I just saw this post about a new "pasteurization" process, where milk is put under a high-pressure, cold regime that is supposed to kill bad bacteria while retaining more of the enzymes, vitamins, etc. that reside in raw milk. Here is the link for more information: https://www.businessinsider.com.au/the-worlds-first-cold-pressed-raw-milk-is-now-in-supermarkets-and-it-will-set-you-back-6-a-bottle-2019-8 (https://www.businessinsider.com.au/the-worlds-first-cold-pressed-raw-milk-is-now-in-supermarkets-and-it-will-set-you-back-6-a-bottle-2019-8) Maybe someday soon this product will be available world-wide!
Interesting. I'd love to give that a try and see how it compares to raw milk for making cheese!
In thinking more about it, I wonder, too how it will differ. For example, the article says it will keep for 6 weeks before spoiling. I wonder if that is due to all the bacteria being eliminated, or for some other chemical/physical changes that happen under high pressure (that may also affect cheese making).
Gavin has a video: https://www.youtube.com/watch?v=SLlCHvsUVec (https://www.youtube.com/watch?v=SLlCHvsUVec) Looks like it works fantastically.
Yes it looks like it is "Gavin-approved"; thanks for sharing the link, Mike.
I'm guessing the process kills all the bacteria, not just the "harmful" ones mentioned in the advertisement...so for those making raw milk cheeses, the milk would be a totally clean slate and more culture would need to be added than what is usually used.
It would be nice to see a "nutrient" comparison of cold-pressed milk compared with raw milk, showing differences in bacteria, enzymes, vitamins, etc.