YourUniverse
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Whole milk (milk fat in general) has a tremendous amount of vitamin K, although it is mainly in K2 MK5-MK13 forms
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Whole milk (milk fat in general) has a tremendous amount of vitamin K, although it is mainly in K2 MK5-MK13 forms
Doesn’t it get destroyed during pasteurization though?
Ithe Organic Valley "Cream on Top" milk has been discontinued, and you can only get the homogenized, ultra pasteurized version.
I noticed that too, when I was buying the brand in Wisconsin and after moving back to California for a while it was non-homogenized. But eventually here in California even whole foods(tm) etc. stopped carrying the cream on top versions.I was, until recently, purchasing the organic valley Grassmilk, whole non-homogenized, and I was very happy. I actually noticed a long while back that shopping at one larger grocer and buying the "whole grassmilk" it was upsetting my stomach in the morning with my coffee. I would gag when brushing my teeth/tongue after my coffee. I eventually noticed that it didn't tend to have the cream on top and eventually realized how miniscule the difference in labeling was saying "homogenized".. I would visit another smaller niche organic grocer who carried the whole grassmilk in non-homogenized and buy that instead and it was just fine. They recently stopped carrying the non-hom version as well in favor of the homogenized version. I'm pissed but I guess this will be the straw that finally breaks my back and forces me to buy some ******* cows. Guess it's for the best.
I don't believe for a second that the pie itself ever reaches 300 degrees. that is presumably the oven temperature. Most protein coagulation reactions set up between 135 and 160. If your pie itself was 300 degrees it would be quite dry.I make ricotta pie at 300 degrees for 1 hour lol.
I don't believe for a second that the pie itself ever reaches 300 degrees. that is presumably the oven temperature. Most protein coagulation reactions set up between 135 and 160. If your pie itself was 300 degrees it would be quite dry.
Stick a thermometer in there when you're done and you might be surprised what you find. I bet not over 155..That's true, I doubt the pie ever reaches 300. Probably around 190-200 is my guess. I do like it to dry out quite a bit. Wet ricotta pie is not the best.
Stick a thermometer in there when you're done and you might be surprised what you find. I bet not over 155..
I have had this urge a couple of times, but have talked myself out of it. I would absolutely love to have raw milk available from the source. But modern laws have so strict requirements it would be a major investment. Like getting a new car. It's just so unfair.I'm pissed but I guess this will be the straw that finally breaks my back and forces me to buy some ******* cows.
Vitamin K is very heat stable. You can boil greens and it is unaffected. Pasteurization is nothing compared to boiling. In Canada it is 161 degrees for 16 seconds, which is not even close to boiling. UHT is more like 300 degrees F for 1 or 2 seconds. I make ricotta pie at 300 degrees for 1 hour lol.
I think i remember hearing ray or someone say that in reduced fat milk, the vitamins a&d are typically dissolved in some kind of pufa rich oil, because pufa increases the water solubility..
Not if the ingredient is a small enough amount. I moved in the Midwest and mostly all brands of milk have the vitamins dissolved in corn oil.Except then wouldn't they have to include the pufa oil on the ingredients label? If they didn't they would be vulnerable to a lawsuit.
Not if the ingredient is a small enough amount. I moved in the Midwest and mostly all brands of milk have the vitamins dissolved in corn oil.
The same applies to thickeners like xantham gum and carrageenan: small enough amount,by law, doesn't have to be listed.
I've found one local brand out of several that doesn't have the thickeners so I can avoid the oil if I drink whole milk. That's out of three major stores.
I always have to remember that bookmarking gov't stuff is useless. If I go by a patent claiming 1-3% weight of corn oil for dispersal of vitamin A and/or D, then in a gallon of milk, assuming one gallon is about 3785 mL, you'd get 37.85-113.55 mL of corn oil for 1% and 3% respectively. Assuming 1mL=1g for ease of conversion and going by the database I use of 4g (1 tsp) of corn oil having 5g of PUFA, you'd have 9.46 tsp of corn oil times the 5g of fat so minimum of 47g of fat, all PUFA and upwards of 28.39 tsp of corn oil times 5 being 142g of PUFA.What exactly is then, a small enough amount? If we are talking about <1ml of corn oil then I wouldn't be concerned.
I always have to remember that bookmarking gov't stuff is useless. If I go by a patent claiming 1-3% weight of corn oil for dispersal of vitamin A and/or D, then in a gallon of milk, assuming one gallon is about 3785 mL, you'd get 37.85-113.55 mL of corn oil for 1% and 3% respectively. Assuming 1mL=1g for ease of conversion and going by the database I use of 4g (1 tsp) of corn oil having 5g of PUFA, you'd have 9.46 tsp of corn oil times the 5g of fat so minimum of 47g of fat, all PUFA and upwards of 28.39 tsp of corn oil times 5 being 142g of PUFA.
TL;DR assuming 1-3% corn oil by weight, that would be 37.85 mL-113.55mL per gallon. This would be approx. 47g-142g of PUFA per gallon.
That was my first reaction as well! According to the usda.gov site and the Self nutrition facts websites, both have corn oil at 5g of fat per tsp and 14g of fat per Tbsp. When those two sites disagree I'll go to something like Cronometer that has user entries but I didn't see the need here.Wait holy ***t this is such a gamechanger how hasn’t this been talked about before?
I think you messed up tho wouldn’t it be 5g pufa per 1tbsp, not 1tsp
That was my first reaction as well! According to the usda.gov site and the Self nutrition facts websites, both have corn oil at 5g of fat per tsp and 14g of fat per Tbsp. When those two sites disagree I'll go to something like Cronometer that has user entries but I didn't see the need here.
So 4g weight of corn oil, one teaspoon, has 5g fat which is all PUFA.
I see what you're saying. A teaspoon is 4g so for it to have 5g of PUFA I assume is rounding. Tablespoon measures show a one-to-one. With that correction this would alter the range to 37.85g-113.55g of PUFA for a gallon of milk.That’s not possible man... you can’t have 5g of PUFA when you only have 4g of fat overall you know?
Also Idk where you’re getting these numbers from that they add 30-100ml (1-3oz) of oil per gallon. That would be such a waste for them financially. Here is the reply I got from Wegman’s when I asked them awhile ago:
“Thank you for writing. We reached out to our Wegmans milk supplier to find out more about the vitamins used for you.
They use vitamins that are diluted in a mixture of water, propylene glycol, and polysorbate 80. The vitamins are added at their pasteurizer via a small pump. Vitamins are added at a rate of 1mL per 125 gallons.”