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Member Forum >> Bowel Flora and Digestive Health >> Any conclusions on re-pasteurisation temperature / time for the substrate?
 Any conclusions on re-pasteurisation temperature / time for the substrate?
researcher7

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Posted: 1/4/2019 1:27:12 PM
Edited: 1/4/2019 1:59:24 PM (5)
 
I was trying to find some bits of science on the net, so far no conclusive answer.
 
From two brands of organic milk available in the Latvian shops, one advertises low temperature pasteurization process and claims that it preserves milk proteins better. Indeed, it tastes somewhat more natural than the other brand at least kids enjoy it more based on the taste.
 
According to this research lower pasteurization temperatures seem better in preserving fat globules https://www.westonaprice.org/health-topics/modern-foods/microphotography-of-raw-and-processed-milk/
 
On the other hand, I also find resources that advocate in favor of ultra-high temperature pasteurization for short period of time https://www.uoguelph.ca/foodscience/book/export/html/1898 i.e. “at higher temperatures for shorter times, a region exists (shaded area) where pathogens can be destroyed while vitamins can be maintained”

In terms of eliminating unwanted organisms both methods (low temperature long time (LTLT), high temperature short time (HTST)) seem equally efficient e.g. https://onlinelibrary.wiley.com/doi/full/10.1111/j.1471-0307.2005.00189.x
 
So I’m confused whether to invest in Insta Pot or similar device that is able to keep a constant pasteurization temperature for prolonged time (e.g. 30min at 63C = 145.4F) or not.
 
I have made several batches of L.R. Yogurt using above mentioned brand of organic milk and canned organic coconut without re-pasteurization + organic agave inulin + organic starch + Gastrus. It tastes good and there no apparent visual problems, it is just not as thick as described on the forum.
 
So what about raw milk then? Any suggestions for pasteurization temps and corresponding times?
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Posted: 1/4/2019 1:57:11 PM
Edited: 1/4/2019 2:05:25 PM (3)
 
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researcher7

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Posted: 1/4/2019 2:17:40 PM
Edited: 1/4/2019 2:27:59 PM (4)
 
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Posted: 1/4/2019 4:45:19 PM
 
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Posted: 1/4/2019 4:51:15 PM
 
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Posted: 1/5/2019 9:01:56 AM
 
Thanks for the feedback, I’ll go tried and tested Insta Pot or sous vide rout. If anything I can test various pasteurization and time approaches later.


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Posted: 1/9/2019 4:20:37 PM
 
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Posted: 1/9/2019 8:04:30 PM
 
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Posted: 1/10/2019 4:31:13 AM
Edited: 1/10/2019 6:31:04 AM (3)
 
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Posted: 1/10/2019 9:23:09 AM
 
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Posted: 1/24/2019 4:40:03 AM
 
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Posted: 1/24/2019 5:11:39 PM
 
My $79 Gourmet sous vide is spot on in temperature compared to my thermometer with temperature fluctuating no more than one degree F. 


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Posted: 1/26/2019 2:59:13 AM
 
That is great! The only problem is that these devices are not available here. Meanwhile I’m looking forward to receiving the Thermoworks Thermapen Mk4.
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