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View Diary: How regulation came to be: Pasteurization (205 comments)

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  •  Most milk now seems to be Ultra-pastuerized (5+ / 0-)

    What is the difference from simple pastuerized? And should I care?

    •  ultra-pasteurized is (6+ / 0-)

      heated quite hot for a shorter period of time. Same net effect as heat = temperature x time. I assume it's more economical with our just in time production systems today.

      You could be listening to Netroots Radio. "We are but temporary visitors on this planet. The microbes own this place" <- Me

      by yuriwho on Sun Mar 25, 2012 at 07:47:29 PM PDT

      [ Parent ]

    •  To be honest... (8+ / 0-)

      ...I'm not very knowledgeable on the difference aside from what I can google.  The difference comes down to what temperature the milk is exposed to and for how long.  I got the table below from a USDA site ( http://www.idfa.org/... )

      Temperature Time Pasteurization Type
      63ºC (145ºF) 30 minutes Vat Pasteurization
      72ºC (161ºF) 15 seconds High temperature short time Pasteurization
      (HTST)
      89ºC (191ºF) 1.0 second Higher-Heat Shorter Time (HHST)
      90ºC (194ºF) 0.5 seconds Higher-Heat Shorter Time (HHST)
      94ºC (201ºF) 0.1 seconds Higher-Heat Shorter Time (HHST)
      96ºC (204ºF) 0.05 seconds Higher-Heat Shorter Time (HHST)
      100ºC (212ºF) 0.01 seconds Higher-Heat Shorter Time (HHST)
      138ºC (280ºF) 2.0 seconds Ultra Pasteurization (UP)
      Wikipedia says "High-temperature, short-time (HTST) pasteurized milk typically has a refrigerated shelf life of two to three weeks, whereas ultra-pasteurized milk can last much longer, sometimes two to three months."

      Where are you located?  My understanding was that ultra-high temperature pasteurization was relatively rare in the US.  My brother said when he was in Japan, most of the milk there was Ultra-pasteurized due to the fact it bad to brought in from long distance and needed the extended shelf life from UHT.

      The pasteurization I am most familiar with is the first, vat pasteurization, as that is what the home pasteurizer we had utilized.

      We can have democracy in this country, or we can have great wealth concentrated in the hands of a few, but we can't have both. - Justice Louis D. Brandeis

      by dsteffen on Sun Mar 25, 2012 at 08:04:39 PM PDT

      [ Parent ]

      •  one difference in ultra-pasteurized milk & cream (7+ / 0-)

        Around here a good deal of the cream is marked as ultra-pasteuried. Ultra-pasteurized milk seems less common. I would rather producers (and regulators) stay with standard (vat) pasteurization, as the ultra pasteurization changes some the milk's qualities that can get in the way of certain applications in cooking. I rarely buy ricotta cheese any longer, opting to make a similar fresh cheese myself for the recipes that use it. It tastes better, is fun and easy (like a little science experiment on your stove top), and never has gums or other additives found in a number of ricotta brands in the supermarket. But if you use ultra-pasturized milk and cream, it fails to curdle and you end up with very little, if any, cheese. It's not hard to get the non-ultra-pasteurized cream, one just needs to be observant of labels.

    •  Ultra pasteurized (2+ / 0-)
      Recommended by:
      wonderful world, G2geek

      is hotter, shorter heat. The milk will last longer without spoiling. Often it's used for cream and for organic milk, to have a longer shelf life.

      Many people say it damages a bit more of the nutrients in the milk as well.

      Fry, don't be a hero! It's not covered by our health plan!

      by elfling on Sun Mar 25, 2012 at 11:08:04 PM PDT

      [ Parent ]

      •  I think it's most organic milk (1+ / 0-)
        Recommended by:
        dsteffen

        I know that's part of the reason why I buy it.

        It just lasts longer, and I don't drink that much milk. Cook with it, mostly, or use it for cappuccino.

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