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The bad and good news about apple cider


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The bad and good news about apple cider

Jonathan S. White, Cheesemaker | Jan 11, 2001 02:57 PM

If you've tried to buy cider in a store this year, you've probably noticed that it is virtually impossible to find anything other than pasteurized cider, which is salmony in color, gloopy in texture and the flavor, weak, very weak.

I was just up at Cornell this week for meetings with the dairy folks there, and they told me that their pasteurized cider is none of the above, and that it passes the three glass, "tell me which one is different" test.

The difference? Most processors are running cider through a milk pasteurizer, which uses heat exchange plates to bump the temp up to 165F for 20 seconds, then bumps it back down. The Cornellians are doing a shorter hold time, like 4 seconds, which doesn't coagulate the pectins and cook out all the flavor.

So how long do you think it will take for this news to reach the cider industry, and then the store shelf? Don't hold yer breath!

(From Jonathan's Blog at



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