Pasteurized milk

Invented by Louis Pasteur in the nineteenth century, food disinfection technology, pasteurization, is now used in the food industry to its full capacity. First of all, when we talk about pasteurization, we mean pasteurized milk. Many even believe that this technique is applicable only to dairy products. But this is far from the case, pasteurization can be used for almost any liquid product. So the greatest distribution after milk has received pasteurization of juices, especially it is characteristic for food stuffs for children's age.

What is pasteurization?

This process is represented by a single heating of the liquid consistency products to a certain temperature (from sixty to ninety eight degrees) over a period of time. There is an inverse relationship between pasteurization time and temperature. So the longer the decontamination time, the less temperature should be and vice versa.

Today, many argue that raw milk (that is, milk that has not been subjected to thermal and other treatments) is harmful and it is dangerous to eat it. But is it so?

Contrary to popular belief, pasteurization is not a complete disinfection of the product, but only a partial, at best 80-90% destruction of vegetative (that is, in active state) microorganisms. Even after pasteurization in milk and other products there are spores of microorganisms, which, getting into the human body, are activated and can lead to various diseases. But this does not happen! Why? It's simple - most milk does not contain harmful microorganisms, and the only thing that destroys pasteurization is sour-milk bacteria that not only can not cause diseases, but are also useful for the formation of their own intestinal microflora. Pasteurized milk is not milk that has been disinfected, but rather a product with extended shelf life and disposal. Of course, each company aims to produce not perishable products, but products with extended shelf life. So the opinion prevailing in social circles about the harmfulness of raw milk to producers is only at hand.

And, of course, none of them will undertake to assure the population of the opposite. With such a pace, we will soon forget that our parents and grandfathers did not have pasteurized milk on the table. Everything was fresh, natural, without any treatments and additives.

Pasteurized milk today is rather a successfully promoted brand, rather than a panacea for some mythical diseases transmitted with this product.

In the course of its treatment, pasteurized milk loses not only the microorganisms that lead to its early souring, but also lose its most valuable properties. Thus, during processing, vitamins, minerals, and also part of the protein, which are precipitated on the heated plates of the pasteurization plant, are partially lost.

So, if you have any doubts about what to drink, think about it. If you know where this fresh milk comes from, trust the person selling it, know it personally, or even better - how he cares for his animals - you have nothing to fear! In this case, there should be no doubt, and every literate person will confidently tell you that this product is ten times more useful than its pasteurized and deodorized counterpart. Fresh milk contains a huge number of vitamins, minerals, as well as essential amino acids, which are mostly lost during processing and, as a result, pasteurized milk can not boast the same unique properties as a natural product.