Guest guest Posted June 18, 2004 Report Share Posted June 18, 2004 Can someone tell me what it is about dry milk powder that is not favored by the WAPF? How is it processed? Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2004 Report Share Posted June 18, 2004 >> Can someone tell me what it is about dry milk powder that is not favored by the WAPF? How is it processed? << Just off the top of my head, I'd say it's because the WAPF is about eating fresh, real, traditional foods and dry milk powder is a highly processed industrial food. Christie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2004 Report Share Posted June 19, 2004 >>> Can someone tell me what it is about dry milk powder that is not >favored by the WAPF? How is it processed? << It is " sprayed " onto a hot surface, I think. Anyway, it gets too hot when it is dried, which is one reason it tastes off. Foods that are dried at lower temps, or freeze dried, can taste rather good when rehydrated. But something tells me there isn't an easy source of freeze-dried raw milk! The issues are likely the same as the ones for pastuerized or homogenized milk ... the proteins get changed into forms that aren't good for people. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2004 Report Share Posted June 19, 2004 > >> Can someone tell me what it is about dry milk powder that is not > favored by the WAPF? How is it processed? << > I understand oxidation during storage exposed to air is very detrimental to the quality of dried milk. Some interesting info here: http://ift.confex.com/ift/2003/techprogram/paper_15009.htm " In general, fresh flavors in SMP and WMP are described as " cooked " , " sweet aromatic " , " milkfat " , " caramelized " and sweet tasting. These flavors are associated with a variety of lactones and thermally generated compounds. In contrast, storage-associated flavors include " cardboard " , " animal " , " fried/fatty " , " grassy " , and " fishy/painty " flavors and astringency. " Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2004 Report Share Posted June 19, 2004 What would you think about a dry milk powder that is non-instant, has no flow agents, no thickeners, no gelatin or starches, uses a spray dry process at 400 degrees, is pasturized at 190 degrees. Here is a link to the product that has the dry milk powder as an ingredient, which is organic cultured low fat buttermilk. It is not the same as the dry milk powder in the store. http://www.nancysyogurt.com/nancys_products/cottage_cheese.php I have been using my kefiili and mixing it until it is a creamy texture with flax oil and adding the ground flax seed, crispy nuts, fruit and nutritional yeast as written in the Oil And Protein Cookbook. It gives me something that I have been able to eat with omega-3. The cookbook says to use cottage cheese and aside from making my own which I will probabally do, I would like to know your feeling about this dry milk powder. Thanks, Del Heidi Schuppenhauer wrote: > > >>> Can someone tell me what it is about dry milk powder that is not > >favored by the WAPF? How is it processed? << > > It is " sprayed " onto a hot surface, I think. Anyway, it gets too > hot when it is dried, which is one reason it tastes off. Foods that > are dried at lower temps, or freeze dried, can taste rather good > when rehydrated. But something tells me there isn't an easy > source of freeze-dried raw milk! The issues are likely the same > as the ones for pastuerized or homogenized milk ... the proteins > get changed into forms that aren't good for people. > > -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.