Low Temperature Pasteurized Milk

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Low Temperature Pasteurized Milk

My family is fortunate to have a local source of raw cow’s milk, but recently the supply has diminished.  Two-thirds of our farmer’s cows are due to give birth this month.  Our family relies on milk as a source of fat and protein.  We utilize milk for drinking and cooking.

 
When I received the message that the raw milk supply would be lacking for a few months, I wasn’t sure how to replace the fat and protein with another clean source.  Buying conventional, store-bought milk was absolutely not an option.  After six months of drinking raw milk, my husband was finally getting relief from his seasonal and environmental allergies.  My digestive and cardiovascular health had greatly improved.  The dirty, adulterated milk of factory-farmed Holsteins was no match for the clean, pure milk of our farmer’s Jerseys cows.
 
I was perplexed by my dilemma.  Since store-bought milk was no longer acceptable in my family’s diet, I had to find a way to replace the health benefits of local, raw milk in our diet.  While shopping at our health food store for coconut milk to use in a recipe, I came across a gallon of non-homogenized, local, grass-fed, cow’s milk.  The label said that the milk had been low-temperature pasteurized.  At the time, I wasn’t sure if this low-temp pasteurized milk was healthy, so I came home to do some research.
 
I found this helpful infographic:
Draxe.com
As it turns out, if you can’t access local, raw milk, the next healthiest option is low-temperature pasteurized milk.  While low-temp heating does kill some of the beneficial enzymes it doesn’t damage the proteins in the milk and leaves intact some of the good bacteria present in milk.

My family did not experience any adverse reactions to the low-temp pasteurized milk.  We did cut back our consumption of milk because the store-bought, low-temp pasteurized milk turned out to be more expensive than the raw milk from our farmer.  In addition to the increased cost, each gallon of milk contained much less cream than the rich milk our farmer provides.  Another factor was that the store-bought milk was often sold out in gallon sizes, forcing me to buy the more expensive half-gallon sizes.  I believe the sudden demand for the milk caught the store off-guard and they weren’t able to increase their supply quickly enough.

I am glad to have found what I call the “happy medium milk”. I can recommend this milk to health-conscious friends who are a bit squeamish about drinking raw, unpasteurized milk. I am comfortable giving low-temp pasteurized milk to my family for short periods of time.  No pasteurized milk can replace the health benefits of raw milk, however.  As well, while using low-temp pasteurized milk I couldn’t make whey for soaking grains.  See, pasteurized milk doesn’t simply sour.  It completely ruins and becomes dangerous to consume after its expiration date.

If you find that raw milk is difficult to source, seek a better alternative to homogenized and high-temp pasteurized milk by looking for low-temperature, non-homogenized, grass-fed milk.

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9 thoughts on “Low Temperature Pasteurized Milk

  1. You can get whey from this milk if you culture it first. I have been making kefir from low-temp pasteurized, non-homogenized milk for a few years. Unfortunately our state’s department of ag put enough pressure on this farm for them to close down. This is despite the fact that the inspector stated that this farm had the cleanest facility around.

  2. Very balanced, practical post. I’m sharing it on Facebook. I like that you acknowledge raw milk as the best option but realize that sometimes the best is not always available to us. Personally I buy grass-fed, low-temp pasteurized milk for making yogurt. We do have raw milk, but I only get a gallon a week to use for kefir because it’s soooooo expensive here.

  3. This was very informative. Here in Canada raw milk is illegal which is extremely unfortunate and ironic because consumers are being deprived of a superfood because the government ‘claims’ to be preventing the spread of E.Coli and other food borne illnesses that don’t even occur in pastured animals. I do have access to low-temp pasteurized, non-homogenized, local milk but I prefer to drink homemade coconut milk (I know the nutritional benefits do not compare to cow’s milk) since it is less expensive. Until the glorious day where I can purchase some raw milk I will at least be reassured that low-temp pasteurized is still a good alternative.

  4. Great post! I have good access to raw milk, but couldn’t afford raw milk cream and have been buying low temp pasteurized cream instead. As in your case the low temp pasteurized milk was more expensive than raw, but the low temp cream was significantly less than the raw milk cream. Now I can get the cream at a price I can afford without too much guilt!

  5. the low temp pasteurized milk i buy has actually soured a couple of times on me and I used it to make cheese and in baking in lieu of buttermilk. So i guess it still has enough of the good enzymes to sour instead of just going bad. It would be interesting to see how much it sours vs. going bad.

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