Thirsty Thursday: Processing Terms Explained

I am back on schedule -- for a little bit.  Its Thirsty Thursday... all about MILK!

From the my dairy to you, milk goes through strict quality controls to ensure freshness, purity and great taste.  Milking equipment delivers milk directly from the cows to a refrigerated holding tank to preserve freshness and safety.  Then, the milk is quickly transported by truck to processing plants for continued freshness and safety.  But what happens there?  Pasteurization -- Homogenization -- Fortified?

What's the difference??  Every wonder what these terms mean?

• What Is Pasteurization?
  This is the process of heating raw milk at a high enough temperature for a sufficient length of time to make milk bacteriologically safe and increase its keeping quality. Most milk sold in the U.S. is pasteurized. All milk intended for direct consumption should be pasteurized - it's a matter of food safety.
• Since its introduction over a century ago, pasteurization has been recognized around the world as an essential tool for ensuring milk and dairy products are safe. 
• The dairy industry, the U.S. Centers for Disease Control (CDC) and the U.S. Food and Drug Administration (FDA) recommend that no one consumer unpastuerized milk.
• Pasteurization is a simple, effective method to kill potentially harmful bacteria.  It does not affect the nutritional value of milk.
• According to health experts, pasteurized milk offers the same health benefits as raw milk, without the risks.
• What Is Ultrapasteurization?
  Milk that is ultrapasteurized has been heated to a higher temperature than pasteurized milk. Ultrapasteurized milk stays fresher longer under refrigeration than pasteurized milk. This process is often used for cream and eggnog.
• How Does UHT or Ultra High Temperature Milk Differ from Ultrapasteurized Milk?
  The major difference is that UHT milk is packaged in sterilized containers. UHT milk can be stored at room temperature for up to 3 months. Once opened, it should be refrigerated.
• Why Is Milk Homogenized?
  Homogenization breaks up and disperses milk fat throughout milk, resulting in a smooth, uniform texture. Most whole milk is homogenized to prevent the cream from rising to the top. Homogenization results in a softer curd in the stomach that aids digestion.
• Why Are Some Milks Fortified?
  Because few foods, including milk, naturally contain vitamin D, this vitamin is added to 98% of fluid milk marketed in the U.S. Because vitamin A is removed with the milk fat, this vitamin is added to 2% reduced-fat, 1% lowfat and fatfree milks. If vitamin D and/or A is added to any dairy product, it must be indicated on the label. Nonfat milk solids may be added to some fat-free milks to improve their appearance, flavor and nutritive value. The milk must be labeled Protein Fortified or Fortified with Protein. The addition of nonfat milk solids increases the calories from protein and carbohydrate and adds more calcium. Some milks may be fortified with calcium. If so, this must be indicated on the label.