So, 'buyer beware.' Many cheese makers have writen us after purchasing what they thought was regular whole milk only to discover a tiny UP on the package. However, the law states this label need only be 1/2 the size and gives no designation as to where it should be on the package. According to Food and Drugs 21 CFR131.110e(1)ii, all milk fitting this definition must be labeled, ultra-pasteurized. Ultra-Pasteurization (UP) is a range of milk processing temperatures from 191-212F, for varying times.When curd forms as a loose mass or something resembling Ricotta, the milk may have been heated above 172F. This destabilizes whey proteins, and prevents calcium from bonding and creating a good curd. Some dairies have been pasteurization at temperatures above 172F.Referred to as HTST, High Temp Short Time pasteurization. High Temp Pasteurization high temperature (162F), short time (15 second) pasteurization.Referred to as vat or batch pasteurization. Low Temp Pasteurization low temperature (145F), long time (30 minute) pasteurization. ![]() This has the lowest impact on natural bacteria and enzymes in milk and is commonly practiced in Europe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |