Pasteurized milk is often considered less good than raw or fresh milk. In fact, if medically reviewed, consuming raw milk actually makes a person more at risk of being infected with dangerous germs, compared to consuming pasteurized milk.
As with milk in general, pasteurized milk also has a variety of nutrients that are good for health, such as vitamins, minerals and protein. Unfortunately, the negative myths that develop in society about pasteurized milk make some people reluctant to consume it, and prefer fresh milk.
Getting to Know Pasteurization in Milk
Pasteurization is a sterilization method that works to kill germs that cause disease that can contaminate milk. The process is done by heating the milk in a certain temperature and duration. Of the several types of pasteurization, one of the most common techniques is ultra high temperature or UHT.
In the UHT technique, milk is heated at 137-150 degrees Celsius for about 2 seconds. After that, milk is stored in an airtight container. As long as the packaging is not opened, milk that has been processed with UHT pasteurization can last up to 90 days even if it is not stored in the refrigerator or refrigerator.
Pasteurized Milk vs Fresh Milk
Here are some myths and facts about pasteurized milk that you need to know:
1. Pasteurization reduces the nutritional value of milk
Milk has a variety of nutrients that are beneficial to health, including protein, fat, minerals, and vitamins. Myths about pasteurization make the nutritional value of milk diminished incorrectly. After the pasteurization process, the nutritional content in milk remains the same.
2. Only pasteurized milk needs to be avoided in lactose intolerance
Lactose intolerance is a condition in which the body cannot digest lactose, which is a type of sugar found in milk and dairy products, causing various digestive complaints. In this condition, it is not only lactose in pasteurized milk that cannot be digested, but also lactose in fresh milk.
3. Only pasteurized milk can cause allergies
This myth is not true. Either pasteurized milk or fresh milk can cause allergies. Milk allergy is more at risk for people who have blood relatives with this condition, and in sufferers of certain conditions, such as atopic dermatitis.
4. Pasteurization decreases fatty acid levels
Research shows there is no significant difference between the levels of fatty acids in fresh milk and pasteurized milk. Fatty acids which have various health benefits for the body, including as a reserve of energy, can still be obtained in pasteurized milk.
5. Calcium levels are reduced due to pasteurization
Calcium contained in milk works for growth and maintenance of bone health. The myth or the assumption that pasteurization reduces the calcium levels in milk is not true. Calcium levels are maintained even though milk is processed by pasteurization.
Broadly speaking, consuming pasteurized milk is more recommended than raw or fresh milk. The main reason is because the pasteurization process has proven to be effective in killing germs that cause disease.
Therefore, it is important to ensure that the milk and dairy products that you buy are pasteurized. If not, you are more at risk of food poisoning due to consuming raw milk.
If you are still unsure about choosing the right type of milk to consume, you can consult directly with a nutritionist. The doctor will determine the intake that suits your condition, including the type of milk and portions.
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