Milk pasteurization has become a standard practice in the United States. According to the U.S. Centers for Disease Control and Prevention, more and more Americans are considering raw milk as a healthier alternative to pasteurized milk products. Although pasteurization remains a controversial practice, most experts agree that you should play it safe and avoid raw milk products.
The Pasteurization Process
Pasteurization was originally introduced as a means of killing harmful pathogens in beer and wine. However, in the early 1900s, Louis Pasteur discovered the benefits of heating milk before consumption. During pasteurization, milk is heated to a temperature that varies by manufacturer, but is usually between 145 and 161 degrees Fahrenheit. Depending on the temperature, the milk is allowed to stay at this temperature for a set amount of time. For example, milk pasteurized at 145 degrees is kept at this temperature for 30 minutes, whereas milk pasteurized at 161 degrees is only kept at this temperature for 15 seconds. Ultrapasteurized milk is heated to a much higher temperature of 280 degrees Fahrenheit for at least two seconds.
Contamination Risk
Pasteurized milk has a much lower risk of contamination than raw milk. According to the Centers for Disease Control and Prevention, pasteurizing milk destroys harmful pathogens like salmonella, campylobacter and E. coli, which contribute to food-borne illnesses like uberculosis, diphtheria, severe streptococcal infections and typhoid fever. Raw milk is especially risky for pregnant women, people with lowered immunity, children and the elderly, who may be more sensitive to harmful pathogens. Listeria, for example, can cause miscarriage in pregnant women, and is more likely to be found in unpasteurized milk.
Controversy
Some critics of pasteurization argue that the pasteurization process kills beneficial pathogens along with harmful ones. In her book "Nourishing Traditions," Shelly Fallon claims that the benefits of pasteurization have been greatly exaggerated in modern times. She argues that pasteurization changes the amino acid combinations in milk and decreases the vitamin and mineral content. She claims that pasteurization also destroys all the enzymes in milk, including beneficial ones that help the body absorb calcium. She also argues that modern farming equipment, such as the milking machine and stainless steel tank, make the need for complete sanitation less urgent.
Consensus
Despite controversial claims about the disadvantages of pasteurization, most experts agree that the benefits outweigh the risks. As noted by the Centers for Disease Control and Prevention, although some nutrients, like thiamine, vitamin B12 and vitamin C, are affected by the heat involved in pasteurization, these nutrients can be obtained from other sources. Pasteurized milk contains just as many other nutrients, like protein and carbohydrates, as raw milk. For optimal health benefit and minimal risk, choose pasteurized milk and other dairy products.
References
- "Understanding Food: Principles and Preparation"; Amy Christine Brown; 2007
- Centers for Disease Control and Prevention: Food Safety and Raw Milk
- "Nourishing Traditions"; Sally Fallon; 1999; p.455
- U.S. Food and Drug Administration: The Dangers of Raw Milk: Unpasteurized Milk Can Pose a Serious Health Risk
Member Comments