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Sorting Out Pasteurized Milk

Posted on by Karen Blakeslee
Pasteurized milk
High temperature short time pasteurization
Photo: USDA Flickr

As the holiday baking season approaches, recipes are being dusted off to make favorite goodies for family and friends. When shopping for milk products, they will be labeled as pasteurized.

The terms “pasteurization,” “pasteurized” mean heating every milk particle  to a specific temperature and time to destroy pathogens in  raw milk. There are three methods to do pasteurization and require refrigeration for storage.

Vat pasteurization means the milk is in a large vat and heated to at least 145°F for 30 minutes. For eggnog, the temperature must reach 155°F. This is primarily used for smaller operations or preparing starter cultures for cheese, yogurt and buttermilk. Some ice cream mixes are also vat pasteurized.

High temperature short time (HTST) pasteurization is a continuous heating system for a minimum temperature of 161°F for 15 seconds. Some operation use a higher temperature for a shorter amount of time. This method is the most common in the U.S.

Ultra pasteurization is a continuous heating system that reaches 280°F for 2.0 seconds. This product will have a longer shelf life.

Source: International Dairy Foods Association

 

Some Misconceptions about Raw Milk

Posted on by Karen Blakeslee

In Kansas, consumers have the choice to purchase raw milk directly from the farm only. The milk must be clearly labeled as “raw” or “unpasteurized-ungraded” milk.

Numerous research studies show that raw milk can contain disease-causing pathogens. Pasteurizing raw milk has long been a proven and effective process to make milk safe to consume since the late 1800’s. It prevents tuberculosis and brucellosis, among other pathogens, from causing illness in humans.

Some other misconceptions are also associated with consuming raw milk. They include:

  • Raw milk will not cure lactose intolerance. All milk, raw and pasteurized contains lactose which can cause lactose intolerance in people who do not have the lactase enzyme to break it down.
  • Raw milk does not contain probiotics to benefit gastrointestinal health. Raw milk can contain many human pathogens to cause gastrointestinal disruption.
  • Raw milk is not nutritionally superior to pasteurized milk. When milk is processed, pasteurization has minimal effect on vitamins and minerals. Milk fat is homogenized to make it more digestible and stable. Milk protein does not change.

Learn more at www.fda.gov/food/buy-store-serve-safe-food/raw-milk-misconceptions-and-danger-raw-milk-consumption

Learn more at the Kansas Department of Agriculture.

 

Making Plant-based Milk

Posted on by Karen Blakeslee
Milk and yogurt made from soy Photo: USDA Flickr

Coconut milk is the oldest form of plant-based milk from India and Southeast Asia. Soy milk was discovered in 1365 in China. Today, many forms of plant-based milk are available including almond, rice, and oat. So how are they made?

Growing and harvesting conditions can greatly affect the final product. Climate, soil, other vegetation and storage of harvested products are crucial to the final product.

Two methods are used, a wet or dry processing method. The wet process involves soaking the product up to 12 hours to soften the product. Then they are rinsed, drained, and ground into a puree or paste. Enzymes may be added to improve grinding and texture. The liquid is heated and homogenized to inactivate enzymes and reduce separation. Dry processing involves milling first, then the protein is isolated or concentrated to make a beverage.

Finally, water, flavors, vitamins, minerals, and stabilizers or thickeners are added. The entire product is heated for safety.

Many of these beverages are being used in blends such as with coffee to meet market trends.

Source: Food Technology, December 2018

 

What is A2 Milk?

Posted on by Karen Blakeslee

Have you seen the television commercials about A2 milk? Do you wonder, what is A2 milk? Is it better for me?

All milk contains beta casein protein which has several variants. The two most commonly found are A1 and A2. Certain breeds of dairy cattle only produce A2 beta casein proteins. In general, those breeds include Guernsey, Jersey, and Asian herds. Human milk and other animal milk also mostly A2. Holstein milk has both A1 and A2.

So what’s the big deal about A2 milk? Research is very limited, but some claims say that milk containing A1 leads to Type 1 Diabetes, coronary heart disease, and maybe, schizophrenia and autism if immune deficiencies are present. Some claim that A1 is digested differently than A2 and causes negative health effects.

Scientifically, the evidence is very limited. Only rat studies have shown any benefit of consuming A2 milk. Human clinical studies have not shown evidence to match the rat studies. Therefore, the information to show benefits of A2 milk are anecdotal. Also, those with lactose intolerance or milk allergies will not benefit from A2 milk.

To learn more about A2 milk, see:

http://cdrf.org/2017/02/09/a2-milk-facts/

https://bit.ly/2MUlxqT

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University