Re: Back up info needed please!

[Guest guest]

If anybody could tell me why UHT is technically SC legal, I would love to learn to pass it on so people get it right.

Hi A,

I found this on a yogurt making site:

We do not recommend using UHT milk with any of our starter cultures (including yogurt, buttermilk, kefir and cheese starters). The process by which UHT milk is pasteurized leaves the milk essentially dead for purposes of culturing and therefore you are likely to have less than satisfactory results when using it to make cultured foods.

It seems that you need to add skim milk powder to get satistactory yogurt with UHT milk:

Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder (2004)

Krasaekoopt, W.,

Bhandari, B. R.,

Deeth, H. C.

Abstract

The textures of yogurt made from ultra-high temperature (UHT) treated and conventionally treated milks at high total solids were investigated. The yogurt premixes, fortified with low-heat skim milk powder to 16%, 18%, and 20% total solids, were UHT processed at 143 degreesC for 6 s and heated at 85 degreesC for 30 min using the conventional method. The onset of gelation was delayed in the UHT-processed milk compared with conventionally heated milk. During fermentation, the viscosity of yogurt made, from UHT-treated milk at 20% total solids was close to that of yogurt made from conventionally treated milk with 16% total solids. However, after storage for greater than or equal to1 d, the yogurt made from UHT-treated milk had lower viscosity and gel strength than the yogurt made from conventionally treated milk. The solids level had no influence on yogurt culture growth.

Take care,

Pat

[Guest guest]

I read this to say that yoghurt made with

UHT milk is thinner but that is all. Does anyone see something I missed?

 

jena

 

If anybody could tell me why UHT is technically SC legal, I would love to learn to pass it on so people get it right.

Hi A,

I found this on a yogurt making site:

 We do not recommend using UHT milk with any of our starter cultures (including yogurt, buttermilk, kefir and cheese starters).  The process by which UHT milk is pasteurized leaves the milk essentially dead for purposes of culturing and therefore you are likely to have less than satisfactory results when using it to make cultured foods.

 

It seems that you need to add skim milk powder to get satistactory  yogurt with UHT milk:

Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder (2004)

Krasaekoopt, W.,

Bhandari, B. R.,

Deeth, H. C.

Abstract

The textures of yogurt made from ultra-high temperature (UHT) treated and conventionally treated milks at high total solids were investigated. The yogurt premixes, fortified with low-heat skim milk powder to 16%, 18%, and 20% total solids, were UHT processed at 143 degreesC for 6 s and heated at 85 degreesC for 30 min using the conventional method. The onset of gelation was delayed in the UHT-processed milk compared with conventionally heated milk. During fermentation, the viscosity of yogurt made, from UHT-treated milk at 20% total solids was close to that of yogurt made from conventionally treated milk with 16% total solids. However, after storage for greater than or equal to1 d, the yogurt made from UHT-treated milk had lower viscosity and gel strength than the yogurt made from conventionally treated milk. The solids level had no influence on yogurt culture growth.

 

Take care,

Pat

[Guest guest]

I read this to say that you have to add milk solids to get satisfactory yogurt-

and doing this is illegal. If the yogurt is " dead " without additional solids,

then it would be hard to predict if it had the same probiotic strength as SCD

legal yogurt.

So you are taking somewhat of a risk using this milk. IMHO, why mess with

success and just do it the regular way.

PJ

>

> >

> >

> > In a message dated 12/22/2009 12:40:07 PM Eastern Standard Time,

> > amphora.lifestyle@... writes:

> >

> > If anybody could tell me why UHT is technically SC legal, I would love to

> > learn to pass it on so people get it right.

> >

> > Hi A,

> > I found this on a yogurt making site:

> > We do not recommend using UHT milk with any of our starter cultures

> > (including yogurt, buttermilk, kefir and cheese starters). The process by

> > which UHT milk is pasteurized leaves the milk essentially dead for purposes

> > of culturing and therefore you are likely to have less than satisfactory

> > results when using it to make cultured foods.

> >

> > It seems that you need to add skim milk powder to get satistactory yogurt

> > with UHT milk:

> > Comparison of texture of yogurt made from conventionally treated milk

> > and UHT milk fortified with low-heat skim milk powder (2004)

> >

> > - Krasaekoopt, W. http://en.scientificcommons.org/w_krasaekoopt>,

> > - Bhandari, B. R. http://en.scientificcommons.org/b_r_bhandari>,

> > - Deeth, H. C. http://en.scientificcommons.org/h_c_deeth>

> >

> >

> > Abstract The textures of yogurt made from ultra-high temperature (UHT)

> > treated and conventionally treated milks at high total solids were

> > investigated. The yogurt premixes, fortified with low-heat skim milk powder

> > to 16%, 18%, and 20% total solids, were UHT processed at 143 degreesC for 6

> > s and heated at 85 degreesC for 30 min using the conventional method. The

> > onset of gelation was delayed in the UHT-processed milk compared with

> > conventionally heated milk. During fermentation, the viscosity of yogurt

> > made, from UHT-treated milk at 20% total solids was close to that of yogurt

> > made from conventionally treated milk with 16% total solids. However, after

> > storage for greater than or equal to1 d, the yogurt made from UHT-treated

> > milk had lower viscosity and gel strength than the yogurt made from

> > conventionally treated milk. The solids level had no influence on yogurt

> > culture growth.

> >

> > Take care,

> > Pat

> >

> >

> >

>

[Guest guest]

Hear hear PJ, but as I posted people are looking to cut corners and I am trying

to tell them to just do as Elaine wrote. Some people are using a ready made

yoghurt as a starter for example and I found out from the supermarket chain that

it contains bifidus, so no go in my opinion. But people still insist that its ok

for them. The Total one we can buy over the counter is fine (albeit missing the

acidophilus).

During the past years I have come to accept (with difficulty I must add) that

some people do SCD illegals not matter what you say. They contradict your

statements by saying that they had no adverae effects (must have X ray vision to

see whats going on inside). Some people do illegals that are not as effected as

others by their bowel disease.

I try to help others, but I realize its not always possible. Powdered milk is

used too and I have warned against that too. Maybe I take it too serious, but

newbies get confused and miss out!

Amphora

> >

> > >

> > >

> > > In a message dated 12/22/2009 12:40:07 PM Eastern Standard Time,

> > > amphora.lifestyle@ writes:

> > >

> > > If anybody could tell me why UHT is technically SC legal, I would love to

> > > learn to pass it on so people get it right.

> > >

> > > Hi A,

> > > I found this on a yogurt making site:

> > > We do not recommend using UHT milk with any of our starter cultures

> > > (including yogurt, buttermilk, kefir and cheese starters). The process by

> > > which UHT milk is pasteurized leaves the milk essentially dead for

purposes

> > > of culturing and therefore you are likely to have less than satisfactory

> > > results when using it to make cultured foods.

> > >

> > > It seems that you need to add skim milk powder to get satistactory yogurt

> > > with UHT milk:

> > > Comparison of texture of yogurt made from conventionally treated milk

> > > and UHT milk fortified with low-heat skim milk powder (2004)

> > >

> > > - Krasaekoopt, W. http://en.scientificcommons.org/w_krasaekoopt>,

> > > - Bhandari, B. R. http://en.scientificcommons.org/b_r_bhandari>,

> > > - Deeth, H. C. http://en.scientificcommons.org/h_c_deeth>

> > >

> > >

> > > Abstract The textures of yogurt made from ultra-high temperature (UHT)

> > > treated and conventionally treated milks at high total solids were

> > > investigated. The yogurt premixes, fortified with low-heat skim milk

powder

> > > to 16%, 18%, and 20% total solids, were UHT processed at 143 degreesC for

6

> > > s and heated at 85 degreesC for 30 min using the conventional method. The

> > > onset of gelation was delayed in the UHT-processed milk compared with

> > > conventionally heated milk. During fermentation, the viscosity of yogurt

> > > made, from UHT-treated milk at 20% total solids was close to that of

yogurt

> > > made from conventionally treated milk with 16% total solids. However,

after

> > > storage for greater than or equal to1 d, the yogurt made from UHT-treated

> > > milk had lower viscosity and gel strength than the yogurt made from

> > > conventionally treated milk. The solids level had no influence on yogurt

> > > culture growth.

> > >

> > > Take care,

> > > Pat

> > >

> > >

> > >

> >

>

[Guest guest]

I think the rules on this board are good ones- not to discuss the use of

illegals so as not to confuse newbies. Then there is the statement: " if you

choose to use illegals and do not get the results you want, do not say that SCD

does not work for you " .

My bottom line is, " yes, do what you want, but if you use illegals, you are not,

technically, following SCD " .

IMHO, it's your health you mess with if you use illegals, and yes, everyone can

do what they want. I stick to SCD, not because I have great willpower, or great

cooking skills, or even a lot of spare time, but because I am frankly scared not

to be strictly on SCD. I want to feel as well as possible. There may be ways to

shortcut Elaine's advice, but why mess with success?

PJ

> > >

> > > >

> > > >

> > > > In a message dated 12/22/2009 12:40:07 PM Eastern Standard Time,

> > > > amphora.lifestyle@ writes:

> > > >

> > > > If anybody could tell me why UHT is technically SC legal, I would love

to

> > > > learn to pass it on so people get it right.

> > > >

> > > > Hi A,

> > > > I found this on a yogurt making site:

> > > > We do not recommend using UHT milk with any of our starter cultures

> > > > (including yogurt, buttermilk, kefir and cheese starters). The process

by

> > > > which UHT milk is pasteurized leaves the milk essentially dead for

purposes

> > > > of culturing and therefore you are likely to have less than satisfactory

> > > > results when using it to make cultured foods.

> > > >

> > > > It seems that you need to add skim milk powder to get satistactory

yogurt

> > > > with UHT milk:

> > > > Comparison of texture of yogurt made from conventionally treated milk

> > > > and UHT milk fortified with low-heat skim milk powder (2004)

> > > >

> > > > - Krasaekoopt, W. http://en.scientificcommons.org/w_krasaekoopt>,

> > > > - Bhandari, B. R. http://en.scientificcommons.org/b_r_bhandari>,

> > > > - Deeth, H. C. http://en.scientificcommons.org/h_c_deeth>

> > > >

> > > >

> > > > Abstract The textures of yogurt made from ultra-high temperature (UHT)

> > > > treated and conventionally treated milks at high total solids were

> > > > investigated. The yogurt premixes, fortified with low-heat skim milk

powder

> > > > to 16%, 18%, and 20% total solids, were UHT processed at 143 degreesC

for 6

> > > > s and heated at 85 degreesC for 30 min using the conventional method.

The

> > > > onset of gelation was delayed in the UHT-processed milk compared with

> > > > conventionally heated milk. During fermentation, the viscosity of yogurt

> > > > made, from UHT-treated milk at 20% total solids was close to that of

yogurt

> > > > made from conventionally treated milk with 16% total solids. However,

after

> > > > storage for greater than or equal to1 d, the yogurt made from

UHT-treated

> > > > milk had lower viscosity and gel strength than the yogurt made from

> > > > conventionally treated milk. The solids level had no influence on yogurt

> > > > culture growth.

> > > >

> > > > Take care,

> > > > Pat

> > > >

> > > >

> > > >

> > >

> >

>