I find it ironic that organic milk/cream is more heavily processed than regular.

In our area, we can buy pasteurized regular milk/cream, but organic milk/cream is all ultrapasteurized.

From a November 9, 2005 New York Times article:

"Dairies pasteurize milk to kill bacteria and other pathogens that can make people sick and to keep it fresher longer. In pasteurization milk is heated to about 162 degrees for at least 15 seconds. Dairies then stamp cartons with a sell-by date generally from 10 to 16 days after processing. In ultrapasteurization the milk temperature is raised to 280 degrees for about two seconds, then quickly chilled. The sell-by date can be several weeks in the future. For example, a brand of ultrapasteurized milk purchased at a New York store on Nov. 2 had a sell-by date of Jan. 2.

Ultrapasteurized milk can taste creamier than traditionally pasteurized milk, but it can also take on a cooked or burnt flavor. Research is still being done on how much the process compromises the milk's nutritional profile. Because the nature of the milk protein is changed at such high temperatures, ultrapasteurized cream can take longer to whip and never quite achieves the same light, fluffy texture. With either method, an opened carton will stay fresh for only about a week."

In addition, pasteurized cream stays whipped longer than ultrapasteurized cream.

quote:

Originally posted by Janesays:
Let me clarify by stating that I do consume dairy, although not much.

Organic or not, I really question that dairy is even needed in our diet. More and more evidence is saying we don't, and that is really isn't even good for you.

Us too. We still have some cheese and yogurt in our diet but not very much and only soy milk (and not much of that either).

It's one thing that I really don't miss at all and usually feel better not having it.

quote:

Originally posted by Janesays:
Organic or not, I really question that dairy is even needed in our diet. More and more evidence is saying we don't, and that is really isn't even good for you.

I used to think this and used to be vegan... but I've changed my mind in the past few years.

Maybe I'll change my mind back at some point, but at this point, dairy is working well for me.

quote:

Originally posted by Janesays:
Let me clarify by stating that I do consume dairy, although not much.

Organic or not, I really question that dairy is even needed in our diet. More and more evidence is saying we don't, and that is really isn't even good for you.

I agree, Jane....we also don't consume much dairy. We go through a gallon of milk per week (for a family of 6....that's not much!....I know other families of 6 that go through a gallon PER DAY!!!!). And about 1/2 pound of cheese per week, and occasional yogurt, ice cream, etc. I use about 1- 1 1/2 pounds butter per month (depending on how much baking I'm doing).

Let me clarify by stating that I do consume dairy, although not much.

Organic or not, I really question that dairy is even needed in our diet. More and more evidence is saying we don't, and that is really isn't even good for you.

We buy organic cow's milk most of the time.
I prefer the taste -- it seems sweeter to me.

I buy raw, but I know these people are careful and that they are licenced by the state, that the milk is tested constantly and that they have a high standard to live up to.

Ironically, I only got sick after I wasn't drinking the raw milk anymore. I suppose I should start back up and see if it boosts my immune system.

beginning next week we will be making the transition from standard NON-rBST milks to raw organic milk. We are buying it directly from Organic Pastures Dairy. As far as bacteria and such, it is tested several times per week and has NEVER had any bacteria numbers of any concern.....they have more information on their website. We have visited the dairy, and the cows are kept in impeccable conditions and the milking barns are absolutely pristine (and we toured it right after a heavy rain when there should have been and could have been mud everywhere), they are pasture raised and grass fed. They are also beginning to sell beef at a price that is only VERY slightly higher than I get standard beef ....and it will be organic grass fed! I'm SOOOOO excited! We won't be able to afford as much beef as we buy now, because I won't be getting it on sale, but my husband is open to less beef if it means we can get better for us meats and milk (which we don't drink a lot of anyhow, so the price difference will be ok....and I'm going to start using my homemade soy and almond and rice milks for baking with again to alleviate that cost).

Through meeting the ladies that are running the co-op for the milk and beef, I also found that our natural foods co-op that I buy my grains and beans and such from also sells cage free eggs for only slighly higher than I pay for standard eggs. The only catch is that our co-op order only comes once a month.....so we won't be able to completely switch over to cage free/hormone free/antibiotic free again.

quote:

Originally posted by MaryJo:
Brie, be careful with soy milk and your daughter! Very hormonal girls are exposed to natural estrogen in the soy milk. There are studies being done about weather or not it brings on early puberty in young girls. My kids used to love it, we stopped. I really think it effected my daughter's pms. Also, too much estrogen can cause certain cancer to grow. Too much soy can also interfere with the function of the thyroid gland. Not just soy in milk, but in tofu, and soy additives in most foods.

I like soy, but not too much!

I haven't seen any compelling scientific evidence about any link with girls and soy milk. On the contrary, I've seen long term studies of babies who were on soy formula and stayed on soy milk through their teen years with no differences than kids who were raised on cow's milk.

The estrogen in soy is not the same as what's found in humans, it's much, much weaker and doesn't function in the same way.

With that said, dd is not a huge milk drinker and usually only drinks one glass/day. She gets her calcium from other sources.

First of all....D.... I just have three words in my little happy fantasy land.....ok, four words.....Promised Land Chocolate Milk!!!!
Absolutely heaven!!!!! In my happy place, I can drink it all of the time and never get fat!!!

Brie, be careful with soy milk and your daughter! Very hormonal girls are exposed to natural estrogen in the soy milk. There are studies being done about weather or not it brings on early puberty in young girls. My kids used to love it, we stopped. I really think it effected my daughter's pms. Also, too much estrogen can cause certain cancer to grow. Too much soy can also interfere with the function of the thyroid gland. Not just soy in milk, but in tofu, and soy additives in most foods.

I like soy, but not too much!

This message has been edited. Last edited by: MaryJo,

quote:

Because the nature of the milk protein is changed at such high temperatures, ultrapasteurized cream can take longer to whip and never quite achieves the same light, fluffy texture. With either method, an opened carton will stay fresh for only about a week."

In addition, pasteurized cream stays whipped longer than ultrapasteurized cream.

This made me literally LOL!!!!

OK... if whipped cream were a REALLY large percentage of my calories... ultra pateurization would NOT be my biggest problem.

A total cholesterol of 300+ is what would freak me out! Not to mention the scale numbers... now THAT I'd worry about!

quote:

Originally posted by D in St Pete:
Why is the organic stuff ultra-pasteurized? What makes it different from non-organic?

This is a guess on my part.

Organic is more expensive... and doesn't sell as fast? And needs a longer shelf life?

quote:

Pasteurization can also prevent such contagious diseases as tuberculosis, diphtheria, polio, Q fever, salmonellosis, strep throat, scarlet fever, and typhoid fever that can be spread by bacteria in milk.

Yep... Pasteurization be a wonderful thing!

I buy Promised Land whenever the store's got it in stock. My dad swears it tastes as good as the milk that used to get delivered at the door when he was younger. It's not organic, but they've chosen not to use growth hormones, so it's a good inbetween for me. And it's just ridiculously tasty.

Why is the organic stuff ultra-pasteurized? What makes it different from non-organic?

Edit: (Other than one being organic and one not, I mean.)

quote:

Originally posted by Brie:
We do organic soy milk.... The whole cow's milk process just made me very leery plus I'm somewhat lactose intolerant so this just works better for us.

I actually use soy, rice or almond milk.

Dawn

We do organic soy milk.... The whole cow's milk process just made me very leery plus I'm somewhat lactose intolerant so this just works better for us.

quote:

Originally posted by GoingSkiing:
<----- Lived on a dairy ranch for a year as a teen.

Wouldn't go near raw milk... at least with a glass in my hand!

Can also be deadly.

Edited to add link:

http://www.fda.gov/bbs/topics/NEWS/2005/NEW01278.html
Dawn

<----- Lived on a dairy ranch for a year as a teen.

Wouldn't go near raw milk... at least with a glass in my hand!

The discovery of germs and viruses and bacteria are some of the greatest advances of science in modern history. Personally, I’m grateful for pasteurization.

Not particularly freaked out by ultra-pasteurization, either.

But, we all are different!

We only buy organic lactose free milk. As long as my kids are getting their calcium and vitamin D (which is really in there to assist in calcium absorbtion...we get vit. d from the sun). They get their protein in their meats and fish...which are also organic.
I would rather have ultrapasturized than to have milk or meat containing hormones or steroids.

We buy raw at out local (chain) health food store. I would never touch anything that had been ultra pasterized, yuck!