Yes, cashew milk is typically pasteurized.
Understanding the Cashew Milk Production Process
The process of making cashew milk involves several key steps, which include:
- Soaking: Cashew nuts are initially soaked in hot water to remove the outer hull.
- Second Soaking: They are then soaked again in cold, deionized water.
- Rinsing and Draining: The nuts are drained and thoroughly rinsed.
- Wet Milling: The nuts are then processed through wet milling to create a slurry.
- Filtering: The slurry is filtered to remove any solid particles.
- Pasteurization or UHT Treatment: Finally, the resulting slurry is pasteurized or treated at ultra-high temperature (UHT) to ensure shelf stability, as highlighted by Manzoor et al.
Why is Pasteurization Necessary?
Pasteurization is a critical step in the production of cashew milk and other plant-based milks. It involves heating the milk to a specific temperature for a set period to kill harmful bacteria and pathogens. This process makes the milk safer for consumption and extends its shelf life.
Pasteurization vs. UHT Treatment
While both pasteurization and UHT treatment achieve similar goals, they differ in intensity and application:
- Pasteurization: Generally involves heating the milk to a lower temperature for a longer time. This method is often used for milks that will be refrigerated.
- Ultra-High Temperature (UHT) Treatment: Uses higher temperatures for a very short time, allowing the product to be shelf-stable at room temperature.
In the case of cashew milk, both methods may be used depending on the desired shelf life.
The Importance of Safe Practices
These steps are essential to ensure a safe and high-quality product.
