Pasteurized? Homogenized? What’s the difference? What do they mean?
People are always asking me what the difference is between pasteurized and homogenized milk, so I thought I’d try to break it down so it’s easier for everyone to understand.
Homogenization is the process that compresses the milk together. Non-homogenized milk would be what you would envision fresh from the farm milk would look like. Separated into layers. All of the milk carried at Foodland is homogenized. In homogenized milk you will find different milk fat grades, which are commonly known as whole milk, 2%, 1% and skim or fat free milk. These variations are that of the fat content (all are homogenized).
Pasteurization is the process in which milk is heated to kill the bacteria. All milk sold at retail is pasteurized. There is also now an Ultra Pasteurized type of milk, which is heated twice to further destroy any remaining bacteria that may exist. This process also prolongs the shelf life of milk. For example normal Meadow Gold pasteurized milk has about 10 days (by the time it gets to our stores) shelf life.
I hope that this helped answer some of your questions. If you have any more, you can ask them in the comments section right below this post
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• Protein: Average around 20 grams
• Carbohydrates: 9-11 grams
• Contains 50% less sodium than standard yogurt.
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What is the difference? All three are made with fruit cooked with sugar and pectin. Pectin is a type of carbohydrate found in the cell wall of a fruit, and is often used in foods as a gelling agent.
- Jelly is clear, normally contains no fruit bits and is made with fruit juice.
- Jams are made using Fruit pulp or crushed fruit.