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:
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.

Is Low Temperature Pasteurized Milk Healthy pin


Photo Credit:  Freedigitalphotos.net/John Kasawa