SPILLING MILK MYTHS
Let's perform an experiment. We call
it, "When Good Milk Goes Bad." You just brought
home three half-gallon cartons of milk:
- A
non-organic brand of milk with UHT (ultra
high temperature — 280° F) pasteurization
and a Sell By date of September 30
- An organic milk with UHT
pasteurization and a Sell By date of September 25
- Natural By Nature fresh,
grass-fed, organic milk with the HTST (high temperature,
short time — 165° F) pasteurization process and a Sell By
date of September 10
You open all cartons
at the same time and place them in the refrigerator. Which one
will start to spoil first?
The answer sure
seems easy. It's the Natural By Nature organic milk with the
lower temperature pasteurization process and soonest date,
right?
Oh. Then the other
organic milk with the later date...
Oh. Well, then it
couldn't be the non-organic milk with the latest date, could it?
The simple answer is
that no matter what kind of pasteurization process a milk
undergoes, milk goes bad at about the same rate. Once opened
and equally exposed to air.
As long as milk
lasts approximately the same number of days once opened, why not
provide you and your family with the freshest, grass-fed organic
milk available?
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Question:
Organic milk is organic milk no matter what,
right?
Click on
The Organic Milk Myth to find out
the answer.
