David Gillespie

05 Dec 2011 2:46 PM

Quote

Message # 766389

Deleted user

Confused about pasteurized and homogenized. Can anyone help?

05 Dec 2011 5:56 PM

Quote

Reply # 766535 on 766389

Deleted user

Debbie Taylour wrote:Confused about pasteurized and homogenized. Can anyone help?

Pasteurization is where milk is heated and cooled to certain temps in order to kill off bacteria. It still needs to be kept cool once it's been done though.

Homogenization is totally different. When the cows are milked the cream and milk separate once its been standing for a certain period. But there is a special machine that does it and it pushes through tubes, it is done quicker and can also take out a lot of fat (which is how we get skim milk). People say this sort of milk is not natural because the chemical layout of the milk has been changed through the process. Homogenized milk is more whiter and has a more "creamier" feel in the mouth then raw milk. The protein milk fat in homogenized milk is said to be more easily absorbed by the gut, which is why there is more reactions. The protein fat in raw milk is not as easily absorbed.

05 Dec 2011 11:01 PM

Quote

Reply # 766742 on 766535

Deleted user

Janelle C wrote:
Debbie Taylour wrote:Confused about pasteurized and homogenized. Can anyone help?

Pasteurization is where milk is heated and cooled to certain temps in order to kill off bacteria. It still needs to be kept cool once it's been done though.

Homogenization is totally different. When the cows are milked the cream and milk separate once its been standing for a certain period. But there is a special machine that does it and it pushes through tubes, it is done quicker and can also take out a lot of fat (which is how we get skim milk). People say this sort of milk is not natural because the chemical layout of the milk has been changed through the process. Homogenized milk is more whiter and has a more "creamier" feel in the mouth then raw milk. The protein milk fat in homogenized milk is said to be more easily absorbed by the gut, which is why there is more reactions. The protein fat in raw milk is not as easily absorbed.

Thanks Janelle. So they both have been through a heating process. Which one is better for us?

06 Dec 2011 12:03 AM

Quote

Reply # 766771 on 766389

Deleted user

I don't believe homogenized milk goes through a heating process, it's more of a high pressure treatment through a machine with narrow tubes. Raw milk is the best, milk that hasn't been homogenized or pasteurized. From what I've found online raw milk is not sold in Australia so all our milk is mostly homogenized or pasteurized, however I've found some places online that sell non homogenized, just do a google search.

06 Dec 2011 1:37 AM

Quote

Reply # 766804 on 766771

Deleted user

Janelle C wrote:I don't believe homogenized milk goes through a heating process, it's more of a high pressure treatment through a machine with narrow tubes. Raw milk is the best, milk that hasn't been homogenized or pasteurized. From what I've found online raw milk is not sold in Australia so all our milk is mostly homogenized or pasteurized, however I've found some places online that sell non homogenized, just do a google search.

I buy Paul's Pasteurized unhomoginised milk from any supermarket. I get mine from Franklins, Coles or Woolworths. I buy the whole milk version.
cheers
Freda

Last modified: 06 Dec 2011 1:38 AM | Deleted user

07 Dec 2011 3:15 AM

Quote

Reply # 767972 on 766389

Deleted user

I only buy unhomogenised 'Parmalat'. The nearest tasting to raw milk I have tasted and it is organic. Both Full Cream and Low Fat are nice.

11 Dec 2011 12:50 AM

Quote

Reply # 770853 on 766389

Deleted user

Hi

None of us should drink milk we don't need it and why should we take the milk from calves.

Dairy cows are breed for milk only and when they calve their babies are taken from the mums straight away and the mums bellow and cry for their babies for days. Not many know this but the dairy industry is a big industry.

Also years ago Iodine this is a natural antiseptic and really cheap, always used to clean the cows udders and all the equipment used to milk the cows. The milk board threatened the dairies telling them that if they didn't stop using Iodine and start using a chemical BROMINE they would be closed down.

Some dairy cows are kept in very bad conditions, the cows produce abnormal amounts of milk due to drugs, the milk is treated with a number of chemicals and dosed regularly with antibiotics, also growth hormones to increase production, these hormones cause heaps of trouble to women's breasts. So of

course everything that is given to the cow goes into milk, and if that is not enough, cows often suffer from mastitis so our Govt in there wisdom allows a small percentage of PUS into our milk.

Is it any wonder that there are so many people intolerant of milk and it causes so many allergies.

Now go and buy milk but be warned each time you use it you will probably think of what I have said.

As for your questions I can't answer them my advice don't drink it at all.

If you want a great book to read lots of great info "Take control of your life and escape the sickness industry" By Elaine Hollingsworth also another great person is Dr John Lee writer of "What doctors don't tell you about cancer. for the ladies "What doctors don't tell you about menopause" and "What doctors don't tell you about perimeopausal" for women aged 30years to 50 years a must read.

Deborah

Milk