Pasteurized & Cultured Milk have many different traits that set each one apart. We have clarified their differences below. This article should prove useful the next time you are at the grocery store.
For pasteurized milk, high heat needs to be applied to get rid of all those pathogens. Adding lactic acid culture creates Cultured milk. Skimming or partly skimming the milk is what sets it apart from pasteurized.
You might be thinking: well then, which one is better? How do I know I’m choosing the correct one if they both have their differences? Below we will explain all the different uses for these products.
Pasteurized? Cultured? What is the big deal?
Starting with pasteurized milk, it has a specific method involving heat. These different methods are what set these two types of milk apart. A temperature of around 145 degrees in a giant vat is a crucial step. Holding the temperature for about 30 mins makes the pasteurization complete, eliminating most pathogens towards the end of the process. It doesn’t necessarily make it completely sterile, although the process does have the ability to get rid of all pathogens. This whole process makes it way cleaner than raw milk.
For cultured milk, the process will often start with the use of pasteurized milk. With the added lactic acid bacteria, it will react and ferment. This prepares the milk for the culture process. Before refrigerators were invented, this was the method to keep milk fresh for longer. Back in the day, it was either raw milk that brought potential health risks or cultured milk with longer shelf life. The culturing of milk helped a lot of us by cutting frequent visits to the grocery store. In this day in age, thanks to state laws against non-pasteurized dairy products, you can believe it will stay that way.
You can bet that with each type of milk, there are many different things you can create. Milk can be versatile with its unique flavors. When it comes to pasteurized milk, it is often consumed directly from a cup. It can also be used in baking. Cultured milk is well-known for the delicious recipes it can be used to create. Continue reading to learn more about what you can make with it.
Pasteurized milk is safer to ingest since it contains an insignificant number of microbes, and you are less likely to fall ill with this type of milk. Adding more bacteria to the mix makes cultured milk slightly denser and also changes the flavor.
How to use Cultured Milk
A quick reminder that lactic bacteria turn the milk into different delicious products. It creates a perfect base for many things that you can create. The most popular item is yogurt. Yogurt uses cultured milk and bacteria is added to produce a rich and creamy consistency. It takes a variety of bacteria to achieve the perfect taste. Whenever you next pick up some yogurt, you can read about the different bacteria used in the process.
A popular favorite is long-lasting buttermilk. Using skimmed fermented milk, it is processed in a way that creates a silky-smooth texture. Another recipe that comes from cultured milk is kefir. Kefir grains are added to cultured milk and allowed to ferment. It has a similar taste to yogurt but has a slightly tangier flavor. Probiotics offer many health benefits and are just one of the benefits this type of milk offers. Sour cream is closely related to taste.
Sour cream contains more than 17% butterfat. The bacteria added creates this commonly used ingredient, altering its consistency and flavor makes for a favorable choice.
Creating a thick delicious, milky product makes any sandwich a delight. Sour cream is just one ingredient that adds to taste. Not everyone has the convenience of having such a luxury. Tangy yet smooth flavors intensify any spicy and, or neutral milk creations. Flavorful butterfat produced to market sour cream, made with acid-lactic bacteria to create a soft creamy texture.
Creating real Buttermilk with Cultured Milk.
Process of pasteurizing Milk.
Can Cultured Cheese be Pasteurized?
As mentioned before, thanks to state laws, many of the cheese we see is pasteurized. It does not apply to every cheese in the world. There are plenty of delicious milk products that go without the pasteurization process. Different regions can decide whether to take part in this process before turning milk into cheese. For example, in many places of Europe, raw milk is still used to make cheese. Remember that in the States, this is not the case. Many people from those regions can drink raw milk since these laws do not apply. Many people consider the taste of raw milk more complex. People who drink raw milk believe that it is healthy and natural.
Pasteurized Milk against Cultured Milk, and their Nutrition
While we know that the safest way to drink milk is when it is pasteurized, the downside to this is that the milk loses some of its nutrition during this process. Pasteurized milk is still high in calcium and other vitamins. Most manufacturers are responsible for adding these vitamins and minerals after the pasteurization process. This is important as most vitamins and minerals were stripped from the milk after being treated by heat. Adding these nutrients makes the milk fortified.
A great benefit of cultured milk is that it has added bacteria that are good for your body. Fermenting milk with bacteria helps improve its nutritional content. It also takes on a different taste. Take yogurt for example. Yogurt receives a lot of recognition since it is packed with probiotics. I bet you were not aware that any milk product that has undergone fermentation contains good bacteria. Boosting your immune system and improving digestion are just a few things that these products can help you with. It even aids in weight loss or fatigue. Calcium, potassium, and vitamin B12 are just some of the vitamins and minerals that can be found in cultured milk.
Both types of milk have gone through the pasteurization process. They are also a good part of a healthy diet for anyone who is not lactose intolerant. As mentioned before, the laws that govern these dairy products are very strict. It is believed that using this process will make the milk safer for consumption compared to raw milk. This is also done so it doesn’t outweigh the slight decrease in vitamins and minerals. The next time you make a grilled cheese sandwich or pour yourself a cup of milk, you can be sure that as long as the milk doesn’t go bad, you are safe.