is needed. Small commercially-available yoghurt-makers consist of an electrically-heated base and a set of plastic or glass containers. Most yoghurt-makers make four or five individual half litre cups at a time. There are other simple and inexpensive ways of incubating yoghurt such as an insulated box, keeping the jars/pots surrounded by warm water, or by using thermos flasks (the latter is only suitable for stirred yoghurt). Incubation takes approximately five hours. When fermentation is complete, stirred yoghurt is cooled and flavoured or sweetened prior to packaging. In set yoghurt all ingredients are added before fermentation.

Packaging and storage Yoghurt or curd is commonly packaged in plastic pots fitted with a plastic lid, or heat-sealed with foil, although traditionally, curd is packaged in clay pots. Such pots are made from local materials and can be re-used or later used for cooking. The shelf-life of yoghurt is usually 3-8 days when stored at temperatures below 10°C. Cheese Cheese is made from milk by the combined action of lactic acid bacteria and the enzyme rennin (known as rennet). Just as cream is a concentrated form of milk fat, cheese is a concentrated form of milk-protein. The differences in cheeses that are produced in different regions result from variations in the composition and type of milk, variations in the process, and the bacteria used. The different cheese varieties can be classified as either hard or soft. Collecting milk for cheese-making Hard cheeses such as Cheddar and Edam have most of the whey drained out and are pressed. Soft cheeses such as paneer contain some of the whey and are not pressed. Many indigenous cheeses are soft types. The hardness, flavour, and other qualities of a cheese can be varied by changes to the process conditions, to suit local tastes.

However the principal steps of a cheese-making process are basically the same. The principles of preservation are: · the raw milk is pasteurized to destroy most enzymes and contaminating bacteria · fermentation by lactic-acid bacteria increases the acidity which inhibits the growth of food-poisoning and spoilage bacteria · the moisture content is lowered and salt is added to inhibit bacterial and mould growth. The table, right, outlines the stages of production and the equipment needed to produce Edam cheese. Pre-heating The pasteurized milk is heated to a temperature at which the starter-culture can work. Addition of starter culture Starter-culture is added to the milk at the rate of approximately 2 per cent of the weight of milk. The vessel used should be either aluminium or stainless steel. Addition of rennet The rennet should be 1 per cent of the weight of milk. The rennet alters the milk proteins and allows them to form the characteristic curd. Incubation The milk is allowed to stand until it sets to a firm curd. Treatment of the curd The curd is cut into cubes which facilitate the elimination of whey from the gel.

The curd is then cooked at 40°C for a period of twenty minutes which has the action of firming the curd. After cooling, the whey is drained off. The curd is pressed to ensure that most of the whey has been removed, and is then cut to fit the cheese-moulds, and finally pressed with weights. Ripening This is the final stage in the cheese-making process. It is a process which allows the development of gas in some cheeses and the development of flavour. The longer the ripening process the stronger the flavour. Ripening usually takes place in ripening rooms, where the temperature and humidity must be controlled for the optimum development of the cheese. Production stages for Edam-type cheese Ingredients Wax with paraffin wax store at 9°C Refrigerated storage 15.0 Packaging and storage The packaging requirements differ according to the type of cheese produced. Hard cheese, for example, has an outer protective rind which protects the cheese from air, microorganisms, light, moisture-loss or pick-up, and odour pickup. Cheese should be allowed to 'breathe', otherwise it will sweat. Suitable wrapping materials are therefore cheesecloth or grease-proof paper.

Cheese should be stored at a relatively low temperature between 4 and 10°C to achieve a shelf-life of several weeks/months. Soft cheeses are often stored in pots or other containers, often in brine, to help increase their shelf-life of several days/weeks. Selling ice cream from a bicycle Ice cream Ice cream is a frozen mixture which contains milk, sugar, fat, and optional thickeners (e.g. pectin or gelatin), colouring, and flavouring. It may be sweetened and flavoured in numerous ways with nuts, fruit pieces, and natural or artificial flavours and colours. The principles of preservation are: · pasteurization to destroy most micro-organisms and enzymes · freezing to inhibit microbial growth. Pasteurization Pasteurization is carried out by heating to 65°C for a period of 30 minutes. Cooling and beating Ice cream is a complex mix of small ice crystals and air bubbles in a milk-fat/water emulsion. To achieve this, it is necessary to cool the mixture quickly to produce small ice crystals and at the same time incorporate air into the product by beating. Ingredients Freezer 32.0 Ice cream makers are available commercially and work on the following principle.

The mixture is placed in a bowl which is kept at a low temperature (either surrounded by ice and salt, or having been chilled in a freezer). It is then agitated by a manually-operated rotor or by a powered stirrer. At the end of this process the ice cream should be at a temperature of approximately -5°C, and be partly frozen. Packaging and storage The ice cream is usually packaged in plastic, waxed paper, or cardboard containers, and is stored at below -18°C. The storage temperature is important for two reasons: · to maintain the texture of the product · to prevent the growth of micro-organisms. Ice cream may be transported in an insulated box (e.g. for sale from a bicycle). It is especially important to guard against thawing and re-freezing as this will cause changes in texture and mouthfeel, and there is the increased possibility of food poisoning by contaminating food poisoning microorganisms. Suitability for small-scale production In some regions, there is a high demand for dairy products both for traditional and modern items. Much of the technology and machinery necessary for processing is fairly simple, which may at first sight appeal to the would-be processor.

Milk, however, is a highly perishable food and there is a high risk of transmitting food-poisoning bacteria to consumers. It is stressed, therefore, that milk processing of any kind must be done under carefully controlled hygienic conditions. Furthermore, in developing countries, milk processing is often more problematic than in temperate climates, owing to higher temperatures and humidity. Consequently, milk spoils at a faster rate, cheese ripens too quickly, and it is often difficult to ensure adequate cooling conditions. Ultra-Pasteurized Milk - Weston A Price Ultra-Pasteurized Milk Print - PDF - Email In the Kitchen with Mother Linda Today, an increasing amount of milk found in conventional grocery stores–including most organic milk–is ultra-pasteurized. 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 under refrigerated conditions.” Confusingly, ultra-pasteurized milk is oftentimes referred to as or labeled as UHT, for “ultra-high temperature.” It is the high-temperature processing that gives the milk an extended shelf life (ESL). Why do processors embrace UHT milk? Because today’s milk is no longer a local product; it is processed in huge processing plants and then shipped all over the country. When packaged in aseptic containers, UHT milk remains stable at room temperature for up to six months. Its extended shelf life with refrigeration in standard packaging, such as plastic bottles, is up to 50 days–enough time for it to be shipped across country, or internationally, and sold to customers far from the milk’s origin.

HARMFUL PROCESS In the commercial processing of UHT milk, raw milk is first preheated to 176-194° F, then submitted to one of two heating methods: direct or indirect. In the direct method, milk is injected with superheated steam or the milk is sprayed into steam. This raises the temperature of the milk immediately, but also slightly dilutes it. The extra water is removed when the milk is subsequently cooled in a vacuum chamber. Indirect heating occurs by bringing milk into contact with super-heated metal plates that have been heated by steam–hence, the steam is “indirectly” heating the milk. Some new systems combine the two processes. According to Lee Dexter, microbiologist and owner of White Egret Farm goat dairy in Austin, Texas, ultra-pasteurization is an extremely harmful process to inflict on the fragile components of milk. Dexter explains that milk proteins are complex, three-dimensional molecules, like tinker toys. They are broken down and digested when special enzymes fit into the parts that stick out. Rapid heat treatments like pasteurization, and especially ultra-pasteurization, actually flatten the molecules so the enzymes cannot do their work.

If such proteins pass into the bloodstream (a frequent occurrence in those suffering from “leaky gut,” a condition that can be brought on by drinking processed commercial milk), the body perceives them as foreign proteins and mounts an immune response. That means a chronically overstressed immune system and much less energy available for growth and repair. RESEARCH Scientists in Australia, a country with a huge dairy industry, have taken the lead in researching UHT milk. A 2002 paper discusses how UHT processing and subsequent storage causes several changes affecting the shelf life of UHT milk. The changes include: whey protein denaturation, protein-protein interaction, lactose-protein interaction, isomerisation of lactose, Maillard browning which imparts a burnt flavor, sulphydryl compound formation, formation of a range of carbonyl and other flavor-imparting compounds, and formation of insoluble substances. According to the authors Datta and Deeth, these changes “ultimately reduce the quality and limit the shelf life of UHT through development of off flavors, fat separation, age gelation and sedimentation.” Nevertheless, according to the report, the milk remains “commercially stable.” A thorough reading of their paper reveals a very interesting point.

During the heating process, the aforementioned sulphydryl compounds impart a very strong cabbagy off-flavor to UHT milk that is most noticeable immediately after heating. These compounds dissipate during storage, but approximately one month into storage, UHT milk begins to deteriorate and is described in the industry as “stale.” In the later stages of storage, a bitter taste develops and then it undergoes “age gelation,” a process in which the milk becomes more viscous and eventually loses fluidity. So, it seems the optimum time to drink UHT milk with any degree of enjoyment, if that’s even possible, is limited to the interval between the dissipation of the cabbage flavor and the onset of staleness, bitterness and gelatinous conditions. In the U.S., these off-flavors seem to go unnoticed, which makes me wonder whether some kind of flavorings or other chemicals are being added to UHT milk?

If the whole industry does this, they don’t need to list such additives on the label because it is an “industry standard.” PACKAGING UHT milk was introduced by the Italian dairy company Parmalat, which sold UHT milk in aseptic tetra-brik containers as a convenience food to Europeans, most of whom lived in apartments and had small refrigerators. That strategy didn’t work in the U.S., where almost everyone has a large refrigerator and where consumers still value “fresh” milk. In the early 1990s, in order to overcome American consumer resistance to milk that didn’t need to be refrigerated, Parmalat implemented an aggressive marketing plan as well as a strategy to overcome “regulatory impediments,” hoping to carve out a niche in the U.S. milk market. While little boxes of Parmalat UHT milk can be found in the grocery aisle, most U.S. milk producers package UHT milk in cartons and plastic bottles identical to those containing pasteurized milk.

While UHT milk remains popular in Europe and Brazil, in the United States, consumer resistance has spurred Horizon and Organic Valley, the major producers of organic milk, to reintroduce pasteurized milk in some locations where they have local sourcing and nearby milk plants. In the Washington, DC area, Horizon sells UHT milk in the supermarkets and pasteurized milk in the upscale markets like Whole Foods. PACKAGING While the processing of UHT milk creates palatability problems and possible health risks, so does its packaging–both the aseptic boxes and plastic containers. For example, phthalates and other endocrine disrupting compounds (EDC) can leach into the milk. In a recent study published in the Journal of Agricultural and Food Chemistry, investigators measured the presence of nonylphenol (NP), bisphenol A (BPA) and bisphenol A diglycidyl ether (BADGE) in two brands of UHT milk in tetra-brik containers. These containers are designed to be stacked on pallets and are lined with polyethylene.

They also looked at EDCs in two brands of milk that had been bottle sterilized (heated to at least 212o F) “for a length of time sufficient to render it commercially sterile” and in one brand of canned powdered infant formula. All the samples contained measurable levels of endocrine disrupting substances that leaked from the plastic of the containers, or plastic lining the containers. Even when kept cold, plastic will leach some chemicals into the liquid it contains; filling plastic-lined containers with superheated milk or subjecting liquid-filled containers to high heat is a recipe for the release of phthalates and similar substances. The researchers noted that the levels of these compounds in the samples studied did not achieve “the maximum leached level allowed by law.” Their concluding comment, however, is more pessimistic: “. . . the impact these compounds may have on organisms and human beings needs to be further studied, especially with regard to accumulation, degradation and possible effects within the endocrine system.” UHT MILK IN YOUR FUTURE? In the fall of 2004, we learned from a dairy inspector in a mid-Atlantic state that the FDA had conducted a nationwide conference call with the dairy departments of all 50 states.

There were two reported topics of discussion on the agenda. The first topic concerned raising the required temperature of pasteurization. The stated reason: many organisms have become heat resistant and now survive the pasteurization process. The Johne’s, or paratuberculosis, bacterium, is a good example. Johne’s disease is endemic in today’s confinement dairies and has been linked to Crohn’s disease in humans. Many samples of pasteurized milk now test positive for Johne’s bacteria. B. cereus and botulism spores also survive, as do those of protozoan parasites. Is the FDA planning to raise the required temperature of pasteurization to that now used in ultra-pasteurization? If so, the agency has not yet published an official plan.

The 2005 “Program Priorities” for the FDA’s Center for Food Safety and Applied Nutrition (CFSAN) include finding ways to reduce the incidence of foodborne Listeria outbreaks, which includes continuing to develop and deliver State and Federal (web based) curricula for “Listeria control implementation for manufacturers and retail/food service operators.” Whether this is a covert move that will eventually lead to raising the temperature of pasteurization remains to be seen. Such a move would redefine ultra-pasteurization as pasteurization so that the words “ultra-pasteurization” or UHT might then not have to appear on the label. The industry would certainly be happy about such a move, but would consumers? Any major move in this direction requires the FDA to keep the public informed through an Advance Notice of Proposed Rulemaking (ANPRM), which should include a period for public comment. The second reported topic of discussion during the FDA dairy meeting was an organization called the Weston A. Price Foundation. We are definitely on their radar screen! A CULTURE PROBLEM In the name of science, I decided to do an experiment. I usually make homemade yogurt with a Bulgarian culture and the best quality milk I can find.

Raw milk is ideal, but sometimes I have to settle for pasteurized, un-homogenized milk. Both raw and pasteurized, un-homogenized milk produce a firm-textured yogurt with a delectable layer of cream on the top. This time, I bought a quart container of organic Horizon UHT whole milk and cultured it exactly the same way. It took a few hours longer to set up and it never attained the consistency I have come to expect and enjoy. When I tried to spoon some out of the jar, it dissolved into small curds instead of staying in a firm mass on the spoon. It became very watery and unappetizing–and ended up down the sink instead of in my family’s stomach. At least pasteurized milk will make an acceptable yogurt. Milk that has been sterilized will not. I haven’t noticed the UHT label on any cheese packages either. Since ultra-pasteurized or UHT milk will not adequately support microbial life, it is unlikely that it will adequately support human life either. The fact that the processing and storage of UHT milk is so horrendous makes me wonder why they bother.

Fermentation is the best way to extend milk’s shelf life and should be re-examined as a better alternative. Sidebar THE ENRON OF EUROPE In the 1950s, Italian scientists published studies with titles like “Ultra-pasteurization of milk II. Experimental research on the preservability of ultra-pasteurized and pasteurized milk bottled under the same conditions.” Such studies undoubtedly provided the ultra-pasteurization know-how to Parmalat Finanziaria, a company started in 1961 by a young Italian entrepreneur named Calisto Tanzi. Today, Dow Jones ranks Parmalat as the world’s number one producer of UHT milk. While Parmalat’s milk may be “stable,” its finances are anything but. In 2004, Parmalat declared bankruptcy both in Italy and the United States after a major financial crisis that involved efforts to hide huge losses and siphon off money to the founding Tanzi family. Thousands of investors were taken to the cleaners with fancy shell games in the Cayman Islands, a situation that gave Parmalat the name of the European Enron. One such scheme was arrogantly, and appropriately, named Buconero, or black hole.

Shortly after the scandal broke, the U.S. Securities and Exchange Commission filed a lawsuit against Parmalat for selling $1 billion of fraudulent bonds to U.S. investors. On January 7, 2005, although $9 billion in debt and with protests from jilted investors, Parmalat managed to wrangle a $15 million debtor-in-possession credit line from the US Bankruptcy court in Manhattan. Parmalat claimed it needed the line of credit to buy enough fresh milk to keep its dairy operation running and make payroll. Why would any responsible bank lend them this money? A wise man once said, “Owe a little to the bank, and they own you; owe a lot, and you own them.” References Datta, Nivedita, Deeth, Hilton, C. et. al., Australian Journal of Dairy Technology. Vol. 57: No 3. (October 2002), Ultra-high-temperature (UHT) treatment of milk: comparison of direct and indirect modes of heating. Williams, R.P.W., Australian Journal of Dairy Technology, Vol. 57: No.

1 (April 2002), The relationship between the composition of milk and the properties of bulk milk properties. Datta, Nivedita, Deeth, Hilton, C., Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Vol. 79: Part C, Age Gelation of UHT Milk: A Review. Fry, M.R., Institute of Food Technologists Annual Meeting, 1995, Relaunching an old product and awakening consumer interest in improved technology: the Parmalat experience. Journal of Agriculture and Food Chemistry, Vol 52, pages 3702-3070, 2004. This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Winter 2004 .

Question: What is the name for the process of heating milk to lengthen its shelf life?
Answer: Pasteurization