The difference is VISIBLE. How milk changes from raw to cream top pasteurized.

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July 1, 2022

I have known for a long time that milk changes when it’s pasteurized.

I knew that pasteurization increases shelf life and alters living microorganisms, fatty acids, vitamins, minerals, and proteins. You can learn more about the differences between raw vs pasteurized here.

**But, I had always assumed that any change was invisible to the human eye. I assumed that any change would be undetectable.**

I believed this mainly because Miller’s Whole Cream Top A2/A2 Cow Milk is minimally processed. It’s full fat, non-homogenized, and LTLT pasteurized.

LTLT stands for “low temperature long time” and is also known as “batch pasteurization”. The milk is heated to 145F for 20-30 minutes. Then it is immediately cooled down.

Side note: Other pasteurization methods are HTST (high temperature short time) and UHT (ultra high temperature).

This is the lowest temperature that you can pasteurize milk at. And, farmer Aaron and I assumed that, especially since the milk is NOT homogenized, it would not change the taste or structure of the milk and cream.

We were wrong! You can see the difference. Here is Miller’s raw and pasteurized milk that sat for 3 days in the fridge:

As you can see, our raw milk has a hefty and easy-to-see cream line, about a third of the way down from the top of the container. The pasteurized cream top milk has a cream line, too. However, it’s harder to see and only about a tenth of the way down from the top of the container.

When you take a spoonful of cream out of each container, there’s a stark difference as well. The raw cream is smooth and thick and coats the spoon. The pasteurized cream is clumpy and sticky, almost like a pudding skin at the very top.

I read a few scientific articles about why this happens. As it turns out, pasteurization alters the fat in milk.

With unprocessed raw milk, any interaction between milk proteins and milk fat is limited. Milk fat is contained within the “milk fat globule membrane”, and the casein and whey proteins are found predominantly in the watery part (AKA the “serum phase”) of the milk.

But, processes such as heating can alter these structures. The fat globule membrane can be broken, which makes it easier for the fats to mix in with the watery part of the milk. Scientifically this can be called “better emulsion stability” or “creaming stability”.

The less the milk is heated, in temperature and time, the less the fat and cream is altered. Miller’s Bio Farm chooses LTLT processing, because it’s the lowest possible temperature for pasteurization. And now, we’ll need to look into HTLT processing (high temperature low time) to see if it’s possible and if it causes less damage.

**Even though the amount of fat is the same in both Miller’s raw and pasteurized milks, they present themselves differently. As usual, there are pluses and minuses to both.**

When you drink raw milk, the downside is that there’s an extra step. You typically need to shake the container to recombine the fat before pouring. The plus side is that it’s much easier to separate and utilize the cream to make butter or whipped cream.

When you drink pasteurized milk (even when non-homogenized), the plus side is that shaking is not as essential. The fat is more evenly distributed in the milk. The downside is that the cream is not as abundant.

Both are absolutely delicious. But, there are both invisible and visible differences when it comes to raw vs pasteurized milk.

How do you take or use your milk? Raw or pasteurized? Do you heat it or cook with it at home?

I’d love to hear from you. Comment below (no account required, start typing and post as a guest option will appear) or contact us.

PS: The Jersey cows at Miller’s Bio Farm are happy and healthy and producing LOTS of milk right now. That’s why our gallons of raw milk are on sale for 10% off!

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How did pork get a bad rep anyway? Why is Miller's pork exceptional?

Did you know that, globally, pork is the #1 meat? According to the UN, 10% more pork is eaten compared to poultry worldwide. And, 50% more pork is eaten compared to beef worldwide. Wow! But, for some reason, this isn't the case in the US. According to the USDA, pork ranks #3 when it comes to meat. Americans eat 30% less pork compared to poultry and 15% less compared to beef. Why is this? Well, pork has gotten a pretty bad rep in the US. Of course there are some religions that prohibit pork, but that's not the leading factor. Some reasons why pork has a bad rep. 1- Too much saturated fat. The low fat craze started in the 1970s and fizzled out in the 1990s. It came from the belief that (1) fat makes us fat; and (2) that too much saturated fat = high cholesterol = bad things like heart disease and cholesterol. These myths have been debunked. Read more in fats and health blog post. The bottom line is that not all fats are created equal. Natural animal fats from happy, healthy animals are good. It's those highly processed hydrogenated saturated fats that are bad. In other words, eat all the pork fat! 2- Worry about disease. People still seem to think they can get sick from pork. There's fear of parasites (like the roundworm Trichinella spiralis that can cause trichinosis) or bacteria or other things. The reality is that getting sick from pork is really rare nowadays. If you cook pork properly, you don't need to worry about disease. Muscle meat (like chops or tenderloin) should be cooked to 145F. Ground meat and organs should be cooked to 160F. 3- Worry of bad ingredients. This only relates to processed pork like hot dogs and bacon and ham. There's truth to this one. Nitrates and nitrites, commonly used in curing conventional pork, have been shown to cause cancer and other health issues. And stabilizers, artificial colors, preservatives, and other additives have been linked to negative health outcomes, too. But, this isn't the case for all pork. How meat it's processed matters a lot. At Miller's, we don't put any of that yucky junk in our meat, even the salami and bacon and sausages (more on that below). 4- Worry that eating pork will have a negative affect on your blood. The Weston A. Price Foundation did a bunch of research on this. It's true that plain pork can cause blood clotting and inflammation. However, properly preparing pork (by marinating it in vinegar or naturally curing it) or by eating pork with fermented veggies like sauerkraut removes these negative effects. Read more about pork and your blood in this blog post. 5- The belief that pigs are "dirty". I think this one mainly comes from the fact that pigs roll around in mud. They do this to protect their nearly hairless bodies. It's like natural sunscreen. It doesn't mean the meat is dirty at all. It may also come from the fact that pigs are often treated as garbage disposals. They will literally eat anything. And that includes kitchen scraps, meat processing scraps, curdled milk, and more. But again, not all pork is created equal. When you source from trusted farms, you can actually know that the pigs are eating clean food and are rolling around in chemical-free mud. 6- Strange rumors that pigs are deformed. This one came from Nailea on the farm. At some point, she watched a video about how some pigs are born without buttholes or have odd deformities or become cancerous. Yet, despite their weirdness, they're still raised for meat. I don't know how true this is for conventional pigs. But, it's certainly not true for our pigs. They are intact and happy and healthy. And our processor would never give us meat that's weird or cancerous. Why you should eat pork. I'm here to inform you that, when produced naturally and properly, pork is pretty awesome. It's high in protein, zinc, iron, and B vitamins (particularly the "anti-stress" vitamin B1 - read more about thiamine and pork in this blog post). It's packed with quality, healthy saturated fats. And it's the most affordable meat and can be produced year round. This is why people around the world love pork. I think you should love pork, too! Miller's pork is not just any old pork. Here are 6 quick reasons it stands above the rest: 1- Woodland raised. Our pigs get plenty of exercise and forage for countless nuts and grubs and roots. This diverse diet gives our pork some extra flavor. And you can be assured that the environment is free of chemicals and is a happy place for our pigs to live. 2- Corn & soy free. This means low PUFA and no chance of GMOs. We haven't tested our pork like we did for our chicken and eggs. But, if we did, I assume we'd get similar results with our pork having balanced omegas and packed with vitamins and minerals. 3- Heritage breeds. Our pigs are Berkshire, Duroc, Red Waddle, and Black crosses. These heritage breeds are known for their intensity of flavor, juiciness, marbling, and tenderness. It's nothing like the bland, dry pork you often get at the grocery store. 4- No junk like nitrates or additives. We reduce toxins and anything unnatural as much as possible. Our bacon is cured simply with Celtic sea salt (in a store it would have "uncured" on the label). Our sausages have clean ingredients, no weird thickeners or preservatives. Our salami is cured naturally with celery juice powder. 5- Washed in organic apple cider vinegar. No harsh chemicals like bleach or citric and lactic acids touch our pork. We are so fortunate to have a naturally minded processor! 6- No drugs. We don't vaccinate. We don't give antibiotics or hormones or anything like that. Through a natural diet and lifestyle, our pigs stay naturally healthy. Do you eat pork? Why or why not? What do you look for when shopping for pork? I'd love to hear from you. Comment below - no account required (start typing for the guest option to appear). 😊 ----- SOURCES: UN Report: Livestock commoditiesUSDA: Chicken leads U.S. per person availability of meat over last decade False Facts About Pork Everyone Actually BelievesIs Pork Bad for You? Here's What a Dietitian Has to Say