I've been posting in this thread all this time and completely forgot about the time(s) I've consumed milk straight from the cow (well, from cow-to-bucket-to-table).
Does goats milk suffer the same effects? We used to keep a couple of them for milk, as my brother is lactose-intolerant and loves his milk. Aside from goat related injuries, there were no adverse effects. Was this luck or is goats milk less evil unpasteurized?
(I have no science knowledge for the record, there is a reason I did applied sciences)
Was this luck or is goats milk less evil unpasteurized?
It's hard to say, because raw goat milk consumption is ridiculously low. Insufficient data points to draw a solid conclusion.
However, I have isolated pathogens from raw goat milk as well as raw cow milk. A substantial part of the risk of raw milk is that environmental cross-contamination is almost unavoidable on a farm. It's at least partly a process issue. Pasteurization is really a process control thing.
I'm not sure about caprine tuberculosis, but I'm sure it's out there. We probably just haven't bothered looking, because goat farming is such a small market.
Yes, public health is often a numbers game. I don't like it more than anyone else, but it's reality. We give greater priority to the things that affect more people.
Ultrapasteurized milk is awesome stuff. Drink away.
Is it any better than standard pasteurization other than being shelf stable at room temp? Or are both pretty much equally good, provided you handle the end products properly?
Is it any better than standard pasteurization other than being shelf stable at room temp? Or are both pretty much equally good, provided you handle the end products properly?
Well, ultrapasteurization is essentially sterilization. So it's technically superior to conventional pasteurization. However, conventional pasteurization is sufficient to render milk pretty safe. The main benefit of ultrapasteurization is extended shelf life and shelf stability.
Oh, I can appreciate Maillard browning... it's just that... it's not the milk I'm used to tasting. Not that I mind UHT milk, I just prefer my milk to taste like "milk," if you catch my drift.
Not that I mind UHT milk, I just prefer my milk to taste like "milk," if you catch my drift.
Yup! And I agree. UHT is fine... if real milk isn't available. Thankfully I live close by to many shops, so I buy fresh milk every other day and stay in stock. I break out my UHT backup when too many people turn up unexpectedly and want hot chocolate.
I didn't like most of the milk I tried in the U.S. Perhaps the main issue was the lack of full cream milk in typical supermarkets. It was similarly so for yoghurt with a decent fat content.
I didn't like most of the milk I tried in the U.S. Perhaps the main issue was the lack of full cream milk in typical supermarkets. It was similarly so for yoghurt with a decent fat content.
I didn't like most of the milk I tried in the U.S. Perhaps the main issue was the lack of full cream milk in typical supermarkets. It was similarly so for yoghurt with a decent fat content.
Every supermarket I have ever been to sells skim (0%), 1%, 2%, whole (3%), half-and-half(50%), buttermilk, and heavy cream (100%).
I doubt that heavy cream is 100% fat, by the way. Even butter is only 80%. Okay, so I probably tended to have whole milk while in the U.S., but what I had was still piss-poor compared to what I typically have here in Australia (Pauls full cream milk).
I doubt that heavy cream is 100% fat, by the way. Even butter is only 80%. Okay, so I probably tended to have whole milk while in the U.S., but what I had was still piss-poor compared to what I typically have here in Australia (Pauls full cream milk).
According to the Internet, Paul's Full Cream is 3.4% milk, which is a little bit more than you'll find in whole milk in US grocery stores.
Every supermarket I have ever been to sells skim (0%), 1%, 2%, whole (3%), half-and-half(50%), buttermilk, and heavy cream (100%).
OK, I'm now going to explain butterfat percentages to you.
The percentage in reference to milk is the percentage of butterfat in that milk. 1% milk is 1% butterfat. That means it has 1 g of fat in 100 mL of milk.
Whole milk must be a minimum of 3.25% butterfat.
Half-and-half is anywhere from 11% to 18% butterfat.
We just have different naming in Australia; we generally use "full cream" instead of "whole". However, the point is that it tastes a lot better than the milk I had in the U.S.
We just have different naming in Australia; we generally use "full cream" instead of "whole". However, the point is that it tastes a lot better than the milk I had in the U.S.
Comments
It's good as hell.
(I have no science knowledge for the record, there is a reason I did applied sciences)
However, I have isolated pathogens from raw goat milk as well as raw cow milk. A substantial part of the risk of raw milk is that environmental cross-contamination is almost unavoidable on a farm. It's at least partly a process issue. Pasteurization is really a process control thing.
I'm not sure about caprine tuberculosis, but I'm sure it's out there. We probably just haven't bothered looking, because goat farming is such a small market.
Yes, public health is often a numbers game. I don't like it more than anyone else, but it's reality. We give greater priority to the things that affect more people.
This stuff is delicious.
Perhaps the main issue was the lack of full cream milk in typical supermarkets. It was similarly so for yoghurt with a decent fat content.
Okay, so I probably tended to have whole milk while in the U.S., but what I had was still piss-poor compared to what I typically have here in Australia (Pauls full cream milk).
The wikipedia on cream suggests that we Americans are missing out on the good stuff (cream with greater than 40% milkfat).
The percentage in reference to milk is the percentage of butterfat in that milk. 1% milk is 1% butterfat. That means it has 1 g of fat in 100 mL of milk.
Whole milk must be a minimum of 3.25% butterfat.
Half-and-half is anywhere from 11% to 18% butterfat.
Light cream can range from 18% to 30% butterfat.
Heavy cream must be at least 36% butterfat.
Butter must be at least 80% butterfat.
However, the point is that it tastes a lot better than the milk I had in the U.S.
Try some Jersey (the cow, not the state) milk some time. Their milk is ~6% butterfat.