⌛ milk

OMG!!! Is that true??? I didn't know that...all I know is drink and drink when I get one...is it still safe? Sillimanians....is this true? Say something please....

 

Plenty of cows on my street, come on down and milk them, free fertilizer too. lol

 

For free range chicken, we get it at Glory farms in Valencia

 

Keeping a dairy cow might be a little challenging (wouldn't mind trying though)...but chickens are dead easy. We've had a few Hyline Browns and Japanese Quails for quite a while. Been years since we bought an egg. I wouldn't advise free-ranging chickens in a residential yard - they can be destructive - particularly if you have a vegetable garden. But kept in a pen and fed scraps, weeds, and chicken feed if you got it, a bit of crushed oyster shells or bone to keep the calcium levels up for the eggshells, you should get an egg a day out of them for a couple years...then they slack off a bit..but we still get more than enough. Quail do an egg a day or more easy...Cost almost nothing and there are fringe benefits - some awesome ingredients for compost. Aged a bit and then put on your Papayas and watch them go....mine do well down here...

 

I sure hope it's not this sort of cow's milk youre getting.
YouTube - Kingpin--cow milk

 

I was raised on fresh cows milk, not far removed from the video, minus the cult (religion). What is the saying, whatever doesn't kill you makes you stronger?

Larry

 

I buy the Norient for My Daughters whenever I'm there, it's very good..Especially when You mix half of the regular with the chocoate. The Mango flavor is also very good. My only beef is that They've never had the Lowfat whenever I've asked for it.. By the way Mr. Barkada I think Norient is the phone # You're looking for. The delivery Guy would sometimes drop it off for Us out in front of Basty's Eatery..

 

is indeed true.....it's boiled in aluminum pans

 

pasteurization is not boiling, its heating to a certain temperature for a certain length of time and then cooling it again. Its a simple process, do not see any reason why it could not be done in aluminum pans so long as one was careful about it. I would assume that is how Lois Pasteur did it when he first developed the process in the 19th century though the process has been documented as far back as the 16th century

 

True!

Pasteurization of milk

Pasteurization is typically associated with milk; pasteurization of milk was first suggested by Franz von Soxhlet in 1886.[4] It is the main reason for milk's extended shelf life. High Temperature Short Time (HTST) pasteurised milk typically has a refrigerated shelf life of two to three weeks, whereas ultra pasteurised milk can last much longer, sometimes two to three months. When ultra heat treatment (UHT) is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored unrefrigerated for 6–9 months

Pasteurization typically uses temperatures below boiling since at very high temperatures casein micelles will irreversibly aggregate, or "curdle." There are two main types of pasteurization used today: High Temperature/Short Time (HTST) and "Extended Shelf Life (ESL)" treatment. Ultra-high temperature (UHT or ultra-heat treated) is also used for milk treatment. In the HTST process, milk is forced between metal plates or through pipes heated on the outside by hot water, and is heated to 71.7 °C (161 °F) for 15–20 seconds. UHT processing holds the milk at a temperature of 135 °C (275 °F) for a minimum of one second. ESL milk has a microbial filtration step and lower temperatures than UHT.[5] Milk simply labeled "pasteurised" is usually treated with the HTST method, whereas milk labeled "ultra-pasteurised" or simply "UHT" has been treated with the UHT method.

Pasteurization methods are usually standardized and controlled by national food safety agencies (such as the USDA in the United States and the Food Standards Agency in the United Kingdom). These agencies require milk to be HTST pasteurized in order to qualify for the "pasteurization" label. There are different standards for different dairy products, depending on the fat content and the intended usage. For example, the pasteurization standards for cream differ from the standards for fluid milk, and the standards for pasteurizing cheese are designed to preserve the phosphatase enzyme, which aids in cutting.

In Canada, all milk produced at a processor and intended for consumption must be pasteurized, legally requiring it to be heated to at least 72 degrees Celsius for at least 16 seconds[6] and then cooling it to 4 degrees Celsius. This ensures that any harmful bacteria are destroyed.

The HTST pasteurization standard was designed to achieve a 5-log reduction, killing 99.999% of the number of viable micro-organisms in milk. This is considered adequate for destroying almost all yeasts, mold, and common spoilage bacteria and also to ensure adequate destruction of common pathogenic heat-resistant organisms (including Mycobacterium tuberculosis, which causes tuberculosis but not Coxiella burnetii, which causes Q fever). HTST pasteurization processes must be designed so that the milk is heated evenly, and no part of the milk is subject to a shorter time or a lower temperature.

A process similar to pasteurization is thermization, which uses lower temperatures to kill bacteria in milk. It allows a milk product, such as cheese, to retain more of the original taste, but thermized foods are not considered pasteurized by food regulators.[7]