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Tag: dairy council

breakfast © by janineomg

 

I’d been seeing “Greek-style” yogurt for quite some time before I actually tried it. My first thought was why the heck did I wait so long? This stuff is tasty. It’s thick, uber creamy, tart, and satisfying. Apparently, I’m not the only one licking my spoon. 5 years ago Greek-style yogurt was a $60 million business in the US. Fast forward to 2011 and sales are predicted to be $1.5 billion. Everyone wants a piece of the action and yogurt giants, Dannon and Yoplait,  are scrambling as tiny player, Chobani, sky rockets to #1 with 10% market share in all yogurt.

Yogurt is often called a “superfood” and for good reason. It’s high in protein and the live cultures (probiotics) and helpful bacteria help maintain the healthy flora in our gut. A recent long-term study, published in the New England Journal of Medicine, found that yogurt was inversely associated with weight gain. The more yogurt the participants ate, the less they gained weight. The popularity of yogurt shows no signs of slowing down as just last year, The Dairy Council of California named yogurt as the food trend of the decade. If you haven’t tried Greek-style yet, you’re missing out. Here is a helpful Q&A on this special variation of yogurt:
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Dairy, dairy quite contrary

How does your bacteria grow?

With metal grates and heated plates,

And filthy cows all in a row.

 

Ever wonder how your milk gets from the cow to your bowl of cereal? Grist.org just did a great story on dairy. Essentially, milk goes through a 3-step process of pasteurization, homogenization and fortification. Here is a list of must-know terms from today’s milk production.

Pasteurization

Pasteurization is the process of using heat to destroy microorganisms in foods. Do you know the difference between pasteurized, ultra-pasteurized, and raw?  Here are the 4 main ways dairy is pasteurized:

High Temperature Short Time (HTST)
This is the most common method of pasteurization in the U.S. HTST uses metal plates and hot water to raise milk temperatures to at least 161F/72C degrees for a minimum of 15 seconds, followed by rapid cooling.

Ultra Pasteurized (UP)
Milk or milk product is heated to 280F/138 C degrees for two seconds. UP results in a product with longer shelf life, but still requires refrigeration. Most organic milk is ultra pasteurized to extend the shelf life.
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