Ultra pasteurized or non-organic: The dairy aisle quandry
I am a big fan of milk. We drink a lot of it in our house. I have a three-year-old and a one-year-old with only two beverage options: milk and water. Currently there are two one gallon jugs of milk in my refrigerator as my one-year-old will be on whole milk for another year and the rest of us drink skim. I have a constant internal debate over local versus organic milk every time I buy a gallon as I am concerned about antibiotics given to dairy cows. But my last trip to the store had me scratching my head.
I have my defaults when choosing milk. There are a couple local brands that I always buy but as I mentioned, I'm worried about antibiotics so I am considering organic for the baby. My selections the other day included; 1) two types of mass produced, pasteurized, rBGH-free milk from unknown sources; 2.) one local dairy, rBGH-free and pasteurized; 3.) one local dairy rBGH-free, pasteurized, and non-homogenized; and 4.) Horizon organic and ultra pasteurized.
Normally I would have just grabbed the organic but I noticed "ultra pasteurized" in small print on the side. Ultra pasteurized (also "ultra-high temperature" or "UHT") means that in order to extend shelf-life, this milk has been preheated from 176-194° F and then is heated quickly up to 280° F with steam. The process kills the benign microorganisms in milk that regular pasteurization doesn't touch. It also prevents milk's natural enzymes from being easily digested in you gut which can lead to discomfort. This reaction can be mistaken for lactose intolerance.
I ended up choosing gallon #3 from Smith Creamery, the local, non-homogenized brand mostly because they sell at the farmers market and I've met one of the owners and member of the family that started the farm. They raise their own dairy cows which keeps them from bringing in new livestock and reduces the amount of disease (and antibiotics). The cows are grass fed during the day and led to the barn at night. I feel like this is the best option for my family and I'm supporting a local business as well.
I have my defaults when choosing milk. There are a couple local brands that I always buy but as I mentioned, I'm worried about antibiotics so I am considering organic for the baby. My selections the other day included; 1) two types of mass produced, pasteurized, rBGH-free milk from unknown sources; 2.) one local dairy, rBGH-free and pasteurized; 3.) one local dairy rBGH-free, pasteurized, and non-homogenized; and 4.) Horizon organic and ultra pasteurized.
Normally I would have just grabbed the organic but I noticed "ultra pasteurized" in small print on the side. Ultra pasteurized (also "ultra-high temperature" or "UHT") means that in order to extend shelf-life, this milk has been preheated from 176-194° F and then is heated quickly up to 280° F with steam. The process kills the benign microorganisms in milk that regular pasteurization doesn't touch. It also prevents milk's natural enzymes from being easily digested in you gut which can lead to discomfort. This reaction can be mistaken for lactose intolerance.
I ended up choosing gallon #3 from Smith Creamery, the local, non-homogenized brand mostly because they sell at the farmers market and I've met one of the owners and member of the family that started the farm. They raise their own dairy cows which keeps them from bringing in new livestock and reduces the amount of disease (and antibiotics). The cows are grass fed during the day and led to the barn at night. I feel like this is the best option for my family and I'm supporting a local business as well.
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