is cool whip pasteurized

In other words, fat was just stringing air along until other fat became available. Remove the bowl from the simmering water. It's also yummy with my coffee. Cool Whip even provides customers with over 1,000 tried and true recipesto fulfill any dessert dreams, including frozen cheesecake bars, ice cream sandwiches, and "easy" peanut butter-chocolate chip pie. Save my name, email, and site URL in my browser for next time I post a comment. The sugar and flavoring should be added just as the cream starts to form a soft peak. Like several other store brands, you can choose from Original or Extra Creamy. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. 1 to 2 teaspoons of instant coffee plus 1 teaspoon of vanilla extract, 2 tablespoons of sifted cocoa plus 1 teaspoon of vanilla extract. This is especially important during rinsing. Our $200 Grocery Budget: What I Spent & Saved, Recipe for Cool Whip (or homemade Whipped Cream). Add 1 to 2 tablespoons of granulated, superfine or powdered sugar per 1 cup of cream. Our website services, content, and products are for informational purposes only. 1. Thanks for the suggestion. Follow instructions below to stabilize whipped cream. Everybody understands the stuggle of getting dinner on the table after a long day. Since the supermarket chain is always on trend and anything coconut is extremely popular right now, it makes sense that they sell a coconut whipped topping. Freeze for up to 6 months. Thaw in the refrigerator and shake well before using. Types of Cream | Flavoring Whipped Cream | Preparing in Hot or Cold WeatherWhipping the Cream | Stabilizing Whipped Cream | Storing | Other Whipped Toppings. Cool Whip brand or Great Value (walmart brand). Unpasteurized foods are slightly more likely to retain natural tastes, appearances, flavors, and nutrients, but they are strongly associated with foodborne illnesses. The easiest way to avoid this tragedy is with the ice water method described above. All You Need to Know, 9 Evidence-Based Health Benefits of Almonds. Although unpasteurized foods may have a better flavor profile and slightly more nutrients in some cases, you should choose pasteurized foods when possible. That's definitely the case for the brand's whipped topping which is a cut above many of its competitors. There is no risk of food poisoning from Cool Whip, as it is made from pasteurized dairy products and does not contain any raw eggs. The cream will become thicker and thicker as more and more fatty triglycerides gather into one mass. The high temperatures required for pasteurization may alter the appearance, taste, flavor, and nutritional profile of some foods, although these changes are generally minor (3, 4, 5). I view whipped cream in a can as a middle option of sorts because its less processed than the frozen tubs of Cool Whip at the grocery store but not the same as authentic homemade whipped cream. The #1 app for tracking pregnancy and baby growth. A week later when I tried to use it, it had gone flat, the pressure was completely out. Cool Whip is now the most consumed brand of whipped topping in the U.S.[5]. This article reviews the evidence comparing pasteurized vs. unpasteurized foods. If you're a Smart & Final shopper, you've probably heard of First Street. Reddi-wip's key ingredient is neither sweet nor dairy but a gas: nitrous oxide, better known as laughing gas Dentists use it to knock out their patients.Teenagers use it for whippets. They are associated with an increased risk of foodborne infections. That makes it very inexpensive at just $0.99 for every 2 cups of whipped cream! The cream used in the aerosol whipped topping comes straight from France, specifically Bessin and Cotentin in Normandy. With over 5,700 reviews and a 4.4 rating on Amazon, this whipped topping has plenty of fans. No forks or spoons required, justeasy-to-pick-up party foods, so you can clean up in no time. Increase mixer speed to high and beat until the cream begins to thicken and puff up. The fluffy Chantilly Crme is whipped to perfection and gently infused with natural Bourbon vanilla extract from Madagascar it's practically made from scratch and enhances all desserts across the spectrum, from Belgian waffles to homemade ice cream sundaes. Next, you'll start to see some soft peaks that sit on top of the cream's surface, but no real change in volume. Incorporate a melted marshmallow into the whipped cream towards the end of whipping. At this point the whipped cream is still soft enough to fold into the other ingredients easily. Given the especially high risk of foodborne infections from milk and dairy products, youve most likely heard of pasteurization in the context of milk. Well it wasn't actually that bad. Their cans are highlighted by a very recognizable ingredient list that consists of real cream, water, nonfat milk, sugar, and natural vanilla flavor. It contains the anticipated ingredients for a "store bought" dairy topping cream, water, sugar, and corn syrup but the consistency is noticeably light, hence the title. Do Not Use mixer to beat in or the same problem will occur. ", cream cheese frosting almond cream cheese frosting, how to make homemade ice cream without an ice cream maker, Terms of Use|Privacy Policy|Advertise|Licensing. s will coagulate too rapidly and produce an . These "cream cultures" are a group of various bacteria that allow us to create wonders such as cheese and sour cream. The egg processor (Davidson's Safest Choice) teaspoon method worked reasonably, but took longer (8 minutes) and the peaks weren't quite as nice. The whipped cream can be sweetened with granulated sugar, superfine sugar or powdered sugar. If your cream gets milk in it, you won't be able to get it to thicken. If you're a frequent Target shopper, you're probably very familiar with Market Pantry, the retailer's reasonably priced in-house brand with products in just about every category. Back in the day (I'm talking pre-1900), procuring fresh cream was a lengthy process. Here are 14 reasons for constant hunger. The whipped topping in tandem with fluffy mini marshmallows makes it a winning combination. Whips up very quickly and is easy to overwhip. In the United States "heavy whipping cream" is defined by the FDA as "cream which contains not less than 36 percent milk fat." Cool Whip Originals ingredient list reads as many of its processed food contemporaries: with certain stuff we know as food, and others that are, well, other stuff. [7] It is sold frozen in eight-ounce (226-gram) and larger plastic tubs and is refrigerated prior to serving. . Be sure to move beaters along the sides and bottom of the bowl while whipping the cream. After my experiment, I found myself with a lot of acidulated cream. Bacteria is what gives cultured cream, butter, and buttermilk their delightfully acidic tang. One Amazon reviewer, who couldn't be more pleased with the whipped cream, writes, "Great to top off your hot beverages, or on waffles, or really anything. Rich & creamy. Place mixture in cooled pie shell. Until dairy rockstar Gustaf de Laval manufactured the first (hand-cranked) centrifugal milk-cream separator in the late 19th century, cooks were forced to wait up to a day for cream to naturally separate from milk; only then could it be skimmed off and collected for whipping. Pasteurization is shown to reduce human health risks like foodborne illnesses, but pasteurized foods may still become contaminated if they arent stored or prepared following safe food handling practices. Sidebar If you're opting for Lucerne's Extra Creamy, we highly recommend using this one as a hot cocoa topper. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Welcome! If the pudding is folded into the Cool Whip, you could easily whip the cream with a bit of sugar and fold in the pudding and the 2 together will be very stable. You may have had to decide between pasteurized and unpasteurized food products at some point and wondered which is better to choose. With so many whipped cream brands available on grocery store shelves, you might lose sight of what's actually considered "quality." Whipped cream is a foama suspension of gas bubbles in another substance. First, air is forcibly integrated into the cream, forming bubbles of gas that pop almost as quickly as they form; the surface tension of the cream simply isn't strong enough to entrap them. Eventually, enough fat is exposed and there's room for everyone to get together, eliminating the need for triglycerides to partner up with air. Lol wss^^ I don't think they need to pasteurize all those chemicals.. do you live in america? In On Food and Cooking, Harold McGee states that ultra-pasteurization decreases the lactose content, effectively putting the bacteria on a diet and robbing them of their favorite meal. My 2 cents. Some people say that its important that you use a chilled bowl when you make DIY Cool Whip, but my grandmother, mom nor I have ever done that and its never been an issue. With a reliable household name like Kroger, you know you're bound to consume quality, and the brand's Original Dairy Whipped Topping is no exception. Developed by French chemist Louis Pasteur and his team in 1864, decades of research highlight the benefits that pasteurization offers to human health (13, 14, 15). If using a stand mixer, be careful because the cream can become overwhipped quickly because the stand mixer generally is more powerful. My father-year-old loves it, and I use it in my coffee, on strawberries, and sugar-free Jell-O.". ", "Do you add granulated sugar or powdered sugar when whipping the cream? High temperatures can change the texture and flavor of the cream, so food companies often add congealing agents such as carrageenan to return the cream to its original viscosity. Wanting to make the punch bowl chocolate cake and it suggests making overnight and serving next day would this work and hold up instead of cool whip since it will be in the fridge in a bowl mixed with cake and pudding, I regularly use it in place of Cool Whip, Misty. Reddi-Wip released a "Barista Series," for coffee aficionados to step up their java game. I've found using the whisk attachment helps a lot!). Homemade Cool Whip is super easy to make and takes just three simple ingredients: heavy whipping cream, sugar and vanilla! Cool Whip was introduced in 1966 by the Birds Eye division of General Foods, now part of Kraft Heinz. Best to use within 24 hours. (If you using a hand mixer, make sure the bowl has high sides because the cream will splash quite a bit initially. 3. Well, look no further 365 by Whole Foods Market has you covered with a very light whipped topping that contains real cream. Fold in 2 c. whipped topping. It looks like this: The R's are place holders for any number of carbon-containing chains or rings. Allow it to cool to about body temperature. The cultures will get to work, chowing down on that delicious lactose, producing not only acid, but other flavor compounds, such as the buttery diacetyl (the same molecule added to "buttered" popcorn). Easy enough. If fresh, un-homogenized milk is left undisturbed, the lighter-than-water fat globules will eventually float to the top and gather together, where they can be skimmed away from the "skim milk" left on the bottom. Use powdered sugar instead of granulated sugar when sweetening. Unlike other options on the market, Dutch Farms adds both cream and skim milk in their whipped toppings, making the consistency light, and almost feathery. I have never seen un-pasteurized whipping cream. "This taste[s] exactly the same as the name brand canned whipped cream just at a lower price," writes a satisfied customer. These agents could work in tandem with the microbes to thicken the cream, speeding up the process. Using gelatin to stabilize whipping cream can be a problem if not done properly. * On the one hand, the consumer wants long shelf life and, on the other hand, wa. Whether you include a generous dollop of it on your vanilla latte or use it to fervently garnish your favorite pudding, whipped cream is a favorite amongst those with a sweet tooth. Step 1 - Preheat your oven to 375 F/190 C and move the oven rack down to the second-lowest height. Try to salvage overwhipped cream by adding 1 to 2 tablespoons more of cream and gently whisking them in. Made from just 3 simple ingredients, this homemade Cool Whip substitute is so easy to make & ridiculously delicious! Must be stored in the refrigerator. Used in both sweet and savory dishes. Also be careful that the cream does not get overwhipped. On the other hand, it does not have the same flavor and texture as whipped cream, and costs nearly 50% more per ounce. Pasteurized cream has been heated to 167 degrees for 15 seconds, then chilled. The former will whip up into soft, tender peaks, while the latter, because of its higher fat content, tends to form stiffer, more spoonable or pipe-able peaks. However, if Im using it for something like you are referring to, I tend to whip it until it forms fairly stiff peaks so it keeps it form betterbut not too hard or it will turn into butter. Kroger's dairy whipped topping is ultra-pasteurized, Grade-A, and lightly sweetened, containing minimal ingredients like real cream, water, and sugar. Once I was a homemaker myself, I started becoming a bit more health-conscious and realized that the list of ingredients in Cool Whip wasnt exactly pretty. Many whipped cream enthusiasts adore the sugar-free option in particular. If you rinse with warm (even tepid) water, you melt fat and wash it down the drain. If you have seen the commercials where the lady says "oil or cream" then you would know its not made of milk. We're also pleased to announce that this contains only 10 calories per serving, 0.5 grams of total fat, 2 grams carbs, and 1 gram of sugar per serving, which puts this whipped topping in a league of its own. Next up, theres hydrogenated vegetable oil, clarified on the package via parenthetical to be coconut and palm kernel oils. Within two years of introduction, it became the largest and most profitable product in the Birds Eye line of products. Clover Whipped Topping emulates the real fresh stuff and is truly gourmet. What Are the Benefits of Drinking Hot Water? Ultra-pasteurized Sweetened. It's advertised as Grade A, ultra-pasteurized, and "made with real cream.". This is a slightly higher concentration than the percentage legally required by the UK and Switzerland (35%).*. These newly exposed regions are now free to clump with their fatty friends. I made it today however I added about Two Tablespoons of instant vanilla pudding mix to it and it came out even better. If you bought it from a standard grocery store in America it's pastuerized. . Isigny Ste Mre makes a stand-out whipped cream that ranks a notch above the rest for several reasons. Cream can be frozen for longer storage. See the chart below for some of the different types of cream you will find available. Safest Choice shows how to whip pasteurized egg whites. Whips up well and holds its shape. But, of course, cream isn't just special in its liquid state: it possesses unique characteristics that allow us to drastically alter its form, converting it into the stable foam structure we know as whipped cream or emulsifying it into butter. Health authorities also tend to focus on milk when it comes to pasteurization. ALL RIGHTS RESERVED. Milk is a "colloid," a substance in which small, insoluble particles are suspended throughout another substance. Stir and refrigerate, and then put it on everything. When frozen, remove from the plastic, place in a sealable plastic bag, and place back in the freezer. Protection against foodborne illness is especially beneficial for older adults, young children, pregnant people, and people with suppressed immune systems due to underlying health conditions (13). Its terrible, Are they pasteurized? Commonly pasteurized foods include juices, dairy products, alcoholic beverages, kombucha, imitation meats, nuts, and flour-based products like bread and cereal. Doubled and recipe worked the same. If there is a small amount of whipped cream leftover, place in an airtight container and refrigerate. Perfect on top of pie, cobbler, ice cream, milkshakes, or any dessert. The solid portion is butter, now ready to be drained and washed. Depending on the cream, and the temperature of your home, this process can take anywhere from 8 hours to days. Thats why its important to follow food hygiene and safe food handling guidelines set by the FDA, whether you know the food youve bought is pasteurized or not (17). All rights reserved. If stirred, it will begin to break down so when used in recipes with other ingredients it should be folded in gently. sell by date is 11/28/20. Length of whipping time is particularly important when making whipped cream, so let's start there. Turn the can completely upside down and press the nozzle sideways. When bacteria are introduced to dairy, it makes a meal of lactose, converting it into energy and producing lactic acid as a happy byproduct. Natural by Nature's oat milk is top-rated by Cornucopia Institute(a premier group within the organic industry), and that quality extends to its oat whipped topping. Im Lydia. I never use white processed sugar anymore. So, when it comes to variety and dependability, Reddi-Wip is tough to beat. I always make my own whipped cream. Make your own!! Place the mixing bowl in a larger bowl of ice water. One can contains 74 2-tablespoon servings (but who really uses only 2 tablespoons?!). Whether your palate prefers dairy or non-dairy whipped topping, Reddi-Wip knows how to keep it real, always. The last can I bought was used once on one piece of pie. Offers may be subject to change without notice. Soak 1/2 teaspoon of plain gelatin in 1 tablespoon of cold water for 5 minutes. Being the experimental chemist that I am, I decided to do a side-by-side comparison, and was surprised to find that the ultra-pasteurized batch actually came out perfectly. The stuff can be frustratingly hard to find in prepared form andif you do happen to find itcan cost you as much as a dollar an ounce. It is best to prepare whipped cream just before using but if it is necessary to make ahead of time, it can be kept in the refrigerator for up to 48 hours if stored properly. It may also negatively affect the nutritional quality, appearance, and flavor of the food (1, 3). Used mostly as a whipped cream alternative, Cool Whip was originally marketed as a dairy-free yet creamy topping, even though it technically contained milk products (the current recipe contains even more). It is the best alternative for Dream Whip. It has a high-fat content and a butterfat globule size of about 0.5 mm. I have used several cans of Whipped Dairy Topping and found it to very tasty. Dutch Farms Whipped Topping(available in original and extra creamy)is made with real sweet cream that perfectly suits any homemade pumpkin pie, piping hot cup of hot chocolate, delectable holiday dessert, and more. This exposes portions of the water-fearing triglycerides, causing them seek each other out and stick together in their hour of darkness. The ingredients list also consists of organic skim milk, organic cane sugar, and organic vanilla extract, putting this one on a slight pedestal in comparison to the rest. As far as First Street's whipped topping offerings, you can choose from either the original, extra cream, or non-dairy. Disclaimer: This Cool Whip substitute is not dairy-free like real Cool Whip and therefore is not a good substitute for anyone that is lactose or dairy intolerant. After gelatin has dissolved, set it aside to cool. I found a sugar substitute once at a health food store. Mix powdered sugar, vanilla, and heavy cream until soft peaks form. Not used for whipping. That means that in the U.S., you'll need to reach for either a carton of whipping cream (which runs between 30 and 35% fat) or heavy cream (at least 36% fat). Cool Whip is committed to providing the highest quality products. This is a detailed article about almonds and their health benefits. Lucerne is another private label brand owned by Albertsons Companies. Per the reviews on the Target website, plenty of customers can't seem to get enough of it. But, after a few more minutes of being knocked around, the fat globules in the cream begin to destabilize as their protective phospholipid membranes are broken apart by the force of the whisk. If you ask us, First Street is a bit lackluster when it comes to the realm of whipped possibilities. Delicious, delicious power. Ingredients for the Aldi whipped topping are cream, water, sugar, corn syrup, nonfat milk, and less than 2% of natural flavor, mono and diglycerides, and carageenan. Cool whip is all chemicals. Instead of filling their products with hydrogenated oil and artificial sweeteners, they prioritize actual cream and make a conscious effort to lead with this ingredient. That includes the Market Pantry Light Whipped Cream Topping, which is priced at $3.39. can at the time of publication, which was about a dollar cheaper than a similarly sized can of Reddi-wip from Walmart. This is a great recipe to follow when youre in a hurry, and it tastes good. If you want real, homemade whipped cream, its easy to make using heavy whipping cream, sugar, and optional vanilla extract. Cool Whip is manufactured in Avon, New York, for the American and Canadian markets. Continue to beat the cream until it forms a soft or stiff peak. Made with real cream.. What is reddi whip pressurized with?. I want to help you find ways to live well and enjoy life on a budget. Found in specialty food stores. Medical and scientific communities have demonstrated the efficacy and safety of pasteurization over time (1, 14). Your email address will not be published. Melt unsweetened chocolate and mix into butter and sugar. The result was a more flavorful and complex butter, and the byproduct was a bonus supply of cultured buttermilk. Keeps the shape, creates pretty swirls, so nice for decorating pastries, cakes, etc.". In Canada, the fat-free variety is labeled as Ultra-low Fat.[when?] Whipped cream, also called fresh cream or heavy cream, is a dairy product obtained by centrifugal force whipping cream until it becomes thick. Add some acid-producing bacteria and you get crme frache and, if you decide to whip that, full-flavored cultured butter and tangy buttermilk. Food poisoning can cause unpleasant symptoms ranging from nausea to vomiting. Needless to say, if you want to impress your guests with a delicate whipped topping that is a true sensation, Isigny Ste Mre is it. Add sugar and continue mixing until stiff peaks form. We welcome your comments. Its thickened with xanthan and guar gums, and Polysorbate 60 (fun fact: this is an integral ingredient in some sexual lubricants.) Then I filled it in my decoration piping and kept in fridge. Not too sweet but sweet enough. Required fields are marked *. The beaters and mixing bowl, or the wire whisk should be placed in the freezer for at least 15 minutes before whipping the cream. ), The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More, The Food Lab's Ultra-Gooey Stovetop Mac and Cheese Recipe, The Food Lab Answers All of Your Thanksgiving Questions, 2013 Edition, We Tested 20 Milk FrothersHere Are Our 3 Favorite Ones. Choose pasteurized foods, which are shown to be safer to eat, have a longer shelf life, and reduce the risk of foodborne illnesses. Once air leaves (feeling humiliated and used) the network collapses, and the water that was being held in suddenly and dramatically separates from the solid mass of butterfat. Now, when it comes to whipped cream, Clover prides themselves on their non-GMO whipped topping, which pairs exceptionally well with any type of sweeter beverage or dessert. Each nine-gram serving provides 25 kcal (105 kJ) of energy, of which 1.5 grams or 15 kcal (63 kJ) are from fat. So, whats really inside that infamous plastic tub? I eat it like ice cream sometimes. However, everyone should still be mindful and adhere to the recommended safe food handling guidelines. Aldis Friendly Farms Whipped Dairy Topping is an easy, convenient, and delicious option if you dont have time to make homemade whipped cream. Foods that havent been pasteurized include (2): Many food safety concerns and a high risk of foodborne illness are associated with eating unpasteurized foods, although there may be a few benefits. This article covers the difference between pasteurized and unpasteurized foods, the benefits and downsides of each, and how to know which option you should choose. It is a thick, cream-like substance that has been . Simply add two tablespoons of buttermilk to a pint of cream, leave it at room temperature, and let the bacteria take it from there. A good way to use leftover whipped cream is to drop a spoonful on top of a cup of coffee or hot chocolate. They should be hot to the touch, and should reach 160 degrees F (70 degrees C). If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Your whipped cream may be ruined, but you're well on your way to something equally delicious Once you've gone past that pillowy, firm-but-not-stiff whipped cream stage, and you begin to see evidence of dense globule gatherings, you're making butter. In fact, pasteurization of donor human milk has even been shown to inactivate SARS-CoV-2, the virus that causes COVID-19, in the milk (5). To add protein to your diet, you may consider drinking raw egg whites in a smoothie or other beverage. Because the cans contents are under pressure, the directions also state not to store it in temperatures above 45 degrees Fahrenheit, and do not puncture or incinerate the can. Without sugar, the white. One of these guys is Lactococcus lactis ("lacto" meaning "milk" and "coccus" meaning "sphere"), a microbe that is informally classified as the lactic acid bacterium, due to its ability to transform lactose into lactic acid through fermentation. March 2015 Birth Club Is cool whip pasteurized? Can be stored in the freezer for up to 2 weeks. Remove servings as needed. Foods prepared with cool whip should be stored in the refrigerator. The cream should be kept in the coldest part of the refrigerator until just before using. Made with real cream. Answer (1 of 2): * One of our professors in the dairy technology class once said: You cannot blow and suck simultaneously. Use it as a dip for chips, on blinis with caviar, or as a tangy foil for sweet, ripe berries. Pay close attention, because once you notice an increase in volume, accompanied by firmer peaks that hold their shape, you've made it. These agents could work in tandem with the microbes to thicken the cream, speeding up the process. If they were instead large enough to be detected by feel, cream and creamy products would cease to be smooth and velvety; it would feel like kind of like drinking a loose mixture of oil and waternot what you want in a dessert. A common use is for making a whipped topping for cakes, pies and other desserts. Powdered sugar will also help stabilize the whipped cream because it generally contains cornstarch. Pasteurized foods are heat-treated and safer for consumption, especially for those with suppressed immune systems, including older adults, young children, and pregnant people. There are affiliate links in this post. Cool Whip is a brand of whipped topping that is typically made from water, hydrogenated vegetable oil, high fructose corn syrup, and artificial flavorings. [citation needed]. Cream is a biological product, and biology can vary from case to case. What it does show is that it's not impossible to make decent crme frache with the ultra-pasteurized stuff, which is great news because I had to trek to the health food store to find cream that wasn't ultra-pasteurized. A whisk will take a little longer to get the same results as a hand mixer. food hygiene and safe food handling guidelines. Im French and lets just say that la Crme Chantilly, the real name of this French invention, is anything but important in our culture. Natural by Nature offers Classic and Brown Sugar flavors and both of the brand's real dairy whipped toppings garner plenty of buzz onAmazon, with reviewers noting that you can actually detect the real cow cream with just one taste. [6] The key advantage of his invention was that the product could be distributed frozen. According to Fooducate, First Street Whipped Cream scores a dismal D+ when it comes to its nutritional attributes (or lack therof). Because this whole house of cards is held up by these exposed and frightened triglycerides, it only works if there are a large amount of them in thereyou can't really whip anything with lower than a 30% fat content. Should take just a few seconds. What's easier to hold in your hand, refrigerated butter or melted butter? Back then, the only way to separate delicious, fatty cream from milk was to let gravity do the work. Carboxylic acid is a class of carbon containing acids in which a carbon is connected to an oxygen atom by a double bond, and an oxygen-hydrogen grouping by a single bond. Luckily, today, ready-to-whip, homogenized heavy cream is readily available for purchase and manipulation (and you can manipulate it into so many things).

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is cool whip pasteurized