Milk Types: Unpasteurized and Pasteurized

Milk Types

• There are two main types of milk: unpasteurised (raw) milk and pasteurised milk
• Unpasteurised milk comes directly from the animal and has a richer flavor and mouthfeel compared to industrially processed milk
• Pasteurised milk has been heat treated to kill harmful micro-organisms

Unpasteurised Milk

• Raw milk must come from healthy animals from a TB-free and Brucellosis-free herd
• Raw milk has a shorter shelf life and is typically consumed fresh
• Some countries have laws regulating the sale of raw milk, such as in America where people can participate in "cow shares" to access raw milk
• Raw milk can be found in some artisan supermarkets, such as Eataly in Turin, Italy

Pasteurised Milk

• Pasteurisation was invented by Louis Pasteur in 1862 and involves heating milk to 63°C (145°F) for at least 30 minutes to kill micro-organisms
• Pasteurisation can be applied to many foods, but for milk, it involves heating to 63°C (145°F) for at least 30 minutes, 72°C (161°F) for 15 seconds, or 89°C (192°F) for 1 second
• Ultra-Pasteurisation (UHT) involves heating milk to 138°C (280°F) for 2 seconds, which prolongs shelf life for up to 12 months but damages protein structure and flavor
• Pasteurisation may reduce the bioavailability of minerals in milk, particularly calcium, vitamins A, D, C, E, B1, B6, and B12

Homogenised Milk

• Homogenisation involves dispersing cream through milk by forcing it through small orifices at high pressure, reducing fat globules to uniform particles
• Homogenisation increases shelf life but is less suitable for cheesemaking
• Most commercial milk is both pasteurised and homogenised

Organic Milk

• Organic milk contains higher levels of vitamin E, beta-carotene, omega-3 essential fatty acids, and antioxidants compared to conventionally produced milk
• Milk from cows fed on grass is typically yellower and has a more delicate flavor
• Organic cows may not necessarily have been on grass, but may have been given organic feed

Fat Content of Commercial Milk

• Full-fat milk has approximately 4% fat, semi-skimmed milk has about 2% fat, and skimmed milk has hardly any fat at all

Milk from Other Animals

• Goat's milk is naturally homogenised and can be enjoyed by people with difficulty digesting cow's milk
• Goat's milk and sheep's milk have a higher fat content compared to cow's milk
• Goat's milk and sheep's milk are suitable for making cheese and yogurt

Storing and Heating Milk

• Milk should be stored in reusable glass bottles in a fridge, away from direct light
• Milk should be heated gently in a heavy-based saucepan to avoid scorching and damaging the nutritional makeup
• Raw milk should be handled with extra care to prevent bacterial growth

Beestings

• Beestings, or colostrum, is the rich milk produced by a cow after giving birth to pass on antibodies to the calf
• Beestings can be used to make pancakes, curds, and other recipes
• The first five milkings after a cow has given birth are considered colostrum

Learn about the differences between unpasteurized and pasteurized milk, including their production, flavor, and shelf life. Discover the characteristics of each type of milk.