pasteurized milk question - Page 2

[purplefrog]

I double-checked that temperature - they said it's 375 degrees Celcius. That's like 700 degrees F. I can't find anything on the internet about using such a high temperature. I guess there's not much benefit to drinking that brand of milk.

[Gale Force]

They really must have misspoke. I can't image that being correct information.

What I'd be most concerned about here (besides 700 degrees) is the homogenization. If you can find a non-homogenized milk that is grass fed but pasteurized, that would be OK. It's not the gold standard but a lot of ladies here make kefir or yogurt out of it -- both of which add enzymes and some B vitamins to the milk.

If I can't find good milk I just don't consume much. There are other ways to get nutrients. Find the best ways that are local to you and work up menus around them.

[Ruthla]

Originally Posted by purplefrog

I double-checked that temperature - they said it's 375 degrees Celcius. That's like 700 degrees F. I can't find anything on the internet about using such a high temperature. I guess there's not much benefit to drinking that brand of milk.

I'd contact the company again and ask them to clarify the pasturization temperature. It just doesn't sound right.

[purplefrog]

Okay, after phoning a third time, I'm now told it's 191 degrees F. That sounds better! But it is homogenized. I understand what the homogenization process does in regards to blending in the fat, but could someone please explain to me what the problem is with that? Thanks!