Why Does Organic Milk Last Longer?

The reason that organic milk is better for you than non-organic milk is because of the way that it is processed. Organic milk is pasteurized at temperatures that kill off any present bacteria before they can enter the milk and begin to grow harmful toxins. This ensures that the milk is free from disease-causing organisms and that it will keep for a longer period of time. The longer organic milk is left out on the shelf, the more time it will take for the milk to develop the potentially harmful toxins. This will make you pay more for your organic milk products if you buy non-organic products.

Another reason that organic milk lasts longer is because it is not as highly processed as non-organic milk. When milk is pasteurized, it is changed from an animal to a product that can be put in the refrigerator. During this process the enzymes in the milk are changed so that they are no longer able to transform the lactose into sugar to produce the milk’s sugary liquid. Once the enzymes have been destroyed, the milk turns into a thick curd, which is the consistency you’ll find in a carton of organic milk.

It takes much longer to convert the non-organic dairy into a product that can be consumed. The enzymes will still have their job done however, and the curds will be much easier to turn into yogurt or other dairy items. The extra time that organic milk will last makes it cost-effective over time and will help you save money on milk costs.

There are two different methods of organic milk processing. Pasteurization uses heat to speed up the breaking down of the lactose, resulting in a sweeter product. Dehydroepiandrosterone (DED) is added to the milk to make it go even faster. Pasteurization is a more expensive method of organic milk production but is also more environmentally responsible. Pasteurization is the process used by the majority of commercial and domestic milk producers.

Dehydroepiandrosterone (DED) is an unnecessary byproduct of pasteurization. Why does organic milk last longer, when it is not necessary to add the chemical to the product? DED is made from the byproducts of natural dairy cows. DED is thought to increase milk acidity and inhibit growth. Other effects of DED have been linked to increased risk of cancer, depression, and diabetes.

Pasteurization does what it says it does. It slows down the process of turning the milk into liquid. That is why it is more expensive than dehydroepiandrosterone. The process of pasteurization also deactivates some of the beneficial enzymes in raw milk, preventing its full absorption by the body. Why does organic milk last longer, when it is going to be pasteurized anyway?

Dehydroepiandrosterone (DED) and its byproducts are actually considered by some to be a form of synthetic estrogen. Why does organic milk last longer, when this hormone is known to contribute to women’s cancers? Organic milk is safer for you to drink. Non-organic milk has been known to contain traces of estrogens, which mimic the action of estrogen in a woman’s body. In addition, non-organic milk may contain other chemicals that are added at the growing phase, including growth hormones, antibiotics, additives, and other artificial ingredients.

These days, many consumers are choosing to stick with organic products. As more awareness grows about the dangers of chemicals used in conventional agriculture, more people are turning to organics. Why does organic milk last longer, when it is going to become pasteurized anyway? Instead of throwing away your plastic-coated cartons, why not save the money and buy fresh milk all year round.

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