Is Pasteurized Cultured Milk Available? [Discussion of Differences]

Cultured milk is often suggested for a variety of health advantages, but it may also be perplexing. After all, everything cultivated is often treated with bacteria. And does the presence of bacteria in cultured milk imply that it is unpasteurized?

Despite its name, cultured milk is generally pasteurized. Most manufacturers pasteurize the milk before adding living culture to it. The goal is to eliminate the bad germs first, then introduce the beneficial ones.

If it seems paradoxical, don’t worry, I’ll explain why. This has perplexed me as well. So, first, let’s look at why cultured milk must be pasteurized.

Cultured Milk vs. Pasteurized Milk: Differences

The primary distinction between cultured and pasteurized milk is its flavor. The contrast is so extreme that even in a blind taste test, you can’t tell the difference between the two.

This is because cultured milk has a distinct acidic taste, as opposed to ordinary milk’s flowing, creamy texture. If you’ve ever had yogurt, whether flavored or not, you’re familiar with this distinctive yogurt tang.

Pasteurized milk is any milk that may be purchased at your local grocery store. The milk in the cooler is called flash pasteurized milk, and it is only good for around two weeks. UHT milk is a kind of boxed milk that has been pasteurized at a higher temperature and may be stored for months.

Cultured Milk Is Usually Made With Pasteurized Milk

Although cultured milk prepared from raw, unpasteurized milk is available, its production is generally discouraged. This is due to the increased risk of developing food-borne infections while ingesting raw milk.

That is why, in most cases, the milk is pasteurized before the living culture is added. These are more likely to be found in any shop, particularly in locations where the sale of raw milk products is limited or prohibited. [1]

Pasteurized Milk Is Heated to Kill Harmful Bacteria

Heat anything to a precise temperature to destroy microorganisms is conventional information; milk is no exception. Although raw milk may be drunk in its natural state, it increases your chance of becoming sick from E.coli, listeria, salmonella, and other bacteria. [2]

When milk is pasteurized, however, the heat eliminates hazardous germs, making it safe to consume.

Cultured Milk Has Added (Good) Bacteria

After pasteurization, producers inject a starting culture of helpful bacteria to ferment the milk. The bacteria utilized is generally Lactobacilli or Bifidobacteria, depending on the brand. [3]

The bacteria will then begin breaking down the milk proteins known as lactose, causing the milk to ferment. The milk begins to thicken as it acquires the somewhat acidic, sour taste that we all associate with yogurt.

Cultured Milk Has a Tangy Taste

Cultured milk is thick and somewhat sour, as opposed to pasteurized, ordinary milk, which has a creamy texture with a trace of sweetness. Because, as we all know, cultured milk is fermented milk, and everything fermented gets sour.

However, this does not imply that cultured milk is unpleasant. Its flavor profile is nothing like sour milk, and it’s not as unpleasant for your stomach!

Cultured Milk Is Easier on the Stomach Than Regular Milk

Some academics and medical experts believe that cultured milk is simpler to digest than conventional milk because the lactose has already been broken down by microorganisms. They also claim that it is healthier for those who are lactose sensitive or intolerant. [4]

Cultured Milk Can Also Be Made with Unpasteurized Milk

Manufacturers may utilize unpasteurized milk since the process of manufacturing cultured milk requires putting bacteria culture into the milk. However, don’t expect to find them in supermarkets since most health regulatory authorities advise against drinking raw milk.

If you insist on drinking unpasteurized cultured milk, you are more likely to find it straight from farmers. Some states in America allow retailers to sell raw milk products, while others only allow direct sales from farm to consumer.

Is Cultured Cheese Pasteurized?

Though most cheeses are now pasteurized, you may still purchase cheese produced from unpasteurized milk. It will not, however, be cultured cheese. The US FDA mandates that all raw milk cheese be matured for at least 60 days. [5] This is wonderful news for proponents of raw milk, but not for those searching for raw, cultured cheese.

If you’re merely looking for some decent cottage cheese or other varieties of cultured cheese, they’re almost always prepared from pasteurized milk.

Cultured Milk vs. Pasteurized Milk: Which Is Better?

Choosing between cultured and pasteurized milk might be difficult due to considerable variations and uses. Pasteurized milk is safe to consume and use on a regular basis if you do not have a lactose intolerance.

Cultured milk, on the other hand, has a unique taste that not everyone like. It’s also thicker than normal, which may turn some people off. Although some fermented milk products are drinkable, they are often laden with sugars and other flavorings.

In the end, whether you consume cultured or pasteurized milk relies on your health and demands. Cultured milk is the way to go if you need a dairy product that is gentler on your stomach. If you want something more familiar, sticking to pasteurized milk will not lead you astray.