0

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Raw milk + hot coffee = pasteurisation?

Answered on August 19, 2014
Created April 27, 2013 at 9:21 AM

I've been drinking my coffee black ever since I went paleo, and after reintroducing pasteurised dairy I discovered I do not tolerate it well at all (even a small amount in my coffee caused stomach pains and headache/brain fog with larger amounts). I have not isolated exactly what it is I am intolerant to (casein, lactose or other) but I have been doing extremely well on raw organic grass-fed goat's milk.

My question is, will adding this milk to my coffee (~100*C, made using kettle) have the same effects as pasteurisation(destruction of enzymes/good bacteria, vitamins and heat sensitive proteins, oxidised fatty acids etc.)?

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on May 29, 2013
at 01:29 AM

Not that pasteurization is a bad thing. Think of it simply as cooking, raw food is not magic.

9c4ba98a3b480408bcf207f558fe659b

(355)

on April 28, 2013
at 06:23 AM

Where is the link?

2e6e673ce3eb647407d260d4d57a731b

(1021)

on April 27, 2013
at 11:52 PM

no, i just trust it more :). and raw milk here is cheaper than organic valley

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 27, 2013
at 10:56 PM

Then again, I'm of the opinion that raw milk and cooked milk are largely equivalent.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 27, 2013
at 10:55 PM

Disagree, it is very possible at an intermediate time and temperature to effectively pasteurize the milk, quite possible with nearly boiling coffee!

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 27, 2013
at 10:54 PM

Raw milk is not magic though, heating it doesn't hurt it.

Ede98d8569d42885d70e07c92d3df34e

(623)

on April 27, 2013
at 01:58 PM

How is it different?

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on April 27, 2013
at 01:25 PM

That's not what pasteurization is. http://www.organicvalley.coop/products/milk/pasteurization/

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4 Answers

2
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 27, 2013
at 10:54 PM

You probably are de facto pasteurizing your milk by adding it to nearly boiling coffee. Pasteurization is a temperature-duration process, higher temperature, lower time; lower temperature, longer time.

At 100C, milk is instantly pasteurized. Even if you dropped the temperature of your coffee to 70C with your milk, you'll still have effectively pasteurized it in 15 seconds. Here's a handy dandy link with time-temperature data, matches what I've seen before.

Oops, forgot the link: http://www.engineeringtoolbox.com/pasteurization-methods-temperatures-d_1642.html

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 27, 2013
at 10:56 PM

Then again, I'm of the opinion that raw milk and cooked milk are largely equivalent.

9c4ba98a3b480408bcf207f558fe659b

(355)

on April 28, 2013
at 06:23 AM

Where is the link?

2e6e673ce3eb647407d260d4d57a731b

(1021)

on April 27, 2013
at 11:52 PM

no, i just trust it more :). and raw milk here is cheaper than organic valley

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 27, 2013
at 10:54 PM

Raw milk is not magic though, heating it doesn't hurt it.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on May 29, 2013
at 01:29 AM

Not that pasteurization is a bad thing. Think of it simply as cooking, raw food is not magic.

0
E2db1519690001648433e8109eb2c013

on April 27, 2013
at 10:28 PM

If changing from cow's milk to goat's made the difference, I think that demonstrates what you need to know.

Coffee cannot pasteurize your milk, as noted in other comments. You can catch any disease that might be transmitted thereby--an infinitesimal risk most of the time. You can also enjoy the infinitesimal nutritional benefits of the milk being raw.

It isn't a common choice, but local grass-fed pasteurized milk would be better than mega-dairy 'cow-chow' fed 'raw' milk.

0
5b9a25a1a676397a25579dfad59e1d7b

(2318)

on April 27, 2013
at 11:25 AM

In order to actually fully pasteurize the milk (like the kind in the grocery store) you'd have to have it heated to 145F for at least 30 mins, or 280F for a minimum of 20 seconds, so it's not the same. It is possible that you may be killing off some of the good bacteria (which happens in any heated process really and why cold processing is sought after for things like fermented CLO) but I don't think in this case it would make much of a difference.

I second the advice that if milk is bothering you, you should just leave it out. You can experiment with other milks/creams like goat or sheep or try making your own almond or coconut milk to add. Delicious and great for you!

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 27, 2013
at 10:55 PM

Disagree, it is very possible at an intermediate time and temperature to effectively pasteurize the milk, quite possible with nearly boiling coffee!

0
F5a0ddffcf9ef5beca864050f090a790

(15515)

on April 27, 2013
at 09:56 AM

I don't believe so. It probably reduces the potency of enzymes a bit, but raw milk is still whole food, not processed.

However, if you notice any negative changes in your health, I would go back to drinking it black.

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