Guest guest Posted December 12, 2002 Report Share Posted December 12, 2002 Jordan, Assume ALL milk products are pasteurized unless they saw RAW. While some imported products may say " fresh milk " and not " raw " on them, it is MUCH more likely to see the same labeling and the milk be pasteurized. If you are unsure, ask the cheese expert at the store if something is raw. If they don't know, call the company. Otherwise, assume it is pasteurized. Assume all " raw " cheese in the store is heated to some degree and has lost some of its enzymes as well. Soemtimes this is 130 degrees, sometimes 150 degrees, you have to call the company to find out. Only buy yogurt that says " live active cultures " on the label. Personally, I would only by Seven Stars Farms yogurt. In terms of nutrients, Hawthorne Valley is a close second, but is less creamy, and, in my opinion, not as good. Stonyfield and Brown Cow and the other good ones are quality, and good-tasting, but nowhere near as nutrient-dense as SSF and Hawthorne. I've yet to see any " raw yogurt " offered in the store. I doubt it exists or is legal. (Can't imagine yogurt being aged for 60 days!) Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2002 Report Share Posted December 13, 2002 ----- Original Message ----- From: <bianca3@...> > For example some raw milk imported cheeses won't say raw milk but they > are raw. On the other hand a number of cheeses which raw are not. They > have been heated to just below the legal level of pasteurization, but the > law allows them to call the product raw anyway. They might be > unpasteurized but they are not raw. Do you know of any particular mported cheeses which are truly raw? I've been paranoid ever since I found out that Emmentaler, which is generally referred to as a raw-milk cheese, has the curd heated to 130F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2002 Report Share Posted December 13, 2002 In a message dated 12/13/2002 8:54:48 AM Eastern Standard Time, mikajomc@... writes: > How do you determine which one is more nutrient-dense? > Are you going by the vitamin content as listed on the > label? yep. It is almost four times as dense in vitamin A as the others, and my guess is that follows for some other nutrients as well. Seven Stars Farms and Hawthorne Valley are both biodynamic, and both are way off the charts in vitamin a levels compared to the other organic brands, so it must be the biodynamic farming. Also, SSF is 100% pastured, I've heard, whereas the other ones are only part pastured. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2002 Report Share Posted December 13, 2002 see comments below - Bianca ________________________________ On Fri, 13 Dec 2002 00:19:55 -0800 " Berg " <bberg@...> writes: ----- Original Message ----- From: <bianca3@...> > For example some raw milk imported cheeses won't say raw milk but they > are raw. On the other hand a number of cheeses which raw are not. They > have been heated to just below the legal level of pasteurization, but the > law allows them to call the product raw anyway. They might be > unpasteurized but they are not raw. Do you know of any particular mported cheeses which are truly raw? I've been paranoid ever since I found out that Emmentaler, which is generally referred to as a raw-milk cheese, has the curd heated to 130F. ******Hi The French are the only ones I know of who are serious about keeping their cheese truly raw, i.e not allowing the temperature of processing to rise above the level the milk would have reached inside the animal (I think about 100 to 110 degrees depending on who you are reading). The problem with all of this is such information is always fluid, particularly concerning honey products, oils, and dairy products. As you will see illustrated from the email below. This is why once a year I communicate with and check on all my sources - without exception - to make sure I'm getting what I'm truly paying for - and not just what the law allows. It is significant that raw and unpasteurized are not even legally synonymous, let alone factually interchangeable. My advice, buy US cheeses that you know are what they claim. You will see some sources listed below. The French imports seem safe at the moment but more difficult to monitor any changes given their system of production. I will be doing some serious checking again in January. I'll let you know what I come up with. >Date: Thu, 12 Dec 2002 23:24:14 -0800 >From: aajonus <optimal@...> >X-Mailer: Mozilla 4.79 [en] (Win98; U) >X-Accept-Language: en >aajonus <optimal@...> >Subject: Cheeses labeled raw but are NOT raw > >Hi, all, >Recently I received an email stating that Rumiano Brothers (cheese- >makers) were pasteurizing milk to 135 degrees F. before making it >into cheese. > >I called and spoke with Rumiano and told him the rumor. He >was shocked but said he would speak to his brother Baird. He >returned my call several days later and told me that Baird had >changed the cheesemaking process a year ago and did not change >the labeling. (The rest of the conversation is below*.) > >I suggest that anyone who has either Sonnet or Landmark brand >cheeses, no matter how little left in a package, return them to >Rumiano Brothers Cheese, 1629 Road E., Willows, CA 95988 >and demand a full refund plus your expenses for shipping and >handling. If you receive a response back that has a release from >damages on it, simply cross out the related wording, initial it and >cash the check. > >We will have to find or create other no-salt-added rawcheese >sources besides those here: > >Morningland Dairy - Missouri - 417-469-3817 >Sell raw unsalted cheeses. Knowledge and pride in their product, >reasonable prices, and attention to quality and taste. > >Nature's Sunlight Farm Pennsylvania - Mark or ann >717-776-3417. Sell organic raw Colby and cheddar cheeses. >Ask for NO-SALT raw cheese, not frozen, and to ship with ice only. > >Yerba Santa Goat Dairy - California - and Jan Twohy >707-263-8131. Sell grazed unsalted raw shepherd's goat cheeses. > >Wil-Ar Farm - Pennsylvania - Arlene or Wilmer 717-776-6552. >Sell grazed raw unsalted cheese. Ask for NO-SALT cheese, not >frozen, and to ship with ice only. > >healthfully, aajonus > > >*I told Rumiano that I was upset and that the label was >false advertising. He stated that it wasn't because it wasn't normal >pasteurization temperature. I told him that the state requires that >if milk goes beyond 122 degrees F. it cannot be labeled raw; >it can only be labeled " Made from unpasteurized milk " . He said >that his new labels would reflect that. I told him that changing >their cheesemaking process but not their labels was gross >negligence, fraud and lack of integrity. > >Right To Choose Healthy Food is considering a class-action >lawsuit for healthy choice deprivation, harm and damages. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2002 Report Share Posted December 16, 2002 > In a message dated 12/13/2002 8:54:48 AM Eastern Standard Time, mikajomc@... writes: > > > How do you determine which one is more nutrient-dense? > > Are you going by the vitamin content as listed on the > > label? > > yep. It is almost four times as dense in vitamin A as the others, and my guess is that follows for some other nutrients as well. Seven Stars Farms and Hawthorne Valley are both biodynamic, and both are way off the charts in vitamin a levels compared to the other organic brands, so it must be the biodynamic farming. > > Also, SSF is 100% pastured, I've heard, whereas the other ones are only part pastured. > > Chris The labels won't tell you the whole story either. SSF is no doubt higher in the minor minerals that are so important, but don't show on the label. Kris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2008 Report Share Posted June 2, 2008 If you are using Avery labels or similar, you are paying way, way too much for your labels! Their 2x4 " label blanks go for .05 per label, and that doesn't even include your ink, or frustration trying to make things line up right or readable. I can do gloss 2x4 " labels, water resistant, with full color graphics, for between 10 cents and 18 cents depending on ink coverage. No minimum. I have thousands of size and finish combinations - Gloss, semi-gloss, matte and waterproof. So, maybe one large label that wraps around your bottle could help save you some money? Kathi > I'm trying to be cost effective with the way things are going now. > > So my question is how many labels do you use on your products? I > usually have a front and back label but I need to conserve what I have > in stock. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2008 Report Share Posted June 3, 2008 I am confused~ how does that save money~ seems like it's more expensive~the ink can't cost .05-.13 per label? Am I doing the math wrong? (label challenged and always looking for the lazy way out) I prolly need to check out how much it actually cost me to print Avery myself~ maybe it would be better to use online labels or someone like that~ Sindy Product labeling > If you are using Avery labels or similar, you are paying way, way too much > for your labels! > > Their 2x4 " label blanks go for .05 per label, and that doesn't even > include your ink, or frustration trying to make things line up right or > readable. > > I can do gloss 2x4 " labels, water resistant, with full color graphics, for > between 10 cents and 18 cents depending on ink coverage. Quote Link to comment Share on other sites More sharing options...
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