{
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    "slug": "milk-matters-how-processing-affects-quality-and-safety-in-milk",
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    "link": "https:\/\/kefir.link\/en\/milk-matters-how-processing-affects-quality-and-safety-in-milk\/",
    "title": {
        "rendered": "Milk Matters: How Milk Processing Affects Kefir Quality"
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    "content": {
        "rendered": "<div data-elementor-type=\"wp-post\" data-elementor-id=\"8439\" class=\"elementor elementor-8439\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-03f989a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"03f989a\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e00b986\" data-id=\"e00b986\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-28aff95 elementor-widget elementor-widget-text-editor\" data-id=\"28aff95\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<trp-tag data-no-translation>\n<p>Milk is an important part of modern diets. As awareness of food safety grows, more attention is being paid to how milk is heat-treated and processed. The treatment temperature also affects the quality of milk kefir, so choosing the right brand matters when you want good-tasting kefir.<\/p>\n<\/trp-tag>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bc30bd9 elementor-widget elementor-widget-text-editor\" data-id=\"bc30bd9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<trp-tag data-no-translation>\n<h3>1. Fresh Milk<\/h3><p><b>Fresh milk<\/b> is the best choice for making milk kefir. It undergoes less processing than milk powder or long-life milk, so more of its nutrients remain intact. The probiotics and yeasts in kefir grains need these nutrients; well-fed grains can make the best product for you. Milk powder and long-life milk undergo more complex processing, which reduces some of these nutrients and generally produces less flavorful kefir.<\/p><p><b>Whole milk<\/b> is also considered better than skim milk. It contains more fat-soluble vitamins, including vitamins A, D and E, as well as more fatty acids. These nutrients keep the probiotics in the grains active and help improve the kefir\u2019s taste and texture. Most of the fat has been removed from skim milk, so it cannot provide the same nutrients.<\/p><h4>Fresh-milk brands and heat treatment<\/h4><p>Brands use different heat-treatment methods. The four main methods differ in temperature and treatment time.<\/p><p><strong>1. Ultra-high-temperature treatment (UHT)<\/strong><br \/><strong>Temperature:<\/strong> 125\u2013135\u00b0C<br \/><strong>Time:<\/strong> 2\u20133 seconds<br \/>This is the most common method in Taiwan. It kills most bacteria in raw milk, reducing spoilage caused by temperature changes during transport and keeping quality more consistent. However, rapid heating denatures milk proteins, making them harder to digest and absorb. Kefir grains do not favor these denatured proteins either, which can lead to unsuccessful fermentation, such as kefir that does not thicken. Long-life milk uses this method too, at a higher temperature and for longer. We therefore do not recommend this type of fresh milk.<br \/><strong>Brands:<\/strong> Wei Chuan, Uni-President, Kuang Chuan, Lin Feng Ying and Kirkland.<\/p><p><strong>2. Gentler high-temperature, short-time treatment<\/strong><br \/><strong>Temperature:<\/strong> 80\u201390\u00b0C<br \/><strong>Time:<\/strong> More than 15 seconds<br \/>Because this treatment is less intense than UHT, some of the fresh milk\u2019s nutrients and calcium remain. If the milk stays above 7\u00b0C for too long after treatment, its quality can change and it may form clumps. Refrigerate it promptly after bringing it home and use it as soon as possible.<br \/>\u2764 We have used I-MEI whole milk for a long time and find that it gives the best fermentation results. \u2764<br \/><strong>Brands:<\/strong> I-MEI (\u7fa9\u7f8e), Sifang (\u56db\u65b9) and Chulu (\u521d\u9e7f) fresh milk.<\/p><p><strong>3. High-temperature, short-time treatment (HTST)<\/strong><br \/><strong>Temperature:<\/strong> 72\u201375\u00b0C<br \/><strong>Time:<\/strong> 10\u201315 seconds<br \/>This method retains the nutrients in raw milk.<br \/><strong>Brand:<\/strong> Uni-President Ruisui Jizhi fresh milk (\u7d71\u4e00\u745e\u7a57\u6975\u5236\u9bae\u4e73).<\/p><p><strong>4. Low-temperature, long-time treatment (LTLT)<\/strong><br \/><strong>Temperature:<\/strong> 62\u201365\u00b0C<br \/><strong>Time:<\/strong> 30 minutes<br \/>The lower temperature preserves more of the milk\u2019s nutrients, including whey protein and vitamins. However, the longer treatment time makes large-scale production difficult. Shelf life is shorter and prices are generally higher.<br \/><strong>Brands:<\/strong> Xiuguluan 65\u00b0C fresh milk (65\u2103\u79c0\u59d1\u5dd2\u9bae\u4e73) and Lao Die fresh milk (\u8001\u7239\u9bae\u4e73).<\/p>\n<\/trp-tag>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2cec961 elementor-widget elementor-widget-image\" data-id=\"2cec961\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/fresh-milk-brands-compared-en-en-1024x1024.png\" class=\"attachment-large size-large wp-image-27962\" alt=\"Fresh milk brands compared: pasteurisation temperature, shelf life and Taiwanese brands; 80\u201390\u00b0C milk recommended, UHT not\" srcset=\"https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/fresh-milk-brands-compared-en-en-1024x1024.png 1024w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/fresh-milk-brands-compared-en-en-300x300.png 300w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/fresh-milk-brands-compared-en-en-150x150.png 150w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/fresh-milk-brands-compared-en-en-768x768.png 768w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/fresh-milk-brands-compared-en-en-12x12.png 12w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/fresh-milk-brands-compared-en-en-500x500.png 500w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/fresh-milk-brands-compared-en-en-600x600.png 600w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/fresh-milk-brands-compared-en-en-100x100.png 100w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/fresh-milk-brands-compared-en-en-32x32.png 32w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/fresh-milk-brands-compared-en-en.png 1080w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ef86781 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ef86781\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-875a97a\" data-id=\"875a97a\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8d89b6d elementor-widget elementor-widget-text-editor\" data-id=\"8d89b6d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<trp-tag data-no-translation>\n<h3>2. Milk Powder and Long-Life Milk<\/h3><p>Although milk powder and long-life milk can be used to make kefir, we do not recommend them. Most milk powders undergo extensive processing and lack the lactose the grains prefer, resulting in poorer flavor, texture and even nutritional value. If you still decide to use milk powder, choose a minimally processed brand containing at least 12 grams of lactose. Fresh milk remains the best choice for making milk kefir.<\/p>\n<\/trp-tag>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7396e72 elementor-widget elementor-widget-image\" data-id=\"7396e72\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"700\" src=\"https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-21.png\" class=\"attachment-large size-large wp-image-11029\" alt=\"Scoop of milk powder on a pile of powdered milk\" srcset=\"https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-21.png 1000w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-21-300x210.png 300w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-21-768x538.png 768w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-21-18x12.png 18w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-21-600x420.png 600w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0a8fdfe elementor-widget elementor-widget-text-editor\" data-id=\"0a8fdfe\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<trp-tag data-no-translation>\n<h3>3. Plant-Based Milk<\/h3><p>Plant-based milks can also be used to ferment kefir, including <b>soy milk, almond milk, coconut milk and rice milk.<\/b><\/p><p>Plant-based kefir can be enjoyed by people with lactose intolerance and vegetarians. However, kefir grains still need regular contact with and nourishment from the lactose in dairy milk to survive. After every six batches with plant-based milk, make one batch with dairy milk to replenish their lactose supply. If you are strictly vegan or have a severe milk allergy, consult your doctor. Plant-based milks also have different nutrient compositions from dairy milk, so the taste and texture will differ.<\/p>\n<\/trp-tag>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-38086af elementor-widget elementor-widget-image\" data-id=\"38086af\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"700\" src=\"https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-20.png\" class=\"attachment-large size-large wp-image-11030\" alt=\"Bottles and glasses of plant milks with scattered almonds, cashews, oats and rice\" srcset=\"https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-20.png 1000w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-20-300x210.png 300w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-20-768x538.png 768w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-20-18x12.png 18w, https:\/\/kefir.link\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-20-600x420.png 600w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>",
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        "rendered": "<p>In this post, we&#8217;ll take a closer look at the differences between raw milk, HTST milk, and UHT milk, and explore how each type of milk is processed and what effects this has on the final product. <\/p>",
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