This entry was posted on Monday, April 21st, 2008 at 3:53 pm and is filed under Other Milks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
For the next ten days we will examine a myth a day about the nutritional value of cow’s milk. It is not my intent to step on the toes of any cow milk drinkers out there. I grew up on a farm and was raised on the stuff. My goal is just to present some facts to interested readers.
Yes, I’m a soymilk drinker. Yes, I sell a Soymilk Maker. But I’m not writing this myth series because I drink soymilk. I drink soymilk and decided to sell the Soyabella because of the information in this ten day series.
On with the first myth.
Cow’s Milk is Pasteurized to Make it Safer
Did you know that the dairy industry fought compulsory pasteurization in court, and lost? Their argument was that it could not make bad milk into good milk. They had it right. But they soon got over it and began the advertising campaign to ready people’s thinking.
The propaganda had to convince milk drinkers that dirty raw milk could be added to clean milk, heated to high temperatures and that would kill the bad in the milk but leave the good. Over time, the campaign worked. People don’t even think about anymore. In fact, we’re into a generation growing up that may not even know the difference between raw and pasteurized milk.
Milk is pasteurized at over 170 degrees. All of the enzymes and anything of value in the milk are killed at 130 degrees. It’s dead. So, it’s fortified, value has to be added back in. What pasteurization really did for the business was give milk a longer shelf life. But beware! Raw milk sours when it goes bad, so you know it immediately.
For the most part, pasteurized milk is disguised stale milk. With pasteurized milk you can’t tell when it has started to spoil. It’s already rancid long before the bad odor develops. Keep a very close eye on the expiration dates!
Tomorrow… Cow’s milk vs. Human milk (breast feeding)