Milk Types: Unpasteurized and Pasteurized

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Questions and Answers

What is the main difference between unpasteurised and pasteurised milk?

The country of origin

The breed of cow used

The level of fat content

The application of heat (correct)

What is the controversy surrounding raw milk?

Its lower nutritional value compared to pasteurised milk

Its high fat content

The potential presence of harmful micro-organisms (correct)

Its exclusive availability in organic stores

What is the advantage of raw milk over pasteurised milk in terms of bacterial growth?

Raw milk has a lower pH level

Pathogens in raw milk face more competition before claiming victory (correct)

Raw milk has a higher fat content

Raw milk is more widely available

What is required for the production of safe raw milk?

The milk must come from a TB-free and Brucellosis-free herd Signup and view all the answers

What is the situation with raw milk consumption in America?

Some people participate in 'cow shares' to legally drink raw milk Signup and view all the answers

Why is it rare to find raw milk in many places?

Government regulations have made it hard to find Signup and view all the answers

What is the situation with dairy product safety in Ireland and the UK?

Dairy products are generally safe and outbreaks are rare Signup and view all the answers

What is the legal status of selling raw milk in Ireland?

It is not illegal to sell raw milk Signup and view all the answers

In which country is buying raw milk legal as long as it is bought directly from the dairy farm?

Italy Signup and view all the answers

Who invented the process of pasteurisation?

Louis Pasteur Signup and view all the answers

What is the minimum temperature required for pasteurisation of milk?

63ºC Signup and view all the answers

What is the main advantage of UHT pasteurisation?

Prolongs shelf life up to 12 months Signup and view all the answers

What happens to the protein structure of milk during UHT pasteurisation?

It is damaged Signup and view all the answers

Why do researchers think raw milk may reduce the risk of eczema and hay fever in children?

Because children are exposed to bacteria that strengthen their immune system Signup and view all the answers

What happens to the fat globules during homogenisation?

They are reduced in size to uniform particles Signup and view all the answers

What is a characteristic of organic milk compared to conventionally produced milk?

50% higher levels of vitamin E Signup and view all the answers

What is a benefit of unhomogenised milk?

Different mouthfeel Signup and view all the answers

What is a drawback of homogenised milk compared to raw or pasteurised milk?

It is less suitable for cheesemaking Signup and view all the answers

What is the characteristic of milk from cows that have fed on grass?

It is yellower and tastes more delicate Signup and view all the answers

What is the fat content of full-fat milk?

4 per cent Signup and view all the answers

Which type of milk comes naturally homogenised?

Goat's milk Signup and view all the answers

How much milk can a goat give in a day?

3-4 litres Signup and view all the answers

What can happen to milk if it is heated too intensely?

It will scorch and have a burnt flavour Signup and view all the answers

Why should milk be stored in reusable glass bottles?

To prevent sunlight from affecting the flavor Signup and view all the answers

What is beestings also known as?

All of the above Signup and view all the answers

How many milkings are considered as colostrum?

The first five milkings Signup and view all the answers

What is done to beestings to make it into curds?

It is strained and thickened in a cool oven Signup and view all the answers

How can you serve beestings curds?

With herbs such as parsley or chives Signup and view all the answers

Study Notes

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

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Description

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