Re: Skimmed Milk Ultra Filtered Milk

December 17, 2004

Pugh wrote:

wrote:

I am particularly wondering if it would apply to milk protein concentrates (MPC). MPC's are going into many foods without any

safety or nutritional studies as is required by law. The FDA looks the other way.

As I think I have mentioned, FDA wants to change the definition of milk to include Ultrafiltered milk. This should not happen.

I'm very interested in your comments, but could not find the relevant info. on the sites you posted. Could you please elaborate? I'm particularly interested in your comment about Ultrafiltered milk. I recently bought some of this in Ontario, Canada. It is made by Beatrice, and I couldn't get anything out of them (I had suspicions that it had been irradiated - horrors! They would not confirm or deny that!)

and the K9's

Ultra filtered milk is a term used to describe the

process,

where milk is repeatedly run through past fine filters at 50 to 55 PSI.

Anything

proteins or larger is retained on one side of the filter. Water,

lactose and

some minerals pass through the filter.

Obviously, the resulting product called retentate,

can be

marketed as a low-carb product since the lactose has been removed. A

large-scale cheese makers use ultrafiltered milk, because it increases

cheese

yields. This happens, because weight proteins, which are normally drain

from

cheese are retained in the cheese as a result of the ultrafiltered

process. Additionally,

very is retained free water in the cheese.

This process creates a cheese which is inferior to natural

cheese. The cheese does not age

properly. After about 90 days the cheese develops a bitter aftertaste.

There

are also some problems with the cheese melting.

In this country, any new food product created

after 1958 has

to undergo a GRAS procedure. GRAS means generally regarded as safe.

This is not

simply finding someone with a Ph.D. to verify this. The GRAS

requirement is a

scientific procedure.

Milk protein concentrate(MPC) is

generally a powdered

version of ultrafiltered milk. Milk protein concentrate is not really

produced

in this country. Virtually all milk protein concentrate is imported.

Most of

the product is imported from New Zealand.

However, we also import product from countries affected by Chernobyl.

We have imported milk protein concentrate from China.

Some time ago, I submitted a Freedom

of information request

to FDA. For their answer to me indicates no safety studies have been

conducted

on milk protein concentrate or ultrafiltered milk. Also,

no nutritional studies have been done

on this process.

Recent research on cheese made from

the ultrafiltered milk

indicates there is less soluble protein in the resulting cheese, than

cheese

made with normal milk.

Most people are totally unaware that

the technology, applied

to food is primarily applied for financial gain or economics. Generally speaking, we are finding more and

more that FDA is goal seems to be to maximize profit for corporations.

Bunting

December 17, 2004

Pugh wrote:

wrote:

I am particularly wondering if it would apply to milk protein concentrates (MPC). MPC's are going into many foods without any

safety or nutritional studies as is required by law. The FDA looks the other way.

As I think I have mentioned, FDA wants to change the definition of milk to include Ultrafiltered milk. This should not happen.

I'm very interested in your comments, but could not find the relevant info. on the sites you posted. Could you please elaborate? I'm particularly interested in your comment about Ultrafiltered milk. I recently bought some of this in Ontario, Canada. It is made by Beatrice, and I couldn't get anything out of them (I had suspicions that it had been irradiated - horrors! They would not confirm or deny that!)

and the K9's

Ultra filtered milk is a term used to describe the

process,

where milk is repeatedly run through past fine filters at 50 to 55 PSI.

Anything

proteins or larger is retained on one side of the filter. Water,

lactose and

some minerals pass through the filter.

Obviously, the resulting product called retentate,

can be

marketed as a low-carb product since the lactose has been removed. A

large-scale cheese makers use ultrafiltered milk, because it increases

cheese

yields. This happens, because weight proteins, which are normally drain

from

cheese are retained in the cheese as a result of the ultrafiltered

process. Additionally,

very is retained free water in the cheese.

This process creates a cheese which is inferior to natural

cheese. The cheese does not age

properly. After about 90 days the cheese develops a bitter aftertaste.

There

are also some problems with the cheese melting.

In this country, any new food product created

after 1958 has

to undergo a GRAS procedure. GRAS means generally regarded as safe.

This is not

simply finding someone with a Ph.D. to verify this. The GRAS

requirement is a

scientific procedure.

Milk protein concentrate(MPC) is

generally a powdered

version of ultrafiltered milk. Milk protein concentrate is not really

produced

in this country. Virtually all milk protein concentrate is imported.

Most of

the product is imported from New Zealand.

However, we also import product from countries affected by Chernobyl.

We have imported milk protein concentrate from China.

Some time ago, I submitted a Freedom

of information request

to FDA. For their answer to me indicates no safety studies have been

conducted

on milk protein concentrate or ultrafiltered milk. Also,

no nutritional studies have been done

on this process.

Recent research on cheese made from

the ultrafiltered milk

indicates there is less soluble protein in the resulting cheese, than

cheese

made with normal milk.

Most people are totally unaware that

the technology, applied

to food is primarily applied for financial gain or economics. Generally speaking, we are finding more and

more that FDA is goal seems to be to maximize profit for corporations.

Bunting

December 17, 2004

wrote:

>Ultra filtered milk is a term used to describe the process, where milk is repeatedly run through past fine filters at 50 to 55 PSI. Anything proteins or larger is retained on one side of the filter. Water, lactose and some minerals pass through the filter

Thanks for the info. This makes more sense than what I was told, which was that the milk was heated (pastuerized) at a lower temperature than usual. (Which didn't make a lot of sense to me). The eye-opener on this "Ultra-filtered" milk from Beatrice Products is not that it is sold as a low-carb product - it isn't! This stuff lasts a LOT longer than ordinary milk - probably as long as a month! When I discovered this, I wondered what an earth they were doing to the milk, and suspected that it was irradiated, although nowhere would they admit anything like THAT!!!!!

Cheers,

and the K9's

December 17, 2004

wrote:

>Ultra filtered milk is a term used to describe the process, where milk is repeatedly run through past fine filters at 50 to 55 PSI. Anything proteins or larger is retained on one side of the filter. Water, lactose and some minerals pass through the filter

Thanks for the info. This makes more sense than what I was told, which was that the milk was heated (pastuerized) at a lower temperature than usual. (Which didn't make a lot of sense to me). The eye-opener on this "Ultra-filtered" milk from Beatrice Products is not that it is sold as a low-carb product - it isn't! This stuff lasts a LOT longer than ordinary milk - probably as long as a month! When I discovered this, I wondered what an earth they were doing to the milk, and suspected that it was irradiated, although nowhere would they admit anything like THAT!!!!!

Cheers,

and the K9's

December 17, 2004

Pugh wrote:

> wrote:

>

> >Ultra filtered milk is a term used to describe the process, where

> milk is repeatedly run through past fine filters at 50 to 55 PSI.

> Anything proteins or larger is retained on one side of the filter.

> Water, lactose and some minerals pass through the filter

>

> Thanks for the info. This makes more sense than what I was told,

> which was that the milk was heated (pastuerized) at a lower

> temperature than usual. (Which didn't make a lot of sense to me).

> The eye-opener on this " Ultra-filtered " milk from Beatrice Products is

> not that it is sold as a low-carb product - it isn't! This stuff

> lasts a LOT longer than ordinary milk - probably as long as a month!

> When I discovered this, I wondered what an earth they were doing to

> the milk, and suspected that it was irradiated, although nowhere would

> they admit anything like THAT!!!!!

>

> Cheers,

> and the K9's

>

Are you talking about UHT or ultra high temperature milk?

UHT milk is pasteurized then live steam is injected into the flow of

milk. It is hard to find any nutritional data on the result of that

process. Probably not good.

The extended shelf life is obtained via UHT and " aseptic " packaging.

The container is sterilized just before filling. Usually this is done

with strong hydrogen peroxide. The sterilized container is then filled

in a contained sterilized environment.

It should be obvious to anyone, although that may not be true, this

process ends when the container is opened. At that point it is similar

to a sterilized medium in a petri dish. My guess is that the bugs go

after the stuff out of habit and not as a matter of taste.

Bunting

December 17, 2004