Tag: Dairy processing

Protein milk, a common feature in the grocery aisle, often sits unchilled, which can be surprising for those accustomed to traditional refrigerated dairy. The reason this high-protein beverage doesn't need to be refrigerated is a combination of advanced processing and specialized packaging that works together to create a shelf-stable product. This article explains the innovative science behind why doesn't protein milk need to be refrigerated.

According to the U.S. Food and Drug Administration, the consumption of raw, unprocessed milk poses serious health risks due to potential contamination with harmful bacteria. The decision of which is healthier, sterilized milk or fresh milk, depends on how the milk is processed and what qualities you prioritize, such as convenience, flavor, or nutrient retention.

The same scientific principle that makes the sky blue on a clear day is responsible for the slightly bluish tint in a glass of skim milk. Understanding why does fat free milk look blue requires a look at the light-scattering properties of its smallest components.

Historically considered a waste product, whey was often discarded by cheesemakers. However, technological advancements have transformed this liquid byproduct into a highly valued nutritional supplement, sparking curiosity about where is whey protein coming from.

Over 120 years of milk pasteurization has made dairy products safer to consume by eliminating harmful bacteria. With the introduction of ultra-pasteurization, consumers now face a choice between two products with different processing methods, leading to the question of which is truly healthier for them.

Ultra-high-temperature (UHT) processing, also known as ultra pasteurization, heats milk to at least 280°F for a few seconds, extending its shelf life significantly. However, this intense heat treatment, while effective for sterilization, comes with several well-documented drawbacks for consumers.

According to the Food and Drug Administration (FDA), fat-free milk must contain less than 0.5% milk fat by weight. This low-fat content is achieved through a precise and controlled industrial process that separates the heavier, watery part of the milk from the lighter fat globules. This guide reveals how does fat free milk get made, from the dairy farm to your refrigerator.

Many consumers mistakenly believe that whole milk is 100% fat, when in reality it typically contains just 3.25% milkfat. This misconception often fuels questions like, "Does whole milk have the cream removed?", and the answer reveals the fascinating world of modern dairy processing.

Despite a persistent urban myth, the Food and Drug Administration (FDA) strictly prohibits adding water to milk that is sold as a standardized dairy product. So, is 2 milk just watered down whole milk? The short answer is no, as the fat content is adjusted through a controlled process called standardization.

Over the past decade, consumers have become increasingly interested in minimal-intervention food processing. This movement has brought cold pressed milk to the forefront, offering a safe alternative to traditional pasteurization. But what is the meaning of cold pressed milk, and how does it compare to the dairy you’re used to?