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Would you mind explaining the qualities? I don't see how pasteurization or homogenization would change the percentage of cream or mineral content. I've never ta
by ladberg 6y ago
Would you mind explaining the qualities? I don't see how pasteurization or homogenization would change the percentage of cream or mineral content. I've never tasted it so I can't speak to flavor, and you're right about beneficial bacteria but I don't know if that outweighs the chances of harmful bacteria.
- redprince 6y agoIt is all for taste. Heating leads to changes in the proteins and sugars (caramelization / maillard reaction) affecting the taste. The more heat and the longer the time it is applied, the more pronounced this change is. Homogenization has a slight impact on mouth feel and taste, usually described as an improvement.
- bitwize 6y agoThe amount of cream in pasteurized milk is tightly controlled; the milk is literally run through a centrifuge and the skim milk separated from the cream, then cream is re-added to a certain percentage. With raw milk, this processing doesn't occur, allowing for cream content as high as it comes straight from the cow.
- srtjstjsj 6y agoThat's not what pasteurized means. You are describing a different process. And anyway the centrifuge process also allows for cream content higher than what the cow produces.
- bitwize 6y agoI know what pasteurized means. But any milk that is pasteurized is about 100% likely to go through this other process also. You really have to get it directly from cow to table to get the true flavor of milk.