Re: Thermalization (was Self-intro of Belli - St. Louis, MO)

[Guest guest]

I don't think you understand what I am talking about.

I am not discussing normal cheese making procedures. I

am discussing a specific process called heat

treatment, thermization or thermalization.

Thermalization usually stops short of pasteurization

temperatures. Thermalized milk is considered by the

FDA to be raw milk even though it is not raw milk.

Thermailzation is not as bad as pasteurization but it

is not a good thing either.

The US Code of Federal Regulations specifies that milk

must be heated at 145 degrees F for 30 minutes or

161°F for 15 seconds to be pasteurized. The most

common standard treatment for thermalized milk is

treatment at 145-150 degrees F for 15-30 seconds. Even

though temperatures used for thermalized milk may be

greater than temperatures used for pasteurized milk,

thermalized milk is considered by the FDA to be raw

milk. Thus cheesemakers who thermalize their milk can

sell their cheese as raw milk cheese. Most larger

scale US cheesemakers who produce " raw milk " cheeses

do thermalize their milk.

I do not consider thermalized milk products to be raw

milk products and many other raw dairy enthusiasts

agree with me. Here's an interesting comparison of a

thermalized cheese with a true raw milk cheese:

http://www.cheesediaries.com/archives/000310.shtml

--- Tinybabe wrote:

> Not true. Most cheeses do not have to be heated

> past 120 deg. for a very

> short time in order to allow cultures and renet to

> work properly. A lot of

> cheeses don't even have to be that warm.

> Pasteurization is much higher and

> for a lot longer time.

>

> K.C.

> Re: Self-intro of Belli -

> St. Louis, MO

>

>

> > Hello ,

> >

> > Are you buying raw goat cheese from the US or

> abroad?

> > Under my definition of " raw " , most US " raw " cheese

> is

> > not raw. It is heated to just short of the

> > pasteurization temperature and while that may

> > technically be " unpasteurized " , it is not raw.

> >

> > Mike

> >

> > --- Belli wrote:

> >

> >> Hello all,

> >>

> >> My name is Belli.

> >> My email address is Mashiach@....

> >> I live in St. Louis, MO.

> >> I'm a raw consumer.

> >>

> >> I'm able to purchase raw goat cheese at my local

> >> Whole Foods Market and via

> >> the Net but am not able to find raw cow and goat

> >> milk in my area from

> >> organic farmers (which is legal) or in the stores

> >> (which is illegal). When

> >> I used to work way out in the country, I found a

> >> small, organic farm that

> >> sold raw milk for $1 per gallon. What a deal!

> >>

> >> I've read a lot of the NotMilk links

> >> http://www.notmilk.com/ and understand

> >> the fantastic benefits of raw milk. The closest

> I

> >> can get to benefits of

> >> raw milk is by culturing instant dry milk with

> >> various probiotics including

> >> Kefir grains.

> >>

> >> I don't know what to expect from your site but

> hope

> >> to find local resources

> >> for raw cow and goat milk.

> >>

> >> Thank you for considering me for membership.

> >>

> >> Best regards,

> >>

> >> Belli

> >>

> >> " Whoever believes in the Son has eternal life,

> but

> >> whoever rejects the Son

> >> will not see life, for God's wrath remains on

> him. "

> >> the Baptist in

> >> 3:36

> >>

> >> " For God so loved the world that He gave His one

> and

> >> only Son, that whoever

> >> believes in Him shall not perish but have eternal

> >> life. " Jesus in 3:16

> >>

> >

> >

> > __________________________________________________

> >