What is Vat Pasteurized Milk?

What is Vat Pasteurized Milk?: I took a liter of pasteurized milk with VAT on the specialty market, the other day. It was expensive (about $ 3.50, plus $ 1.50 credit to a bottle that I can come back if I return the bottle), but I was curious enough to splurge. I've never heard before VAT pasteurized milk, and milk was also local, sustainable organic, not homogenized, and came from Jersey cows, so it was much to be curious. What is VAT and pasteurized milk tastes very different from my everyday organic Trader Joe?

For the whole or 2%, there are many options when we buy our milk these days. Let's start with the easiest, not homogenised or homogenised. Homogenized milk simply means that the milk was processed so that the fat globules are uniformly distributed in the milk. When the milk is not homogenized, the fat separates and forms a layer of cream on top. You can choose what delicious stuff and use it as a special treatment in the coffee or sprinkle on the bay in the morning, or you can shake a bottle and distribute the cream into the milk temporarily. Some people say that the non-homogenized milk is better for you than that which is used in homogenized milk is not a healthy heart.

The purpose of pasteurization to kill harmful bacteria that may be present in milk. UHP (Ultra-pasteurized or) means that the milk is heated to very high temperature bin (280 ° F within 2 seconds), this is a very long shelf life foods such as milk can be refrigerated for several weeks. But as a rule, we buy something that only known and labeled as pasteurized milk, also known as HTST pasteurization or high temperature short time in which milk is heated to 161 º F for 15 seconds. This type of milk can last from 2 to 3 weeks in the refrigerator.

When VAT pasteurization, milk is kept at 145 ° F for 30 minutes and then cooled rapidly. It retains a high percentage of natural milk enzymes and beneficial bacteria, which adds to the flavor and benefits of milk heather. It lasts about as long in your refrigerator as HTST milk. Many people are turning to VAT pasteurized milk as an alternative raw material (or unpasteurized) milk, which can be difficult to obtain in some areas. It usually cost a bit more than usual pasteurized milk, because the process is longer and therefore more expensive.

But as VAT pasteurized milk taste like? Although I love milk, I usually do not drink as a drink more, so I poured myself a glass and sipped. The texture was rich and creamy than my usual (2%, organic, homogenized, pasteurized HTST) of milk. The taste of the milk was only enhanced with a more complete and richer flavor. It does not taste very sweet, as it was a little herbaceous cover. It was really good as on his own behalf and in my morning tea!

The cost to forbid me to buy this milk on a regular basis. But I would not hesitate for special occasions or casual diving. I would cook with milk, for example, using recipes that highlight its flavor, such as panna cotta. Or a fresh, homemade cheese is delicious.

I'm curious to see how the lower temperature pasteurization and homogenization of the lack of effect on earnings. Has anyone had experience with this?

I must say that the milk that I tried was from Saint-Benoit, dairy Sonoma County, which produces yogurt and a big one of the best yogurt cheese, which I have ever tasted. They use the Jersey cows, which are known to produce a rich, creamy milk. A quick Google search shows that many small, family dairy throughout the United States uses pasteurization, milk is cheaper (like most things!) Is doing here.

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