Studies have found no significant differences in the fatty acid profiles of raw and pasteurized milk, though pasteurization may increase the digestibility of fatty acids ( 14, 15). Claim 2: Pasteurizing milk reduces fatty acids One cup of pasteurized milk contains 23% of the Daily Value (DV) for calcium and almost 20% of the DV for phosphorus ( 8, 11, 13, 14). Milk is high in calcium and phosphorus, which are both needed for healthy bones, cell function, muscle health, and metabolism ( 11, 12). Levels of the fat-soluble vitamins A, D, E, and K also minimally decrease during pasteurization ( 9). What’s more, it can be easy to make up for any losses elsewhere in your diet, as these vitamins are widespread and found in many fruits, vegetables, whole grains, and - in the case of vitamin B12 - animal proteins. Considering the already low levels of these nutrients in milk, these losses were insignificant ( 10). Pasteurizing milk does not result in a significant loss of vitamins, carbs, minerals, or fats ( 9).Īn extensive meta-analysis of 40 studies found only minor losses of the water-soluble vitamins B1, B6, B9, B12, and C. Claim 1: Pasteurized milk has fewer nutrients However, most of these claims are not backed up by science. Some raw milk advocates argue that many of the harmful bacteria destroyed by pasteurization, such as tuberculosis, are no longer an issue and that pasteurization no longer serves a purpose.įurthermore, they claim that the heating process during pasteurization reduces the overall nutrition and health benefits of milk. An estimated 65,000 people died over a 25-year period from consuming contaminated dairy ( 8). Pasteurization was introduced in response to an epidemic of bovine (cow) tuberculosis in the United States and Europe in the early 1900s. They also claim that it’s a better choice for those with lactose intolerance, asthma, and autoimmune and allergic conditions. Raw milk advocates argue that it’s a complete, natural food containing more amino acids, antimicrobials, vitamins, minerals, and fatty acids than pasteurized milk. Pasteurization heats milk to kill bacteria and increases shelf life.Ĭommon claims about the benefits of raw milk Raw milk has not been pasteurized or homogenized. Pasteurized milk is often also homogenized - a process of applying extreme pressure to disperse the fatty acids more evenly, improving appearance and taste. The main method keeps milk fresh for 2–3 weeks, while the UHT method extends the shelf life up to 9 months. This milk is consumed in some European countries ( 7). Ultra-heat treatment (UHT) heats milk to 275☏ (135☌) for a few seconds. today is High Temperature Short Time pasteurization, which involves heating milk to at least 161☏ for 15 seconds ( 5).Īnother common method - used all over the world, including in the United States, the United Kingdom, Australia, and Canada - involves heating raw milk to 145☏ (63☌) for 30 minutes ( 5, 6). The process also increases the product’s shelf life ( 3, 4). Pasteurization involves heating milk to kill bacteria, yeasts, and molds. It can be used to make a variety of products, including cheese, yogurt, and ice cream.Īn estimated 1% of Americans drink raw milk regularly ( 2). It primarily comes from cows but also goats, sheep, buffalo, or even camels.

Filesafe rw