Saturday, June 25, 2016

SkyPilot InFocus: Milking It

So several years ago i did a lot of research into the Organic foods movement, and I was really focused on Raw Milk. Why had there been a resurgence with drinking Raw Milk, and what was the difference between that and what we get in the local stores? So I thought I would share some of what I learned about that and a few other facts that you may or may not already know.

So let’s talk about the difference between Raw Milk, and Pasteurised Milk. The word Pasteurised comes from the Root word Pasteur. Louis Pasteur was the French chemist and microbiologist who is remembered for remarkable breakthroughs in the causes and preventions of diseases. He was best known to the general public for inventing a method to stop milk and wine from causing sickness, a process that came to be called pasteurization. Now let’s fast forward about 200 years.

There is now a Multi-Billion dollar milk industry based entirely on the work of Mr. Pasteur. I have to wonder not about the work that Louis Pasteur did, that is pure science and has been proven. I have to wonder, is there a better way to have our milk that doesn’t involve cooking all the valuable nutrition out of it.

so let's define some terms.

  • Pasteurization - heating milk to, at least, 130 degrees F. (54 degrees C.) for at least 45 seconds, or 160 degrees F. (71 degrees C.) for at least 15 seconds. Boiling means cooking the milk until is begins to vaporize, usually for at least 5 seconds.
  • Irradiation - Exposing milk to destructive light such as high-intensity ultraviolet or radioactive contamination; also called cold-pasteurization
  • Homogenization - Subjecting the milk-fat (cream) to high pressures and forcing it through a tight-meshed screen that causes the fat-molecules to rupture, turn rancid and spoil. Homogenization originated to hide milk that was low in fat. In early years, low-fat milk was considered less desirable and unhealthy. Homogenization today is performed to keep the cream from separating from the milk so that it will not sour and the milk looks even.

Ok so now that we have that cleared up, let continue!

So having done all the research that Google can provide, I thought I would also talk about the differences between milk types. You know the 1%, 2%, Whole milk and full fat milk. It’s a simple thing that I don’t think a lot of people have really paid attention to, or it’s just become so normal that we don’t even pay attention to it anymore. Although most of you may know this information and it is considered common knowledge, I would still like to put this out there for those few of you that may not have known.

I found the following information on

  • Whole Milk is 3.5% milk fat, which is why it tastes so delicious and has a rich, creamy texture. After babies stop drinking mother’s milk, they usually drink whole milk until they are at least two years old. The fatty acids in whole milk are important to the development of the brain and the nervous system.
  • 2% Lowfat Milk has the benefits of less milk fat, but still tastes great. It is fortified with skim milk and has 10 grams of protein per cup. Two percent milk is almost as popular as whole milk.
  • 1% Lowfat Milk is made by reducing the milkfat content even more. Like two percent milk, it is fortified with skim milk, making it vitamin and mineral rich. One percent milk is great for people on diets and women and girls who want a concentrated source of calcium in a delicious drink.
  • Skim Milk, also called nonfat milk, is one of the most nutrient-dense foods of all. It has as much fat as possible removed, less than ½ gram per serving, and 45% less calories than whole milk. Yet skim milk still supplies all of the nutrients of whole milk.
  • Buttermilk, despite its name, is typically made from nonfat or lowfat milk. It is a cultured sour milk made by adding certain organisms to sweet milk. It is very popular in cooking. How about some buttermilk biscuits or buttermilk pancakes or…
  • Chocolate Milk is milk plus cocoa and sweeteners. It is usually made from lowfat or nonfat milk. The chocolate doesn’t add any fat, just calories (about 60) and a little caffeine (about 5 mg per cup, the same amount in a cup of decaf coffee)
  • Acidophilus Milk is made by adding a live bacterial culture to milk after pasteurization. It is easier to digest for some people
So as you can see there are several kinds of milk depending on how much processing or fat is kept in or taken out. Generally speaking I would suggest that you stick with 2% milk most of the time depending on your needs. For Example if you are lactose intolerant, or if you are vegan and only drink soy, or almond milk.
So the next time you go to the store you might want to check out the different kinds of milk and see what the differences are, and see how they can vary in price. I hope this was helpful to you.
Hey you got something you wanna say? Awesome! Say in the comments below, or you can reach out on Twitter, and Facebook!