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DAIRY FREE

Discussion in 'iLoveSugar' started by iLoveSugar, Nov 26, 2013.

  1. Travis

    Travis Member

    Joined:
    Jul 14, 2016
    Messages:
    3,189
    Gender:
    Male
    I know that hard cheese I see are made from raw milk, such as the Bel Gioioso brand. Homogenized milk produces cheese with a lower melting point, perhaps the main reason why it's commonly done. Since it only takes one instance to raise autoantibodies against milk proteins, which have a half life titer decay rate on the order of months, I myself would make sure to buy just raw milk cheese. Even then, there is a still a chance of autoantibody formation with any cow's milk cheese.

    I think you're right about the crumbliness of cheese being correlated with raw milk, as the proteins should tend to polymerize in a stiffer configuration without going through 'lipid crosslinking nodes, ' or the protein∶micelle conglomerates. Having a protein crosslinked network form through lipid-based liposome intermediates should increase flexibility. The liposome size is reduced from about 15 microns down to about 2 microns after homogenization, so any inconsistency in cheese would probably argue for it being raw.

    You might think that a raw milk cheese would dry out quicker. It is commonly stated that homogenization reduces the 'sweating' of lipids you see on warm days, or what is perceived when short-chained fatty acid triglycerides melt and expand in warm temperatures.
     
  2. sunraiser

    sunraiser Member

    Joined:
    Feb 21, 2017
    Messages:
    469
    Another update.

    I really craved the raw milk for like a week but now I'm no longer craving it again. Raw organic absolutely causes less issue than pasterueised homogenised for me but I'm still not certain a high milk intake is a particularly good thing.

    A cup with well salivated and enjoyed food to prompt a good stomach acid response is likely fine. It's definitely one of the more difficult foods to digest, especially when facing metabolic dysfunction.
     
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