Re: butter and homogenization

[Guest guest]

Commercial butter is pasteurized but not homogenized.  Its doubtful that butter could be made out of homogenized cream. -Bill

I have a question for the group and hope I can get an accurate answer.

I make my own butter and use rawmilk as it is clear to me that

homogenization of fats and oils is the source of many major medical

problems. I am in the process of tracking down all homogenized foods to

work out of my diet and replace with the unprocessed equivalents.

I can unfortunately not make enough butter from my cowshare and still

have to buy butter from supermarkets to make up for the shortfall.

My question is. Is the butter you buy in supermarkets made from

homogenized cream/milk or is it made from non-homogenized milk/cream.

What I want to make sure of is that if I have to buy butter that it is

at least made from raw milk or second best pasteurized milk which is not

homogenized yet as I have no clue how the factories make their butter.

Thanks

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[Guest guest]

Hi Bill,

I know my question may sound naive, but heck knows what they do in the

factories and I try to find out what the process involves. I know some

add vegetable shortening to change the melting point etc.

Never tried to make butter out of homogenized raw milk, I will buy a

gallon and put it in my butter churn and see what I get.

According to you then all butter I buy at a supermarket would still have

the same larger fat molecules such as butter made with raw milk.

If so, then butter made from pasteurized milk should be almost equal to

butter from raw milk.

Bill wrote:

>

>

> Commercial butter is pasteurized but not homogenized. Its doubtful that

> butter could be made out of homogenized cream.

>

> -Bill

[Guest guest]

Correction

" homogenized raw milk "

should be

" homogenized milk "

[Guest guest]

The  " butter-style spreads " made with vegetable shortening are not true butter, and legally should not marketed as such. There are many subtleties to the differences in the way butter is made.  When it comes to commercial brands, I think that Organic Valley has the best quality product on the market today.

 Its very unlikely you will be able to find homogenized raw milk.  It will turn rancid very quickly. -Bill     

Hi Bill,

I know my question may sound naive, but heck knows what they do in the

factories and I try to find out what the process involves.  I know some

add vegetable shortening to change the melting point etc.

Never tried to make butter out of homogenized raw milk, I will buy a

gallon and  put it in my butter churn and see what I get.

According to you then all butter I buy at a supermarket would still have

the same larger fat molecules such as butter made with raw milk.

If so, then butter made from pasteurized milk should be almost equal to

butter from raw milk.

Bill wrote:

>

>

> Commercial butter is pasteurized but not homogenized.  Its doubtful that

> butter could be made out of homogenized cream.

>

> -Bill

------------------------------------

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Visit our Raw Dairy Files for a wealth of information!

http://groups.yahoo.com/group/RawDairy/files/

Archive search: http://onibasu.com

[Guest guest]

I did correct that error in my mail.

Bill wrote:

>

> Its very unlikely you will be able to find homogenized raw milk. It

> will turn rancid very quickly.

>

> -Bill