Types Of Milk

Discussion in 'Milk' started by mamaherrera, May 21, 2014.

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  1. Filip1993

    Filip1993 Member

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    What about homogenized milk? Is it bad?
     
  2. Mittir

    Mittir Member

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    Someone asked RP about that and he mentioned there is no problem
    with homogenized milk.
     
  3. tinkerer

    tinkerer Member

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    I have found the best milk for me to be traditional buttermilk (bainne clábair / bonny clabber), the original healthy lowfat milk (milk minus butter) of my Irish grandparents (they lived into their 80's - 90's) and other pastoral cultures.

    Here is a comparison:

    Serving size: 1 cup (240ml)

    Organic Valley reduced fat 2% milk
    Total fat: 5g (8%)

    Organic Valley lowfat 1% milk
    Total fat: 2.5g (4%)

    Farmstead Buttermilk (cultured, organic, "straight from the churn," from jersey cows, the best local milk I have found in my area)
    Total fat: 2g (3%)
     
  4. mt_dreams

    mt_dreams Member

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    Milkfat present in milk & cream still have their membranes intact. Pasteurization does not destroy these membranes. Homogenized does effect these membranes, but in the end the fat is still bound to the liquid, so it ends up being somewhere in-between. The churning of butter destroys these membranes which release the fat from the liquid & protein in cream.

    You hit the nail right on the target. Once this is understood, it takes the paranoia out of drinking full fat milk or cream.
     
  5. forterpride

    forterpride Member

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    Pboy. Do you think coconut oil has the same properties as milk fat? I only ask because I have been specifically drinking nonfat milk and then just adding coconut oil to it in the hopes that i was replacing milk fat witha supperior fat that woulnd't make me gain weight as much. I would appreciate your thoughts on this. Thank you.
     
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