Haruna
I add up the Saree Maka makunda milk give you the taste to call milk than GM Milk. Just love the milk of yero and batch. The goodness to be so close to the brother and your present during the milking is more than enough. Another factor is how the organic milk can be transform in different stages valuable to household nutition. What a sweet home we come!
Haruna Darbo <[log in to unmask]> wrote:
I agree Kukeh, I like my mankamang kunda milk too. The steroids are so that
more babies can have milk. There are Wisconsin dairies which produce organic
milk too you know. I'm sure if bureh could afford antibiotics and hormones
you'd be walking with a bobbing head right about now. (dodolinant la tete).
Don't get all excited about sareh Mankamang kunda just yet. Gambia's population
has doubled already. Where'll all these new Gambians get mankamang kunda milk
from???? Not to forrrrget (PBUH), some of these new Gambians are in
Wisconsin. Don't get me started already. We don't wanna give Bureh any funny ideas.
Enjoy your steroid-free milk quietly. Please. I wonder if the author has ever
been to mankamang kunda???
Haruna. You're too funny when you wanna be.
In a message dated 6/13/2008 2:02:36 P.M. Mountain Daylight Time,
[log in to unmask] writes:
Darbo Jula,
Thanks for making my Friday after a long, hot week. My question is why
do I want to know the milk comes from a steroid-laiden cow from
Wisconsin or a one from Sare Mankamang Kunda (100% hormone free), if
according to the author ".. it turns out that it has nothing to do with
the milk being organic". Pardon moi, for the rant, I just like my milk
sour and steroid-free.
Malanding
Haruna Darbo wrote:
>
> Mr. Jaiteh,
>
> It is kinda confusing. The way I understand it is that both organic and
> regular milk comes from cows. Organic milk comes from cows which have NOT
been
> treated with antibiotics to fight infections or cows which have NOT been
> injected with hormones to boost their milk production. As far as the milk
they
> produce, Organic milk lasts longer than regular milk (where cows have been
> treated with antibiotics and fed hormones to boost milk production)
because of the
> UHT process which kills all bacteria and the milk does not need
> refrigeration.
>
> It appears regular milk undergoes pasteurization at low and high
> temperatures. Regular milk from high temp pasteurization lasts longer than
regular milk
> from low temp pasteurization. In summary, regular milk from UHT lasts as
long
> as Organic milk, and both last longer than regular milk from Low temp
> pasteurization. The organic only goes to the non-use of antibiotics in
disease
> management and non-use of hormones in milk volume enhancement. So organic
costs
> more because it is 'purer' and less quantity is produced per cow. The
title of
> the article therefore should have been "why some milk last longer than
> others" or "Organic Vs. Regular milk".
>
> To your question, the article is therefore about "Organic Vs. Regular
milk"
> AND "UHT Vs. Pateurization". Both.
>
> Haruna.
>
> In a message dated 6/13/2008 8:53:00 A.M. Mountain Daylight Time,
> [log in to unmask] writes:
>
> Hmmm. Is this article about "organic" vs hormone-induced milk or UHT
> vs pasteurization preservation methods?
>
> Malanding
>
>
> Haruna Darbo wrote:
>
>>
>> If you’ve ever shopped for milk, you’ve no doubt noticed what our
>>
> questioner
>
>> has: While regular milk expires within about a week or sooner, organic
>>
> milk
>
>> lasts much longer—as long as a month.
>>
>> So what is it about organic milk that makes it stay fresh so long?
>>
>> Actually, it turns out that it has nothing to do with the milk being
>> organic. All "organic" means is that the farm the milk comes from does
>>
> not use
>
>> antibiotics to fight infections in cows or _hormones to stimulate more
>>
> milk
>
>> production_
>>
>>
>
(http://www.sciam.com/article.cfm?id=milk-industry-gag-order-on-artificial-hormones-lifted) .
>
>> Organic milk lasts longer because producers use a different process to
>> preserve it. According to the Northeast Organic Dairy Producers
Alliance,
>>
> the milk
>
>> needs to stay fresh longer because organic products often have to
travel
>> farther to reach store shelves since it is not produced throughout the
>>
> country.
>
>> The process that gives the milk a longer shelf life is called ultrahigh
>> temperature (UHT) processing or treatment, in which milk is heated to
280
>>
> degrees
>
>> Fahrenheit (138 degrees Celsius) for two to four seconds, killing any
>> _bacteria_ (http://www.sciam.com/topic.cfm?id=bacteria) in it.
>>
>> Compare that to pasteurization, the standard preservation process. There
>>
> are
>
>> two types of pasteurization: "low temperature, long time," in which milk
>>
> is
>
>> heated to 145 degrees F (63 degrees C) for at least 30 minutes*, or the
>>
> more
>
>> common "high temperature, short time," in which milk is heated to
roughly
>>
> 160
>
>> degrees F (71 degrees C) for at least 15 seconds.
>>
>> The different temperatures hint at why UHT-treated milk lasts longer:
>> Pasteurization doesn’t kill all bacteria in the milk, just enough so
that
>>
> you don't
>
>> get a disease with your milk mustache. UHT, on the other hand, kills
>> everything.
>>
>> Retailers typically give pasteurized milk an expiration date of four
to
>>
> six
>
>> days. Ahead of that, however, was up to six days of processing and
>>
> shipping,
>
>> so total shelf life after pasteurization is probably up to two weeks.
>>
> Milk
>
>> that undergoes UHT doesn’t need to be refrigerated and can sit on the
>>
> shelf for
>
>> up to six months.
>>
>> Regular milk can undergo UHT, too. The process is used for the
>> room-temperature Parmalat milk found outside the refrigerator case and
for
>>
> most milk sold
>
>> in Europe.
>>
>> So why isn’t all milk produced using UHT?
>>
>> One reason is that UHT-treated milk tastes different. UHT sweetens the
>> flavor of milk by burning some of its sugars (caramelization). A lot of
>>
> Americans
>
>> find this offensive—just as they are leery of buying nonrefrigerated
>>
> milk.
>
>> Europeans, however, don’t seem to mind.
>>
>> UHT also destroys some of the milk’s vitamin content—not a significant
>> amount—and affects some proteins, making it _unusable for cheese_
>> (http://www.sciam.com/article.cfm?id=dairy-farming-old-and-new) .
>>
>> There are, of course, lots of reasons people buy organic milk. But if
>>
> it's
>
>> the long shelf life you're after, I would recommend you buy nonorganic
>>
> UHT
>
>> milk and avoid being charged double.
>>
>>
>>
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