Pasteurization is the process of heating milk to a temperature that is elevated enough and for enough time in order to destroy germs that cause disease and that are commonly found in the milk. It was invented by Louis Pasteur in 1864. Back then, millions of people contracted illness from raw milk and died of serious infections such as tuberculosis, scarlet fever, typhoid fever, and others. The original method of pasteurization was the so called vat pasteurization, whereby milk (or any other liquid) is heated in a large tank for at least 30 minutes. This method currently primarily serves for making starter cultures in the processing of cheese, yogurt, and for pasteurizing some ice cream mixes.
According to research results, there are no major differences in the nutritional values of pasteurized versus unpasteurized milk.
Here are some common myths and proven facts about milk and pasteurization:
· Pasteurizing milk is not a cause of lactose intolerance and allergic reactions.
· Raw milk cannot destroy kill dangerous pathogens by itself.
· Pasteurization does not reduce milk's nutritional value.
· Pasteurization does not protect the milk or dairy products from spoiling, so such products still
need to be refrigerated, particularly after having opened the product
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