Author Topic: Is P/H Skim milk + added P/N-H cream the same as P/N-H milk?  (Read 553 times)

Offline Anonymous

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Is P/H Skim milk + added P/N-H cream the same as P/N-H milk?
« on: September 09, 2013, 08:26:13 AM »
I have access to pasteurized/Non-Homogenized whole milk. It's kind of expensive though at $12 per gallon. I also have access to Pasteurized / Non-Homogenized 35% cream.

My question is; If I mix P/H skim milk (don't know why skim is homogenized, but apparently it is) with Non-homogenized cream, would I get the same quality milk as Pasteurized non-homogenized whole milk?


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Offline linuxboy

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Re: Is P/H Skim milk + added P/N-H cream the same as P/N-H milk?
« Reply #1 on: September 09, 2013, 09:44:25 AM »
Not quite. Homogenization causes casein adsorption of the fat membrane, so although your fat quality would be better in the sense that it would not cause as many off flavors, the curd strength and protein breakdown will still not be as good an non-homogenized milk.
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Offline Anonymous

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Re: Is P/H Skim milk + added P/N-H cream the same as P/N-H milk?
« Reply #2 on: September 09, 2013, 12:27:36 PM »
Thanks Pav! I guess it's worth paying the extra bucks then.

Offline linuxboy

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Re: Is P/H Skim milk + added P/N-H cream the same as P/N-H milk?
« Reply #3 on: September 09, 2013, 01:12:45 PM »
You may still be able to make a very respectable cheese with this approach. I would try a small batch and see.
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