Microfiltrated milk-good or bad?

Discussion in 'Milk' started by BaconBits, Apr 29, 2013.

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  1. BaconBits

    BaconBits Member

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    Apr 26, 2013
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    Microfiltrated milk is really popular here in Europe last 5 years. What microfiltration does is it only allow sugars and protein to go through the filter, but anything else like fat, microorganism stays out. Then you have to add fat back in. What that does is purify milk of any microorganism and you dont need to do high temperature pasteurization, not even the medium one, just the low temperature pasteurization.

    Today I made puding with it (I also add egg yolk for choline and cholesterol), but something weird happened. There was no fat layer at boiling point, that does not happen even with ultrapasteurized and homogenized milk. Then the puding would not dense up completely, it was litlle bit like slime.
     
  2. Swandattur

    Swandattur Member

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    The microfiltering idea sounds like a good thing on the face of it, but your experience with cooking with it makes it seem a bit questionable. Hmm...
     
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