Thursday, August 16, 2012

A Pasteurization Explanation

This video, part of the Cooking Up A Story series, gives an excellent explanation of the different forms of pasteurization, particularly the kind used by Clear Spring Creamery, where I just wrapped up my internship.

The speaker, an organic farmer at Lady-Lane Farm, describes a form of pasteurization known as "vat pasteurization" that more small-scale, organic dairies are beginning to use.

In vat pasteurization, the milk is heated at the lowest legal temperature for thirty minutes, which preserves the flavor and the fresh taste of the milk... and according to this guy, some of the enzymatic activity that pro-raw milk folks tout as the biggest benefit of drinking the non-pasteurized stuff.

Given how many times I would be asked every week at market about our pasteurization process, this video would have been great to watch a few months ago. C'est la vie!


  1. I used to think I was lactose intolerant until I discovered I could drink raw or vat pasteurized milk. I wonder if it is the lack of enzymes in milk that has been flash pasteurized that is actually leading to this supposed lactose intolerance.

  2. I've heard similar comments from a lot of people who bought the milk from us this year. Clare, who I worked for, also thinks homogenization has something to do with it - she thinks that homogenized milk is harder to digest.