Digging Deeper: Pasteurization
If you grew up on a dairy farm you probably drank fresh, raw milk every day. But, these days, most consumers don’t live on or near a diary farm, so enjoying fresh from-the-udder milk isn’t an option. Raw milk is only safe when it is consumed immediately after milking a cow as bacteria that can make you sick proliferates very quickly.
Since milk needs to be packaged and delivered to a grocery store or corner market, it may be several days before it hits your glass. Pasteurization keeps milk safe and allows it to have a longer shelf life when it reaches your refrigerator.
Additionally, how your body digests denatured protein depends entirely on the amount of heat exposure the proteins have had. Typical high temperature pasteurization (161 degrees Fahrenheit for 15 seconds) generates very little denatured protein.
Pasteurization is the best way to keep your dairy safe.
The Bottom Line:
Do not fear pasteurization! Despite the elimination of some good bacteria, milk remains a safe nutrient dense food. Pasteurization protects you from foodborne illnesses.
“What’s the difference between pasteurized cheese and raw milk cheese?” PCC Natural Markets. N.p., n.d. Web. July 2017.