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[–][deleted] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (4 children)

You ever had a blind taste test between raw and pasteurized milk?

[–]Optimus85 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (3 children)

I was a CIP technician at an organic juice company once and had to clean and sterilise the pasteurizer every shift. There are a few centrifugal pumps, holding tanks and pipe connection manifolds in play. You basically run hot water a few minutes through it then run caustic(sodium hydroxide) for a few minutes as well then rinse. It's basically a small radiator that recirculates the liquid to reach a certain temperature(hot water pumped through a different circuit) at which point the thermostat kicks in and releases a solenoid valve that lets the liquid flow to the holding tanks in the post-pasteurization room(That I would wash clean along with the tanks with pressurised foam bleach. I miss the smell.). This isn't relevant to the post. I'm just drunk and reminiscing about one of the few jobs I actually enjoyed. More relevant to the post: I bought ultra-filtered milk recently and the taste was amazing.

[–][deleted] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (2 children)

I appreciate the story, that's interesting.

[–]Optimus85 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (1 child)

The bottom line is that proper sanitation routines and pasteurization increase shelf life. Here's more info on what CIP is. Those pesky regulations might be bothersome for some but they do prevent foodborne illnesses. Thnaks for reading. I'm even drunker now.

[–][deleted] 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (0 children)

I'm even drunker now

Drink moar is my motto.