Darbo Jula,
Thanks for making my Friday after a long, hot week. My question is why
do I want to know the milk comes from a steroid-laiden cow from
Wisconsin or a one from Sare Mankamang Kunda (100% hormone free), if
according to the author ".. it turns out that it has nothing to do with
the milk being organic". Pardon moi, for the rant, I just like my milk
sour and steroid-free.
Malanding
Haruna Darbo wrote:
>
> Mr. Jaiteh,
>
> It is kinda confusing. The way I understand it is that both organic and
> regular milk comes from cows. Organic milk comes from cows which have NOT been
> treated with antibiotics to fight infections or cows which have NOT been
> injected with hormones to boost their milk production. As far as the milk they
> produce, Organic milk lasts longer than regular milk (where cows have been
> treated with antibiotics and fed hormones to boost milk production) because of the
> UHT process which kills all bacteria and the milk does not need
> refrigeration.
>
> It appears regular milk undergoes pasteurization at low and high
> temperatures. Regular milk from high temp pasteurization lasts longer than regular milk
> from low temp pasteurization. In summary, regular milk from UHT lasts as long
> as Organic milk, and both last longer than regular milk from Low temp
> pasteurization. The organic only goes to the non-use of antibiotics in disease
> management and non-use of hormones in milk volume enhancement. So organic costs
> more because it is 'purer' and less quantity is produced per cow. The title of
> the article therefore should have been "why some milk last longer than
> others" or "Organic Vs. Regular milk".
>
> To your question, the article is therefore about "Organic Vs. Regular milk"
> AND "UHT Vs. Pateurization". Both.
>
> Haruna.
>
> In a message dated 6/13/2008 8:53:00 A.M. Mountain Daylight Time,
> [log in to unmask] writes:
>
> Hmmm. Is this article about "organic" vs hormone-induced milk or UHT
> vs pasteurization preservation methods?
>
> Malanding
>
>
> Haruna Darbo wrote:
>
>>
>> If you’ve ever shopped for milk, you’ve no doubt noticed what our
>>
> questioner
>
>> has: While regular milk expires within about a week or sooner, organic
>>
> milk
>
>> lasts much longer—as long as a month.
>>
>> So what is it about organic milk that makes it stay fresh so long?
>>
>> Actually, it turns out that it has nothing to do with the milk being
>> organic. All "organic" means is that the farm the milk comes from does
>>
> not use
>
>> antibiotics to fight infections in cows or _hormones to stimulate more
>>
> milk
>
>> production_
>>
>>
> (http://www.sciam.com/article.cfm?id=milk-industry-gag-order-on-artificial-hormones-lifted) .
>
>> Organic milk lasts longer because producers use a different process to
>> preserve it. According to the Northeast Organic Dairy Producers Alliance,
>>
> the milk
>
>> needs to stay fresh longer because organic products often have to travel
>> farther to reach store shelves since it is not produced throughout the
>>
> country.
>
>> The process that gives the milk a longer shelf life is called ultrahigh
>> temperature (UHT) processing or treatment, in which milk is heated to 280
>>
> degrees
>
>> Fahrenheit (138 degrees Celsius) for two to four seconds, killing any
>> _bacteria_ (http://www.sciam.com/topic.cfm?id=bacteria) in it.
>>
>> Compare that to pasteurization, the standard preservation process. There
>>
> are
>
>> two types of pasteurization: "low temperature, long time," in which milk
>>
> is
>
>> heated to 145 degrees F (63 degrees C) for at least 30 minutes*, or the
>>
> more
>
>> common "high temperature, short time," in which milk is heated to roughly
>>
> 160
>
>> degrees F (71 degrees C) for at least 15 seconds.
>>
>> The different temperatures hint at why UHT-treated milk lasts longer:
>> Pasteurization doesn’t kill all bacteria in the milk, just enough so that
>>
> you don't
>
>> get a disease with your milk mustache. UHT, on the other hand, kills
>> everything.
>>
>> Retailers typically give pasteurized milk an expiration date of four to
>>
> six
>
>> days. Ahead of that, however, was up to six days of processing and
>>
> shipping,
>
>> so total shelf life after pasteurization is probably up to two weeks.
>>
> Milk
>
>> that undergoes UHT doesn’t need to be refrigerated and can sit on the
>>
> shelf for
>
>> up to six months.
>>
>> Regular milk can undergo UHT, too. The process is used for the
>> room-temperature Parmalat milk found outside the refrigerator case and for
>>
> most milk sold
>
>> in Europe.
>>
>> So why isn’t all milk produced using UHT?
>>
>> One reason is that UHT-treated milk tastes different. UHT sweetens the
>> flavor of milk by burning some of its sugars (caramelization). A lot of
>>
> Americans
>
>> find this offensive—just as they are leery of buying nonrefrigerated
>>
> milk.
>
>> Europeans, however, don’t seem to mind.
>>
>> UHT also destroys some of the milk’s vitamin content—not a significant
>> amount—and affects some proteins, making it _unusable for cheese_
>> (http://www.sciam.com/article.cfm?id=dairy-farming-old-and-new) .
>>
>> There are, of course, lots of reasons people buy organic milk. But if
>>
> it's
>
>> the long shelf life you're after, I would recommend you buy nonorganic
>>
> UHT
>
>> milk and avoid being charged double.
>>
>>
>>
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