Yes, commercial refrigerated nut milk, rice milk, and soy milk is pasteurized. So is most fruit or vegetable juice, eggnog-- almost any liquid that's not made mostly out of sugar, alcohol, or acid. Even some beer is pasteurized. I'm not sure whether the label always mentions it; I do know that juice has to be clearly labelled if it's NOT pasteurized, because people have died from unpasteurized juice. All kinds of germs collect on the skin of fruit or veggies or nuts, and just washing misses quite a few. Warm it up to above fever temperature for a few minutes and you kill almost all of the nasties.
I've never heard of pasteurized nut milks. Is such a thing even made?
I've used both the shelf-stable and the refrigerated nut milks. Since I'm using them primarily to mix my protein powder, I taste no difference between them. If I was drinking it "straight up" there might be a difference.
Sometimes I've got my fridge so loaded up I don't have room for the larger carton. And then, sometimes I want to be sure I have a bit of reserve. In those cases, the shelf cartons are more convenient for me. I occasionally get coupons or see a sale for almond or coconut milk and in those cases I'll definitely buy the refrigerated and *find* a place for it! LOL
I haven't thought to check the nutrition label for any differences. I'm curious now. I'll have to look. Otherwise, if everything else is the same, I buy for convenience.
Fitness Minutes: (45,394)
32,229 3/9/14 1:01 A
I have used fresh and UHT milk in a variety of origins, but not Almond, however I don't see that Almond milk would be any different to the rest. Compare the Nutritional Analysis - there is no difference between fresh and UHT. When my hubby was alive, I used to have UHT cow's milk, too, because it was always there if the power went off, or he was caught short by consuming more than usual between my shopping days. I have powdered milk for the same reason.
The main difference is that shelf-stable products are ultra-heat pasteurized-- heated longer or hotter than regular pasteurization requires, to kill more bacteria-- and then tightly vacuum packed. Some refrigerated products are ultra-pasteurized as well. In very isolated/rural places like where I live, almost all the milk is ultra because it takes longer to ship and regular spoils too fast. As far as I know it doesn't make any nutritional difference. (Although ultra-pasteurized cow's milk doesn't work when you try to make cheese, as I learned the hard way!)
Fitness Minutes: (17,198)
3/8/14 5:19 P
Good idea, EELPIE! Shelf-stable is just the kind that is sold on a shelf that you only refrigerate after opening. I also enjoy non-sweetened vanilla in all sorts of things.
I might also do a taste test if they are nutritionally the same as I've never tried the fresh kind - thanks for the input you guys!