I will admit that at least the research points us to possible conclusion, the more we heat the milk, the less digestible it becomes. Pasteurized A2 Milk vs. HTST milk is heated to 162°F for at least 15 seconds. The proteins in milk change dramatically when heated at very high temperatures. In covering the differences between pasteurized and unpasteurized milk it’s clear that they are on opposite ends of the spectrum. This was mostly due to the fact that people did not have knowledge of germs and thus didn’t take precautions necessary to prevent the spreading of the disease. However, the ultra pasteurization is known to change milk drastically. The FDA and CDC warn against the dangers of unpasteurized milk and in some states, selling it directly to consumers is illegal. This reduces the energy footprint of Organic Valley milk. A scientist by the name of Francis M. Pottenger discovered the negative effects of pasteurization in 1946. Probiotics are microorganisms that line your dog’s gut and support nutrient absorption. Not all raw milk dairies are created equal. In reality, none one of these are true, pasteurization does not significantly impact nutrient content, and pasteurized milk comes with all the same benefits (and none of the risk) as raw, unpasteurized milk. Raw milk that comes from cows, goats and sheep that are pasture-raised contains higher levels of fat-soluble vitamins. I think UHT milk is so good for us! Why is raw milk better than pasteurized? Another health problem to be aware of is the way pasteurized milk impacts insulin levels. Tests do not always detect low levels of contamination, and germs can multiply and grow in milk between the time it’s collected and when you drink it. Here are the two documents referenced: PHO's technical report on raw milk, and the protective effect of farm milk consumption on childhood asthma and atopy: The GABRIELA study. The milk pasteurized this way, still has a lot of its original nutritional value, and enzymes. Anyway, I used to buy the raw milk from farmers, and we preferred it because it was more nutritious, and tasty. Pasteurization is a more popular method of heat treatments used to produce long-life milk. Your email address will not be published. Vat pasteurization, the original process, and standard during Pasteur’s time, heats milk for at least 30 minutes to 145° F. This is now largely used to create starter cultures for cheese, yogurt and buttermilk, as well as pasteurize some ice cream mixtures. All of which are very important for cellular function, metabolism, hydration, bone density, blood circulation, detoxification and muscle health. We make raw meat, poultry, and fish safe to eat by cooking them. Pasteurization is good for digestion. LTLT milk is heated to 145°F for at least 30 minutes. People are waking up to the fact that pasteurization isn’t as healthy as we’ve been told that it is. This is the most common technique of pasteurization used in the large-scale commercial dairy industry. You may never have given much thought to where your milk comes from (raw or pasteurized). In this article, let’s elaborate the difference between pasteurized and unpasteurized milk in terms of their nutrients and sensory parameters. This is called Ultra Pasteurization (UT) and creates a shelf-stable container of milk that does not need to be refrigerated. Pasteurized Milk: Various processing steps are involved during milk pasteurization. He conducted a study where he fed pasteurized milk to cats. Therefore, if the product is exposed to the microbial growth desirable environment conditions milk can be contaminated with pathogenic bacteria originated from spores of pathogenic bacteria. Pasteurization creates the best-tasting product. This is in fact the ideal pasteurization method, and it is the perfect balance between keeping the milk alive, and making it safe. You can use this milk to make yogurt, if you have a little starter, (some yogurt, or kefir). Unpasteurized Milk: Unpasteurized milk contains probiotic bacteria which help to strengthen the immune system. Another form of pasteurization heats milk to 280° F for just two seconds. Today tuberculosis no longer makes the Centers for Disease Control and Prevention’s list of foodborne illnesses. Milk proteins are natural vehicles for bioactives, facilitating their functionality in delivery systems. There is no scientific evidence to show whether these changes are bad for our health or not, but there is a hunch that milk could be responsible for abnormal immune responses, to trigger allergies. The incidence of tuberculosis contracted from milk fell dramatically after pasteurization became widely used. CDC twenty four seven. If you ever drank sour milk, and tried to see what happens with UHT milk if you try to make it sour, you'd understand what I mean. The conditions are close to a concentration camp, the food is the most economical, the freedom is restricted, the space is confined. This intolerance can cause allergies. If the milk is not pasteurized to kill those germs, it can make you sick. His experiments primarily focused on beer and wine, but he also discovered the same properties in milk. Only when milk is raw are these nutrients found. Pasteurization significantly reduces the nutrient content of milk (or any liquid), though the FDA wants to argue that it has no effect on nutrients. The target of heat-treated milk is to produce milk safe for human consumption and to improve its shelf life. It’s important to me that my and my dogs’ meat was raised ethically and humanely. This is not your ordinary probiotic food, it is packed with a lot of good bacteria and soluble dietary fiber.

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