What is the difference between pasteurized and raw milk?
The funny thing about milk is that nowadays packaged milk has become more popular, especially in cities where most people consume it. This milk is called pasteurized milk. People consume this milk, but they don’t know what is pasteurized milk? How is that process accomplished? What are its laws and cons? Etc.
Inventor of the milk pasteurization process
French chemist and microbiologist Louis Pasteur is credited with discovering this process or method. This process is named pasteurization after him. The process was first tested on April 20, 1862. However, the process of pasteurization was first thought of in AD. In 1886 the German agro-chemist Kranz von Solet came to mind! Due to pasteurization, the harmful micro-organisms present in the milk are destroyed and there is no fear of getting any kind of infection from the milk.
What is Harmonization?
This actually happens after the pasteurization process. Its main objective is to break down the cat molecules inside the milk. So that it does not separate from the milk and come up in the packet. It stays in the milk. In a sense, this is a mechanical process. In which no separate chemicals or additives are mixed and it makes curd, cream i.e. dairy products well.
Different methods for milk pasteurization
Pasteurization is done by the
(1) Holder method
the milk is heated to a temperature of 144.5°F (Kaernheat) for half an hour and then immediately cooled to 50 Celsius. This is a way to kill pathogens to a lesser extent.
(2) High Temperature and Short Time Method
In this method, milk is heated to 161°F (Fahrenheit) for 15 seconds and then immediately cooled to 40 Celsius. The same method is mostly used to pasteurize milk. Due to this process milk can stay good or fresh for a longer time.
(3) Ultra High-Temperature Method
In this method, milk is heated to 275°F (Fahrenheit) for one to two seconds. It increases his life by nine months.
Also, Know About facts about Pasteurized Milk
- Pasteurized and powdered milk contain fewer nutrients than raw milk.
- The pasteurization technique destroys all the microorganisms in milk, such as lactic acid bacilli, which are beneficial for health and boost the gastrointestinal and immune systems.
- Some synthetic vitamins are also added to pasteurized milk, as they are difficult to digest without the milk’s natural enzymes.
- Drinking raw milk poses a risk of infection due to certain micro-organisms in it while pasteurized milk poses no such risk.
- Raw milk does not last long while pasteurized milk does.
- For this reason, milk is a complete food,
Milk contains almost all the elements required for the nutrition of the body. Like
- calcium: it strengthens our bones and teeth.
- Phosphorus: It provides energy to the body and makes our bones strong.
- Vitamin D: It keeps bones healthy.
- Protein: This is a great source of energy. It strengthens our muscle cells as well as repairs them.
- Vitamin B-12: Makes red blood cells and vein cells healthy.
- Vitamin B-2: Helps in generating energy from food.
- Vitamin A: Develops immunity, improves eyesight, and keeps skin healthy.
- Potassium: It keeps our blood pressure normal.
- Niacin: Regulates sugar and fatty acids.