In recent years it became obvious that it was
easier to research a topic via our own extensive collection of
books, the public library and the Internet. The filing cabinet of
documents becoming largely redundant. Gradually a review of this
collection of suspension folders has been occurring and much material is finding
its way into either compost, recycling or reused as note paper before
joining the previous two homes.
Anything that is extremely rare and
worth keeping which isn't much joins a binder and is held in place
with a plastic pocket.
One such binder is on cheese making. It
contains many recipes for making cheeses and technical articles on
the process.
This morning by chance over Green Tea
(being a fast day that is all we get) I reviewed an article from the
filing cabinet before deciding its fate.
These are extracts. I'd love to give attribution but there is no indication of source on the photocopy to help.
“Rennet works best when milk is
warm and contains soluble calcium. Milk naturally contains calcium in
a soluble form, but if it is boiled or heated to a high temperature
this calcium becomes insoluble, and rennet will not work. “
“Pasteurisation also kills most of
the lactic acid-producing bacteria in milk”
“In the past acid-curd cheese was
traditionally made from milk which had gone sour. However, this was
raw milk which soured 'normally'. It is not advisable to use
pasteurised milk which has soured or gone off for cheese making or in
cooking. Pasteurized milk keeps for longer because nearly all the
lactic acid bacteria are destroyed by the heat treatment. If it does
go 'off' this may be caused by the growth of other bacteria which
could be harmful. It is wiser to throw such milk away.”
I'd have to dispute the claim that pasteurised milk keeps longer with the exception of UHT milk. Our raw milk keeps well for 10 days. And why would you put UHT milk into your body?
So what was the
point in introducing pasteurisation to milk? A conscious effort to
increase Osteoporosis or provide a medium for dangerous bacteria?
It created a processed milk industry and now we are paying for the privilege in more ways than one!
ReplyDeleteI'm surprised that, as a country person who is interested in food production, you don't know why milk is pasteurised.
ReplyDeleteIf you do a google search or just a bit of reading on the history of TB, you will find out why milk began to be pasteurised. Even in our current times, many migrants from the UK who are still alive and just reaching pension age will show TB scarring on X-rays. They may never have been diagnosed with active TB but the scars will show because the TB bacillus has infected them.
TB in milk is still considered a problem in the UK because pasteurisation is not mandatory.
You've raised a good point. Just to clarify there are two types of TB (Mycobacterium tuberculosis and Mycobacterium bovis). A clearer picture is found in http://www.raw-milk-facts.com/tuberculosis.html and also in http://www.westonaprice.org/farm-a-ranch/risk-of-bovine-tb-from-raw-milk-consumption. Also the best reference on raw milk is Dr. Ron Schmid's book, The Untold Story of Milk.
DeleteThey are rather long articles but worthy of a read. In the past there was a belief that raw milk could have been a source of some TB infections. Later research indicates that that belief was unjustified and that the sources of infection were unclear with many other factors in play. It is now thought that TB infection from raw milk is highly unlikely for many reasons and especially now that transmission is better understood.
It is important to know, understand and trust your sources of food and that includes raw milk.
I'm cynical when it comes to agnotolgy coming out of the USA.
ReplyDeleteI'd rather believe the science than source my information from organisations that make money from selling raw milk.
http://www.cfsph.iastate.edu/Factsheets/pdfs/bovine_tuberculosis.pdf
http://www.cdc.gov/tb/publications/factsheets/general/mbovis.pdf