Anyone know what pasteurization method they use?
1589098
Hi Amazon Customer!Our almonds are conventionally grown - conventionally grown products, use fertilizers and pesticides which allow for higher yield, out of season growth, greater resistance, and greater longevity. After growth, the almonds used in our natural almond flour are then steam pasteurized. The blanched almonds are considered pasteurized when they go through the blanching process (which uses steam to remove the skins to get the white color of blanched flour). Additionally, all of our almonds are non-GMO.Best, Anthony's Staff
1742507
I would think that would be the ideal way to use the culture. I could only find pasteurized milk that wasn't homogenized. I would have rather used the raw milk.
115155
You can probably find the booklet at the Waring web site. However, the basic recipe is fairly simple: 1 quart milk (or soy drink, almond milk, or any combination; I generally use 1/2 low-fat soy and 1/2 skim milk); 5 oz dry milk; 5 oz yogurt. Directions: Bring milk to 175 - 180 degree F over medium heat, stirring regularly. Keep at that temperature for 2 minutes (This pasteurizes the milk to kill all unwanted bacteria.) Let milk cool to about 120 F, then add dry milk, stirring until dissolved. Let cool to less than 100 F, then add yogurt, stirring/whisking to dissolve. Pour into uncovered containers in the machine. Put big plastic cover on machine. Turn machine on for 6 - 8 hrs. Check after 6 hrs to see if yogurt is set. If not, give it more time, but not more than 8 hrs. When done, remove yogurt cups, put on their lids, and place in refrigerator. (I like to use a cup of dry milk, as this gives thicker yogurt.)
7474
"Pastuerized" is not on the package anywhere. As the process of pasteurization is about heating a liquid to kill microbes, and this is powdered milk, I'm not sure when that would happen. I am guessing, no.
199448
I dont know for sure but u do need some bacterial fermentation i think. Some bacteria r invoved to produce sourness.
1330676
We used store bought, but not store brand milk. Usually, the words "ultra-pasteurized" are on the label, but if you aren't sure, ask someone in the dairy department to help you. We bought a brand from a smaller, regional dairy.
582378
I called the factory in Brooklyn. The juice is "flash pasteurized." That is why it is safe at room temperature until it is opened. I was told the pasteurization process is fast enough to kill bacteria without damaging the ingredients.
436895
Due to a new law passed by Congress all nuts grown in the US have to be pasteurized. I have found unpasturized ones on Amazon that come from Spain and Italy.
1994749
Any that are grown in the US are pasteurized. If my memory serves me right they are. I will do further research. If they ate grown in Europe they are not pasteurized but the cost is astrinomical
1742508
I have but came out with something along the line of Villi - very thick, gooey and kind of stringy. It tasted good but I couldn't get past the texture. I called the manufacturer and they recommended I heat the raw milk to 145 then allow it to cool before adding the culture. I have done it that way now for a few months and it makes wonderful buttermilk.
289827
Although I've never done so myself (because I never seem to be able to save some aside -- I want it all!!) I have read accounts somewhere of being able to do so, and because the bacilli are so potent it would make sense that it would work. I would follow the usual routine in making yogurt with a remaining sample: heat your milk to 185, allow to cool to 112-105, mix your sample in thoroughly and allow to sit or use a yogurt maker for at least 5 hours, or ideally overnight. Natren makes really good, thick, creamy, tangy, yummy yogurt!
2267871
straight suction you will have to pasteurize the milk afterwards if you wish by doing so you remove the bacteria take the milk heat the milk to 161 degrees for 30 seconds to 1 minute then place it in jars with lids then place it in the sink with ice water cooling it as fast as possible it will automatically can itself it'if the lids are tight
112871
There is no indication on the jar that the almonds are pasteurized. It is a Raw Almond Butter. The manufacturer will have to answer this one I'm afraid.
7472
It's definitely pasteurized. Meyenberg is a pasteurized brand, and the process of producing dry milk uses high heat. Dry milk and condensed milk can never be "raw". Oh and, Thomas is wrong. Raw milk from a healthy source is superior to pasteurized milk, which explains why baby cows die when they live off pasteurized milk. Raw milk is also more tolerable to people who are sensitive to pasteurized milk. Pasteurization came about thanks to industrial farming, which caused cows to become unhealthy and infected, and of course, the milk would be infected and unsafe to drink without pasteurizing it first. However, pasteurizing also alters the proteins and fats in the milk. Goat milk is especially sensitive to heat because of the fat structure, which is why Meyenberg's ultra-pasteurized goat milks taste 'goaty' while the less pasteurized brands (Summerhill, LaClare, etc..) and raw goat milk don't have that goaty flavor. Good luck!
2221124
Pasteurization is a heating process to kill germs. But it also affects the natural "alive" quality of food/juice. If you go to Lakewood's Website you'll see that their juices are all pasteurized. Of the commercially produced juices that come in glass bottles from large manufacturers, Lakewood does make the best. However, if you want fresh juice that has not been altered in any way, then go to Whole Foods, and you can find plenty. Whole Foods now prepares their own juices. These non-pasteurized juices even if refrigerated, will go bad in a very short time. They're delicious, expensive, best quality, but they go bad fast. You can buy one of the high quality juicers or blenders (Vitamix), and make your own juice. They're the best. I think the Vitamix is a great tool for juicing since you don't throw away the fiber. "Yes, all Lakewood Juices are pasteurized. Our juices do not contain preservatives. Therefore, juices that have been opened and refrigerated should be consumed within 7 to 10 days."
1577466
From http://harmlessharvest.com/faq: While some people call HPP (the pressure system we use) "cold pasteurization," our coconut water is not pasteurized in the customary sense of pasteurization meaning heat treated. Our coconut water is never thermally treated for the purpose of killing pathogens and maintains the organoleptic and nutritional values of freshly cracked coconuts.
406848
They are considered raw, but a company spokesperson from Costco confirmed that these are pasteurized using the PPO method....that is not good....will not purchase these again.