Raw Milk vs. Fresh Pasteurized Milk vs. UHT Milk
Most countries require raw milk to be pasteurized for safety reasons (pathogens such as salmonella, E. Coli, and campylobacter are commonly found in raw milk). Raw milk contains more bioavailable nutrients, probiotic bacteria, as well as beneficial enzymes than both pasteurized and UHT (ultra high heat treatment) milk. Pasteurization is a super quick process whereby the raw milk is heated to 74C for 15 seconds. UHT milk goes through an ultra-pasteurization process, which safely heats the milk to a higher-than-usual temperature of approximately 140C for 2+ seconds before it is packed aseptically.
Many sources say that there is no difference in the nutritional value between pasteurized milk and UHT milk. This is not entirely true, and we certainly favor raw or pasteurized milk over UHT milk. Not only does it taste better, it is also better for your body and your general health.
The UHT treatment results in a greater reduction of bacteria and microorganisms – this is what gives the UHT milk the extended shelf life. Due to the high heat virtually all microbes and enzymes are destroyed along with all bacteria – also the good bacteria. Some sources argue that the heat alters the quality, nutrient content and taste of the milk. The more heat the more altering.
The higher temperatures denatures the active proteins in the milk. When stored over a long time the proteins are degraded even more. UHT milk is made to be stored for many months at ambient temperatures. Fresh milk has a much shorter shelf life and must be consumed fast.
The amount of calcium is the same in all types of milk. However, the ultra high heat renders the calcium much less soluble and much harder for our bodies to absorb. Calcium is important for bones, teeth and several processes inside the body.
“Vitamins are a bit more fragile than minerals, especially the water-soluble vitamins such as vitamin C and the B vitamins (riboflavin, niacin and pyridoxine). These vitamins are affected by the heat treatment”. UHT milk has slightly lower levels of thiamine, vitamins B12 and B6 as well as folate.
It is safe to say that raw milk, pasteurized milk and UHT milk are not the same. At ByNature we are big fans of fresh pasteurized milk. Raw milk is even better but only when you know the source and can be sure that it is safe to consume.
We find it noteworthy that the ultra high heat treatment kills all bacteria – also the good ones! In recent years it has become more and more apparent that a healthy gut is much more than that. It might even be the foundation for a healthy body and our general wellbeing. Probiotic bacteria are friendly to your gut microbiome and fresh milk and yogurt are excellent sources. Did we mention that it also tastes a whole lot better
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