Pasteurization of milk - How good is it for your health?

Pasteurization is the process of heating milk to a certain temperature for a certain amount of time. During this process, the milk remains at a temperature of around 60 degrees Celsius, but before cooling it holds on to slightly higher temperatures of 72 degrees Celsius for 15 seconds. This treatment kills harmful microorganisms and makes the milk safe for drinking. However, because of high temperatures, various nutrients like probiotic bacteria and other useful enzymes are also killed. So from pasteurized milk we can't get the full nutrient benefit of milk thus, while pasteurized milk may be safe for drinking, it isn't as nutritious as raw milk.

Pasteurization was first developed in the early 1800s by French scientist Louis Pasteur. He originally developed the process to prevent wine and beer from spoiling. Later, he found that the same process could be used to kill bacteria in milk. Pasteurization became widely used in the United States in the 1920s, after several outbreaks of food poisoning were linked to unpasteurized milk. Today, all milk sold in the United States must be pasteurized.

The milk we drink today is far different from the milk our ancestors drank. In fact, it's not even the same milk that was being produced a hundred years ago. The pasteurization of milk is a process that has changed the dairy industry and the way we consume milk.

Milk nutritional value is decreased through the process of pasteurization. -Pasteurization also kills off many of the beneficial enzymes found in raw milk. -Some argue that pasteurization creates an unnatural product that is less healthy for us than raw milk. -Pasteurized milk often has a longer shelf life than raw milk, but some say it doesn't taste as good.

This can make it more difficult for people to digest milk and other dairy products. Additionally, pasteurization can change the taste and texture of milk, making it less flavorful and smooth. Pasteurization can make it difficult for our bodies to absorb certain nutrients in milk.

In conclusion, pasteurization has been made much more efficient by modern technology though pasteurization has some disadvantages, such as destroying some nutrients and enzymes in milk. Thus, raw milk is healthier than pasteurized milk.