Sour cream is made by addinglactic acid bacteria (probiotics)to regular pasteurized cream and leaving it to ferment for one day. The lactic acid bacteria increases the thickness of the cream and adds its characteristic tangy flavor. You can use sour cream as an ingredient to add an acidic fla...
In studies conducted in different countries, the presence of AFM1 was shown in regular, pasteurized, and ultrahigh temperature milk as well as in yogurts (see Fermented Milks and Yogurt). In Italy, research was conducted concerning the occurrence of AFM1 in cheese made from cow, buffalo, ...
Before there was homogenized and pasteurized milk, people would boil their milk, to kill any bacteria. Of course since the milk was not homogenized, some of the cream would collect on the top of the milk, while cooling. The cream would be then collected with a spoon, and eaten either lik...
Eat more vegetables that grow underground. These at least cannot be directly sprayed with aerosolized chemicals. MSG is sprayed on fruit and vegetables to keep them fresh. Wash store bought fresh food very well, or peel it. Buy milk from a local farmer which has only been pasteurized, or ev...
not need refrigeration. People don't see UHT milk as farm fresh milk, which is the image that has been ingrained in Americans heads for a while. Honestly, if most people knew how their dairy products got from animal to table, they would probably want their milk to be UHT pasteurized. ...