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DO YOU KNOW WHAT THE LABELS MEAN?
milk: homogenized vs. pasteurized vs. raw
pasteurized milk Pasteurization is the process invented
by Louis Pasteur where milk is heated
at high temperatures to kill most (but
never all) of the product’s bacteria.
Its benefits include a lower incidence
of disease from drinking milk and an
extended shelf life.
Ultra-pasteurized milk has been heated
to 260 degrees Fahrenheit and has an
even longer shelf like than pasteurized
milk.
homogenized milk Without homogenization, milk and
the cream naturally separate, with the
cream rising to the top, leaving “skim
milk” below (hence the expression
crème de la crème). Homogenization is
a process where milk is pushed through
a filter at high pressure, shrinking the
fat goblets and hence stopping this
separation. There is an ongoing debate
regarding the potential adverse health
effects of homogenized milk.
www.nourished-living.com
raw milk
Raw milk is simply milk which has not
been altered. Its proponents say that it
is healthier, tastier and that milk is best
consumed in its natural form.
Others argue that unpasteurized milk is
unsafe and may make consumers more
vulnerable to disease due to an infected
product or unsanitary farm practices.