organic milk is produced by organic family farmers all located in Upstate New York. Our cows are pasture-grazed 10 months of the year and only fed 100% certified organic feed — plus they are never given antibiotics or synthetic growth hormones like rBGH and rBST.
All organic milk is pasteurized using HTST method. Most organic national brands use the ultra-high temperature (UHT) pasteurization method, which kills a higher percentage of bacteria (good and bad) sacrificing taste and quality in the process. HTST is heated for a shorter period of time so all harmful bacteria is killed without compromising the integrity of the milk.
Organic Milk – HTST vs UHT Pasteurization Techniques
Sanitization is characterized as halfway cleansing of a substance and particularly a fluid (as milk) at a temperature and for a time of openness that annihilates frightful life forms without significant compound change of the substance. It was imagined by Louis Pasteur. In HTST Pasteurization, the item is exposed to much lower temperature (71.7°C, close to half of the temperature which is utilized for UHT strategy) over an extensive stretch (15 seconds) contrasted with UHT Pasteurization.
What is HTST Pasteurization Technique?
HTST is the most well-known sanitization procedure in the dairy business. HTST represents High Temperature, Short Time. It is otherwise called streak purification. It is a technique for purifying short-lived refreshments like products of the soil juices, lager, fit and wine.
Purification makes the item alright for utilization and stretches out the timeframe of realistic usability contrasted with unpasteurized items. It eliminates decay microorganisms. This was first presented in 1993 and noticed 99.99% decrease of destructive microbes. This is a quicker and energy proficient strategy, and it keeps up with the variety and kind of most items.
Basic Steps of HTST Pasteurization of Milk
- Cold crude milk is taken care of into the sanitization plant.
- The milk passes into the regenerative warming part of the plate heat exchanger.
- In the recovering area, cold milk is siphoned through the A chambers (odd numbered chambers in series of chambers) while milk that has previously been warmed and sanitized is siphon through the B chambers (even numbered chambers).
- The hotness from hot milk passes into the virus milk through steel plates. This warms the milk to 57 – 68 °C (134.6-154.4 °F)
- Then, milk passes to the warming segment of the plate heat exchanger. High temp water in B chamber warms the milk to around 72 °C (71.7°C).
- Next, at that point, it goes through the holding cylinder and requires 15 seconds to finish the entry by satisfying the time necessity of HTST sanitization.
- From that point forward, it is re-shipped off the regenerative area where milk is again cool to 32 °C.
- Then the cooling segment of the plate heat exchanger utilizes coolant or cold water to carry the temperature of sanitized milk to 4 °C.
What is UHT Pasteurization Technique?
UHT Pasteurization is otherwise called Ultra-High-Temperature (UHT) Pasteurization. This ordinarily includes warming milk or cream to 140 °C (284 °F) for 4 seconds. The milk is bundled in sterile airtight fixed compartments. Hence, it very well may be hidden away as long as 90 days without refrigerating circumstances.
UHT is regularly utilized in milk sanitization but on the other hand is can be utilized for organic product juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was first utilized in 1960.
Basic Steps of UHT Pasteurization
- Showering the milk or squeeze through the spouts into a chamber filled high-temperature steam under tension.
- After temperature compasses to 140 °C, the liquid is immediately cooled in a vacuum chamber
- Pressed in pre-sanitized holders