Pasteurization of Milk and Ghee

According to my Ayurvedic teacher, Dr. Sunil Joshi, homogenization makes  milk undigestible. This is because fat molecules, after pasteurization, will pass through membranes in the body that they would not ordinarily pass through, impairing digestion and assimilation. Straus milk, the dairy we use, does not homogenize their milk. 

Now, concerning pasteurization: there are many ways to 'pasteurize' milk, involving many different temperatures and times at that temperature. You will see the pasteurization specifications of Straus Dairy Creamery below: they use a relatively low  temperature. The main thing about pasteurization  is that it destroys the enzyme lactase that is responsible for digesting lactose- the sugar  found in milk. I have found that I digest raw milk better than I digest Straus pasteurized milk. We use Straus Butter to make our ghee as it is the very best butter we could find. Thier butterfat content is the very highest and the diet of their cows seem to agree with the results of their best in the world butter. (Gold Medal- International Dairy Competition, Los Angeles California, 2009)

As far as Ghee is concerned, there is a critical consideration to be had- Ghee has no lactose in it, therefore, there is no need for  the enzyme lactase. When we make ghee, we boil butter for hours at approximately198-217 degF. We have seen no deleterious effects on digestion from boiling the butter at  this temperature for so long. This is not only our experience but has been observed for thosands of years. Moreover, ghee has earned a reputation for not only being the easiest to digest of any fat but of helping in the digestion of other foods as well. In addition, ghee has been recognized for its nourishing and healing effects to the body.

Here is some information on Homogenization and Pasteurization from the website of Straus Dairy and Creamery (Straus.com) :

What is Homogenization?
When a cow gives milk, it’s actually producing two things. Nonfat milk and cream.  Left to sit, the cream will naturally rise to the top.
Homogenization, introduced in 1932, breaks apart fat molecules under high pressure, leaving the fat suspended and evenly dispersed throughout the milk.  It is a process which does not contribute any nutritional benefit.
We do not homogenize our milk because we like a natural product bottled the way it comes out of the cow. Just give our bottle a little shake before drinking to break up the cream.  Or, carefully spoon out the cream for a delicious treat! Many of our customers tell us that’s their favorite part of the milk.  One taste and you’ll agree: it’s delicious

What is Pasteurization?
Milk Pasteurization is the process of heating raw milk for a specific time and temperature.  There are two basic methods: high-temperature short-time (HTST) – kind of like a cup of hot cocoa - or ultra pasteurized (UP) – kind of like steamed milk for a frothy latte.
No matter which method you choose, pasteurization greatly reduces the possibility of food-borne illness. By state law, the vast majority of dairy products sold in the United States are pasteurized.
Most non-organic milk is pasteurized using the HTST (high temperature short time) method, followed by immediate cooling. At Straus Family Creamery, we keep close to the minimum - 170 degrees for 19 seconds, about the temperature of a cup of nice toasty hot chocolate. This method produces milk with a shelf life of 14-17 days. We want the benefits of pasteurization while still keeping our milk tasting as fresh as possible.
A second method, used by most organic dairies, is Ultra Pasteurization, in which the milk has been heated to a minimum of 280 degrees F. for two seconds and then immediately chilled. That’s more like steamed milk. This method typically yields a shelf life of around 60 days.
Once opened and refrigerated, and if all storage and handling conditions are equal, all milk retains its freshness for the same length of time, about 7-10 days.
You will notice a fresher, uncooked flavor with milk that is pasteurized at a lower temperature. Many people comment that our milk tastes fresh from the farm. Try it and see what you think.