pasteurize it we pasteurize the milk for ourself when we do the ice creams we do
pasteurized foods-- that you have other bacteria growing as well.
We pasteurize and then we age it for about six months.
--Not pasteurized .
big pasteurized beers.
temperature and properly pasteurize it.
hold it correctly to pasteurize it.
to kind of almost pasteurized the product.
You had clean pasteurized milk that was just starting to be distributed in America at that time.
It's been pasteurized .
It was pasteurized cheese, anyway.
And this pasteurizer can produce over 200 gallons of potable water per hour, using just a pencil's weight of wood-- about five grams for each liter produced.
We field-tested this pasteurizer in the Zambia in October of 2013.
These tomatoes-- they are pasteurized in brine.
When we heat treat or pasteurize honey, it takes away most of the nutritive value.
I will note that you can properly pasteurize hamburgers to medium-rare using sous vide cooking.
It's homogenized and ultra-pasteurized .
It mentions the word cheese-- "American pasteurized processed cheese food product."
Do you use cream that's ultra-pasteurized or which flavor difference in ice cream?
at which you haven't actually properly pasteurized and many pathogens there might be present.
The ones that you buy in the store are usually pasteurized .
Yeah, not necessarily ultra-pasteurized .
time, it's sufficiently pasteurized to be safe.
These are not pasteurized .
And that is not one other single animal can live where there's pasteurized grass-fed beef.
trainings. And we're looking at this pasteurizer as the basis of a micro business, providing clean water.
And the reason they don't have live, active cultures is because they pasteurized the yogurt after they made it.
And so we actually have the longest-lasting, non-pasteurized tofu in the world, not because we put some chemicals or anything in it.
Our 100-liter stove works with a gravity-fed, flow-through water pasteurizer of our own design.
female #4: The second question is, do you use ultra pasteurized milk and cream and if you do, do you find a difference in the taste, in your desserts?
Karen: Well, I'm not sure if it's ultra pasteurized .
It's thought that this is-- I thought it was going to be about the microbiome, and that when we pasteurize milk, maybe
The second really smart thing that Adolphus did was, he became the first brewery in the United States, and maybe the world, to pasteurize and bottle his beer so it could be
And the reason that I do that-- first of all, the reason that people heat the milk to begin with-- I mean, I started with pasteurized milk.
And in the field, just as in the lab, the pasteurizer eliminates 100% of water-borne pathogens.
We use all organic milk, and for the heavy whipping cream, it is ultra pasteurized .
So you know, you just do what you can with organics, but flavor wise, I think we're pretty happy with the product that we use, and it is ultra pasteurized .
You just have to hold it at the temperature for over an hour to make sure it's properly pasteurized .