Unpasteurised Milk

itsallaboutheL

What kind of cal count are we talking about in a litre?

Also feel free to discus merits and demerits etc

EileenG

Same calories as in the milk you buy in the supermarket.

rubadub

Yeah, should be the same, unless it is some other sort of stuff, I read you guys talking about "beastings" or something before.

itsallaboutheL wrote: »

Also feel free to discus merits and demerits etc

Google "raw milk", that is what it is usually referred to. Obviously it would go off quicker, so best if you are confident in the supply.

itsallaboutheL

yeah i went off for a google, was really surprised to learn that it's basically the same thing, although i'd hazard that mine would be higher in protein content.

El_Dangeroso

Isn't it creamier? Sure tastes creamier, would have thought it would have a naturally higher fat content as skimming off the cream manually isn't really an exact science as opposed to machines in a dairy.

I love raw cream personally, it's a shame it's illegal to sell. Raw cheese is legal so why not milk and cream?

Proponents of raw milk say that it's less allergenic as the proteins don't get denatured by the heat of pasteurisation, along with containing more enzymes that help it's digestion.

Macha

On the topic of milk and many of us being total food nerds, I thought some might find this article interesting, and the rest of the series:

http://www.guardian.co.uk/science/blog/2010/jan/05/science-cheesemaking-cheese

brianthebard

rubadub wrote: »

Yeah, should be the same, unless it is some other sort of stuff, I read you guys talking about "beastings" or something before.

Beastings is the milk from the first couple of days when a calf/animal is born, contains lots of good stuff that isn't in regular milk.;)

itsallaboutheL wrote: »

yeah i went off for a google, was really surprised to learn that it's basically the same thing, although i'd hazard that mine would be higher in protein content.

What you basing that on? If you've found out they have the same calorie content then how could one have a higher protein content?

itsallaboutheL

brianthebard wrote: »

Beastings is the milk from the first couple of days when a calf/animal is born, contains lots of good stuff that isn't in regular milk.;)



What you basing that on? If you've found out they have the same calorie content then how could one have a higher protein content?

Because it's not homogenised!

Not all milk is equal.

brianthebard

You just said they have the same calorie content!

itsallaboutheL

brianthebard wrote: »

You just said they have the same calorie content!

I didn't somebody else did and then the internet did. , that's why i started the feckin thread! ,
And it's roughly the same calorie content

corkcomp

slightly o/t but personally I wouldnt be happy drinking unpasteurised milk.. we all know what happens in parlours, cluster falls off.. sock falls off the line.. etc. i know that wouldnt worry everybody though! We had a home pasteuriser before which heated about 10 litres to the correct temp and then cooled it quickly via pass thru hose pipe:D

rubadub

brianthebard wrote: »

have a higher protein content?

I have heard the protein content can change at various times during the year, I think it is mainly because of a change of feed. High protein milk froths up better when steamed, I have used special cappuccino milks in work which is higher in protein. I have heard baristas say they notice a difference at different times of year.

This one says it is lower in lactose, I don't think the ones I used stated that. Skimmed milk usually has protein added so it doesn't taste too watery.

http://www.pritchitts.com/80257104005CFDE8/products/D89393B44B643E12802574A9004B98C3

The protein level in milk largely determines how well the milk foams and how smooth and stable the finished product is. Whilst the protein levels in other milks vary seasonally throughout the year, Millac Cappuccino Milk low lactose is enhanced with protein to guarantee predictable luxurious and rich foam texture all year round.



Millac Cappuccino Milk low lactose tastes just as good as, but performs better than, fresh milk. In fact, the stable, dense and creamy foam is reminiscent of the cappuccinos that are authentic to the continent. Its long ambient shelf life and the fact it can be used from ambient eliminates the need for chilled storage, freeing up valuable refrigeration space. This also means product wastage is reduced as does the fact that Millac Cappuccino Milk low lactose can be refoamed.

limericklassy

Lived on it as a kid..used to love when it was still warm from the cow..lovely with weetabix..

Dotcomdolly

limericklassy wrote: »

Lived on it as a kid..used to love when it was still warm from the cow..lovely with weetabix..

Used to love it when we went on holidays to Coney Island (Sligo, not NY!)as kids, fresh from the jersey cows

brianthebard

rubadub wrote: »

I have heard the protein content can change at various times during the year, I think it is mainly because of a change of feed. High protein milk froths up better when steamed, I have used special cappuccino milks in work which is higher in protein. I have heard baristas say they notice a difference at different times of year.

Its probably possible all right, but he's no way of knowing only he wants to think his cattle are protein producing machines! :pac: My point was if both raw and pasteurised have been measured as the same calorie content then its sort of difficult for them to have different protein contents.

corkcomp

brianthebard wrote: »

Its probably possible all right, but he's no way of knowing only he wants to think his cattle are protein producing machines! :pac: My point was if both raw and pasteurised have been measured as the same calorie content then its sort of difficult for them to have different protein contents.

would it be similar to the protein content of skimmed milk vs full fat? i.e. skimmed milk has marginally more protein even with fewer calories.. so im guessing a bit less fat and a bit more protein would balance out the calorie count.

milk has a higher protein content during the summer alright when cows are grazing on fresh grass vs silage

itsallaboutheL

brianthebard wrote: »

Its probably possible all right, but he's no way of knowing only he wants to think his cattle are protein producing machines! :pac: My point was if both raw and pasteurised have been measured as the same calorie content then its sort of difficult for them to have different protein contents.

How do you think we get paid ya eejit!!:P

The base rate is 3.3 for protein and 3.6 for fat, and you get paid less or more depending on your test results.

IIRC its .5c extra per .1 of protein and .25 per .1 of fat

EileenG

Raw milk would be equivalent to full fat milk.

corkcomp

EileenG wrote: »

Raw milk would be equivalent to full fat milk.

not quite. the full fat milk you get from the shelves is not the same as milk straight from the tank - even bottled full fat milk has the top layer of cream skimmed off

brianthebard

itsallaboutheL wrote: »

How do you think we get paid ya eejit!!:P

The base rate is 3.3 for protein and 3.6 for fat, and you get paid less or more depending on your test results.

IIRC its .5c extra per .1 of protein and .25 per .1 of fat

So why are you asking us if you have the capacity to measure it? eejit. :pac:

itsallaboutheL

brianthebard wrote: »

So why are you asking us if you have the capacity to measure it? eejit. :pac:

I wanted to know what the general calorie count would be.

El_Dangeroso

corkcomp wrote: »

slightly o/t but personally I wouldnt be happy drinking unpasteurised milk.. we all know what happens in parlours, cluster falls off.. sock falls off the line.. etc. i know that wouldnt worry everybody though! We had a home pasteuriser before which heated about 10 litres to the correct temp and then cooled it quickly via pass thru hose pipe:D

Would you believe there have been more food contamination incidents with pasteurised milk than with raw? At least in American states where it's legal to sell in the supermarket. There is a lot more friendly bacteria in raw milk which might offer a milk anti-bacterial effect. But of course any food product can be contaminated which is why raw milk in America is subject to stringent safety regulations.

Loads of people eat raw cheese all the time in this country with little incidence of poisoning.

corkcomp

Temple_Grandin wrote: »

Would you believe there have been more food contamination incidents with pasteurised milk than with raw? At least in American states where it's legal to sell in the supermarket. There is a lot more friendly bacteria in raw milk which might offer a milk anti-bacterial effect. But of course any food product can be contaminated which is why raw milk in America is subject to stringent safety regulations.

Loads of people eat raw cheese all the time in this country with little incidence of poisoning.

That would be fairly obvious because storage of pasteurised milk would be far more prevalent than unpasteurised.. I honestly dont ever re-call seeing unpasteurised milk for sale in the US, im not sure how common it is..

Anyway this is getting off topic a little.. my main point above was that if people saw what can / does happen in milking parlours they might not be so keen to drink unpasteurised milk. I wont get into specifics;):D

El_Dangeroso

corkcomp wrote: »

That would be fairly obvious because storage of pasteurised milk would be far more prevalent than unpasteurised.. I honestly dont ever re-call seeing unpasteurised milk for sale in the US, im not sure how common it is..

Anyway this is getting off topic a little.. my main point above was that if people saw what can / does happen in milking parlours they might not be so keen to drink unpasteurised milk. I wont get into specifics;):D

Let the record show you brought it off topic Even in relative terms there are less incidence of contamination from raw milk.

Pasteurisation isn't a magic wand for food safety, it's done under the guise of safety but is really mainly a preservation method. So if you feel funny about drinking raw milk from a certain source I'd be even less inclined to drink less nutritious, with possibly damaged proteins, pasteurised milk from that same source.

itsallaboutheL

corkcomp wrote: »

Anyway this is getting off topic a little.. my main point above was that if people saw what can / does happen in milking parlours they might not be so keen to drink unpasteurised milk. I wont get into specifics;):D

Depends on the parlour tbh, i'd hazard a guess that the farm you witnessed was supplying milk for manufacturing

corkcomp

itsallaboutheL wrote: »

Depends on the parlour tbh, i'd hazard a guess that the farm you witnessed was supplying milk for manufacturing

Pm sent, cant really say on here

elgirl

Hi all, have been reading your thoughts on raw milk. This whole area is currently the topic of my thesis. Maybe you could take 2 minutes to fill it in?

Pleeeeeaaasee


http://www.surveymonkey.com/s/NFMNQZQ