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Raw Milk Vs. Pasteurized Milk

While you will have heard “experts” share their opinions about the advantages of milk, the facts are that milk poses real health risks. That’s why strict standards and government regulations established over the past century within us make sure that all milk you get at the shop is safe for you and your family to drink. One important regulation—the national milk ordinance—has been in situ since 1927 and serves to safeguard public health and food safety.

Pasteurized milk is dairy milk that's heated and cooled employing a simple heating process that creates milk safe to drink before it's packaged and shipped to grocery stores.

The difference between milk versus milk is that raw milk—straight from the cow—does not undergo the pasteurization process. Unpasteurized milk isn't widely available because federal law prohibits the distribution and sale of milk to grocery stores across state lines. Additionally, many countries have even passed laws to ban consumers from buying unpasteurized milk. Both the Federal Drug Administration and therefore the Centers for Disease Control warn of significant health risks when consuming unpasteurized milk.

What Is Raw Milk?

Raw milk is milk from cows, goats, sheep or other animals that has not been pasteurized. it's not widely available thanks to safety concerns outlined by many governmental agencies including the USDA, FDA and Centers for Disease Control.

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What Is Pasteurization?

Pasteurization could be a simple heating and cooling process, discovered within the nineteenth century, that creates all milk safe to drink.

French chemist and microbiologist biologist spent a part of his career researching how bacteria could sour beverages. His experiments primarily focused on beer and wine, but he also discovered the identical properties in milk. To forestall spoilage, Pasteur invented a process to get rid of bacteria by heating and cooling milk. He conducted the primary experiment in 1862 and its success—now called pasteurization—is an integral part of the milk production process within us.

What Temperature Is Milk Pasteurized?

There is a variety of ways to pasteurize milk—and each process depends on the length of your time and also the temperature of the milk is heated. Vat pasteurization, the first process, and standard during Pasteur’s time, heat milk for a minimum of half-hour to 145° F. this can be now largely accustomed to create starter cultures for cheese, yoghurt and buttermilk, similarly as pasteurizing some frozen dessert mixtures.

The most common process for milk within the U.S. is hot temperature Short Time (HTST) pasteurization. It raises the temperature of cold milk to 161° F for a minimum of 15 seconds. Then, it’s rapidly chilled back to 39° F, its original temperature.

Another sort of pasteurization heats milk to 280° F for just two seconds. This is often called Ultra Pasteurization (UT) and creates a shelf-stable container of milk that doesn't need to be refrigerated.

Ultimately, these other ways to pasteurize milk make all milk safe to drink, because each process works to kill potentially dangerous bacteria like E.coli, salmonella and listeria. These microbes are to blame for causing numerous foodborne illnesses, in step with the FDA.

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What Are the hazards of Raw Milk?

When choosing milk and milk products, it's important to think about the differences between pasteurized and unpasteurized milk. While there aren’t any significant nutritional differences, unpasteurized, or milk, can pose serious health risks. The styles of pathogens removed during pasteurization can make people ill, especially those with weakened immune systems, including children, pregnant women and older adults.

There is a range of misconceptions around milk. Some people believe it’s better for lactose intolerant individuals or easier on digestion, while others think it can help treat asthma or allergies or boost immune health. Some also believe it’s nutritionally superior or better at preventing osteoporosis. In reality, none one amongst these are true, pasteurization doesn't significantly impact nutrient content, and milk comes with all the identical benefits (and none of the risk) as raw, unpasteurized milk.

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