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How? ARTICLES
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What? What do you mean by processed dairy? Processed dairy is any dairy that has been altered from its raw state by heating the dairy above a cows body temperature. Pasteurization, irradiation, boil or homogenization are the most commonly known forms of processing. Also, the processes of chemical treatment are used to enhance flavor, fortify and preserve bad-tasting milk that has been heat-treated and putrefactive. Pasteurization means heating milk to at least 130 degrees F. (54 degrees C.) for at least 45 seconds, or 160 degrees F. (71 degrees C.) for at least 15 seconds. Boiling means cooking the milk until is begins to vaporize, usually for at least 5 seconds. Irradiated means that the milk is exposed to destructive light such as high-intensity ultraviolet or radioactive contamination; also called cold-pasteurization. Homogenization means that the milk-fat (cream) is highly pressurized through a tight-meshed screen that causes the fat-molecules to rupture, turn rancid and spoil. Homogenization originated to hide milk that was low in fat. In early years, low-fat milk was considered less desirable and unhealthy. Homogenization today is done to keep the cream from separating from the milk so that it will not sour and the milk looks even. All of those processes destroy or damage the wonderful nutrients in raw milk. What do you mean by raw dairy? Raw milk has not been heated above a cows highest healthy body temperature which is no more than 101 degrees F. (38 degrees C.) nor frozen, has not been altered with additives, chemicals, light or homogenization. |
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