Is the milk pasteurized before the butter is made?
1550253
Having lived in the Allgau region of Germany for many years, and knowing of the strict German purity laws imposed on most everything...up to and including beer, I'm certain it is safe in every respect! It does not taste as rich as I recall the Allgauer butter, however, it is very good! I also purchase Danish butter that is nearly as good. Regardless, purchase only unsalted.
1550254
Donna...I looked on the package and it does NOT have the word "pasteurized" on it. The importer of the Allgau butter is "Fond 'O Foods". I also use Plugra Butter which is made in the U.S.A.. billed as "European Style". Cabot of Vermont also has a European style butter that comes as a roll instead of rectangle. I believe there is an Amish-produced butter that is also a roll. Finally, Lurpak is the brand of Danish butter and it also does not indicate whether it is pasteurized. Now, you probably have more than you ever wanted to know on the subject! Sorry it is not more precise/definitive for you! Donna...I looked on the package and it does NOT have the word "pasteurized" on it. The importer of the Allgau butter is "Fond 'O Foods". I also use Plugra Butter which is made in the U.S.A.. billed as "European Style". Cabot of Vermont also has a European style butter that comes as a roll instead of rectangle. I believe there is an Amish-produced butter that is also a roll. Finally, Lurpak is the brand of Danish butter and it also does not indicate whether it is pasteurized. Now, you probably have more than you ever wanted to know on the subject! Sorry it is... » Read More Donna...I looked on the package and it does NOT have the word "pasteurized" on it. The importer of the Allgau butter is "Fond 'O Foods". I also use Plugra Butter which is made in the U.S.A.. billed as "European Style". Cabot of Vermont also has a European style butter that comes as a roll instead of rectangle. I believe there is an Amish-produced butter that is also a roll. Finally, Lurpak is the brand of Danish butter and it also does not indicate whether it is pasteurized. Now, you probably have more than you ever wanted to know on the subject! Sorry it is not more precise/definitive for you! « Show Less
1550255
Yes all raw dairy products must be aged 60 days or longer to be imported into the USA.
353810
Yes, they are pasteurized! We are eating clean and healthy and made sure that these were raw and pasteurized before buying them! I'll be buying them from this company from now on! www.good4u.isagenix.com
1613920
Yes. Ghee is essentially clarified butter that is cooked a bit longer until the clarified butter is golden and the milk solids at the bottom are toasted. You can keep it on your counter where it will be more liquid, or if you are going to use it as a spread, keep it in the fridge. In any event, if you aren't using it within 3 weeks to a month, you may want to keep it in the fridge anyway.
1472634
I don't think it is pasteurized , it's been long time since I ha d this brand over a year ago.
510363
I just checked my bottle and it doesn't say that it's pasteurized anywhere on the label.
1519270
It comes as a very fine powder, not freeze dried, and I don't think it is pasteurized
1454471
Coconut juice is not a milk product, so I don't think it has to be pasteurized. Coconut juice is the richest natural product that you can drink.
1637649
I've been wondering why that requirement as well. I've made the yogurt without preheating the milk, being careful to thoroughly mix in the yogurt first, and it came out a little lumpy. But since I'm making it for my dog, and she doesn't mind the lumps, that is the way I'm making it now.
1742508
I have but came out with something along the line of Villi - very thick, gooey and kind of stringy. It tasted good but I couldn't get past the texture. I called the manufacturer and they recommended I heat the raw milk to 145 then allow it to cool before adding the culture. I have done it that way now for a few months and it makes wonderful buttermilk.
2043668
Hi yes it is. Please see below "UHT), or ultra-pasteurization is the sterilization of food by heating it for an extremely short period, around 1-2 seconds, at a temperature exceeding 135C (275F)"
407660
Cultured ghee is fermented. Quoting Wikipedia: "Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.[10] Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria." Cultured ghee is fermented. Quoting Wikipedia: "Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.[10] Today, cultured butter is usually... » Read More Cultured ghee is fermented. Quoting Wikipedia: "Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.[10] Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria." « Show Less
1098912
Yes. You put a pat of butter on the top. As it pops the butter melts into the kernels
1548013
What I have discovered is:Cream that has been ultra Pasteurized will take a long time and a great deal of shaking, also the cream should be at room temp (about 72 degrees) or it will again take a long time. This experience comes from using both the chef'n and the old fashioned churn with one gallon of cream. Hope this helps. Namaste, Fran
2107200
On the bucket it says raw, pure. It dose not say pasteurized which is why it would be heated. I may be warmed to make it pourable but that is not so hot to kill the good enzymes.
252076
All butter is made with pasteurized products, as required by USDA law. best regards, Margaret igourmet
2282760
I am not a representative of the manufacturer, but my assumption is that it is not pasteurized, or it would not say Raw. Raw conventionally means it has not been heated over 118 degrees.
2221124
Pasteurization is a heating process to kill germs. But it also affects the natural "alive" quality of food/juice. If you go to Lakewood's Website you'll see that their juices are all pasteurized. Of the commercially produced juices that come in glass bottles from large manufacturers, Lakewood does make the best. However, if you want fresh juice that has not been altered in any way, then go to Whole Foods, and you can find plenty. Whole Foods now prepares their own juices. These non-pasteurized juices even if refrigerated, will go bad in a very short time. They're delicious, expensive, best quality, but they go bad fast. You can buy one of the high quality juicers or blenders (Vitamix), and make your own juice. They're the best. I think the Vitamix is a great tool for juicing since you don't throw away the fiber. "Yes, all Lakewood Juices are pasteurized. Our juices do not contain preservatives. Therefore, juices that have been opened and refrigerated should be consumed within 7 to 10 days."