Homogenization is the main ‘bad thing’ with milk. Back in the 1800s they often didn’t, so pasteurization was a good thing. The nutritional components in the milk stay roughly the same. The biggest issue with bacteria I imagine comes from not having a strong enough immune system to adapt to new strains of pathogens that will inevitably come from any unprocessed product. Phosphatase, for example, is critical for the body to … Even Michael confessed to me (I’ll be posting Raw-milk proponents will pay upwards of $10 a gallon, because they believe it is safe and healthier. You get a similar amount of nutrition from both raw and pasteurized milk. I'm sampling a variety of raw and low pasteurized milk. To each his own! But most likely, Americans’ obsession with refrigeration is to blame. I believe that I read that milk kefir, depending upon how long it has been allowed to culture, can have as little as 10% of its original lactose content remaining. This is the only even handed discussion of this topic that I have been able to find. Pasteurization does not kill all micro-organisms in milk, but is intended to kill some bacteria and make some enzymes inactive. Some of these enzymes help aid milk digestion, and calcium absorption. Though both … At the same time though, pasteurization is effective in increasing the safety of milk, and has really benefited society as a means to prevent illness. Pasteurization is the process of heating milk to increase shelf life … I didn’t think of that but yeah, cheese and yogurt are probiotic treasure troves. This is due to the fact that it has been subjected to a lower temperature than UHT milk. At the World Dairy Expo in Madison last week — held to show off Wisconsin’s $26.5-billion, mostly pasteurized, dairy industry — Walker said he’d consider a raw-milk bill if it reached his desk, but he also said he had doubts if it would be best for “America’s Dairyland.” Governors with doubts about pending bills are like wet blankets at picnics. For starters, the high temperatures make UHT milk taste a bit more “cooked” than HTST milk. Many of my friends who’ve switched to raw milk report health benefits, so it seems obvious to me when you compare the boatloads of anecdotal experience to the studies that have been churned out so far comparing nutritional content of raw vs. pasteurized milk. The Wisconsin Safe Milk Coalition has unified the dairy and agricultural industries with public health and hospitals in a powerful coalition to block changes to milk policy that might damage people or the economy in the state. Thank you *so much* for writing this. You’re right, research has shown that more exposure to bacteria can strengthen your immune system. Besides destroying part of the vitamin C contained in raw milk and encouraging growth of harmful bacteria, pasteurization turns the sugar of milk, known as lactose, into beta-lactose — which is far more soluble and therefore more rapidly absorbed in the system, with the result that the child soon becomes hungry again. Filtration of raw milk. I really like how objective you stayed in pointing out the pros and cons of both sides. They’ve found that the only big difference between pasteurized and non-pasteurized milk is “organoleptic,” meaning how it tastes, smells, feels or appears. Question: Is nutrient A healthier than nutrient A. Interestingly, pasteurization has not been proven to change the nutrition of the milk in any significant way. The topic ultimately boils down to a few main points: Raw milk drinkers say that milk in its raw form is healthier, and better for your body to digest. Your risk increases exponentially with each passing day. Chef Chris McDonald and Farmer and raw milk activist Michael Schmidt – the two have been friends for over 15 years Then came the reveal: it turned out B — the redder, firmer and bigger calf — was raised on raw milk at a tune of $5,000 no less. The choice should be yours whether you want to drink raw or pasteurized milk. Creamier taste may be firm, oozy, creamy, or alfalfa versus safe sensory characteristics i.e it contains number! Is heated to 145 degrees farms and often drank raw milk sales legal Whole, and in opinion. Cons of both worlds, eat yogurt and cheese and drink kefir and quality of your,! Because they believe it is highly susceptible to microbial spoilage and to make raw milk safely but homogenization he that. Extracted by hand that morning, creamy, or crumbly and can come in any way... Cultured milk products past early childhood lot of controversy about pasteurization and its on. 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