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How do people feel about low temperature pasteurization?

Answered on August 19, 2014
Created February 26, 2013 at 8:38 AM

I found some low temperature pasteurized milk. 66 degrees celcius for 30 minutes. Is this any better than pasteurized milk, or have any of the benefits of raw milk?

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3 Answers

1
F20af1e0c77eff221d556e3db0fc5684

on February 26, 2013
at 08:03 PM

Several sites claim that low temperature pasteurization keeps more of the desirable enzymes and proteins intact. I haven't found any hard evidence that that's true, but it seems plausible.

0
4b7e828232c7d6a5aab2265814647530

(10)

on February 26, 2013
at 09:04 PM

Enzymes die at around 118-120farenheit. 66 celcius is 150 farenheit. Would be nice if food tasted better though.

0
9712e4ce885436e557751cfa6ffedd5a

(488)

on February 26, 2013
at 08:43 PM

I'm allergic to casein but my mother and friend recently found a low temp pasteurization milk source and they say its hands down much more tasty.

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