Various Facts About Pasteurized Milk and the Manufacturing Process

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Various Facts About Pasteurized Milk and the Manufacturing Process
Various Facts About Pasteurized Milk and the Manufacturing Process
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Pasteurized milk is often considered to have low nutritional value because it has undergone a heating process. In addition, pasteurized milk is also assessed to cause allergies or lactose intolerance. However, is it true?

Pasteurized milk is fresh cow's milk that has been heated at high temperatures for some time. This process is carried out to kill and prevent the growth of various types of disease-causing microorganisms, such as bacteria, fungi, and yeast.

Various Facts About Pasteurized Milk and the Manufacturing Process - Alodokter

In addition, the pasteurization process can also extend the shelf life of milk up to 2-3 months. This process is also usually carried out on other foods, such as mayonnaise, to make it safer to consume.

Various Methods of Pasteurized Milk

The pasteurization technique was first introduced by a French chemist and biologist named Louis Pasteur in 1864. To heat milk, there are at least 4 pasteurization methods that can be done, namely:

  • High temperature short time treatment, where milk is heated at 72° Celsius for 15 seconds.
  • Low temperature long time treatment, ie milk is heated at 63° Celsius for 30 minutes.
  • Ultrapasteurization, where milk is heated to a temperature of up to 138° Celsius for 2 seconds.
  • Ultra-high temperature (UHT) pasteurization, where milk is heated at a temperature of 138–150° Celsius for 1-2 seconds, then packed in an airtight container.

After heating, the milk must be cooled immediately so that the remaining bacteria do not multiply.

Various Facts About Pasteurized Milk

Although it is preferable to consume pasteurized milk, in fact there are still many people who choose fresh milk. One of the reasons is that there is an assumption that the nutritional content of fresh milk is higher than pasteurized milk.

However, is this assumption true? Let's look at the following facts about pasteurized milk:

1. The nutritional value of pasteurized milk is not lost

The content of various nutrients, such as vitamins, minerals, carbohydrates, proteins, and fats, in pasteurized milk is not lost or reduced significantly. Compared to raw milk, the levels of calcium and phosphorus in pasteurized milk are still high because these two minerals are heat resistant.

Meanwhile, the content of vitamin B and vitamin C in pasteurized milk will indeed decrease slightly, but not significantly. This is because cow's milk basically does not contain many of these vitamins.

2. Pasteurized milk can cause allergies

A milk allergy is triggered by proteins in milk, such as casein and whey. Both proteins are found in fresh milk and pasteurized milk.

Therefore, people who have a milk allergy can still experience allergy symptoms after consuming any type of milk, both pasteurized milk and raw milk.

3. Pasteurized milk can cause lactose intolerance

Lactose intolerance occurs when the body cannot digest lactose, which is a type of sugar in milk. Both fresh milk and pasteurized milk both contain lactose.

Therefore, a person who has a lactose intolerance condition is at risk of experiencing symptoms, such as itching, rash, or diarrhea, after consuming pasteurized or fresh milk.

4. Fatty acids in pasteurized milk are not reduced

Even though it has undergone a heating or pasteurization process, pasteurized milk is known to still contain many nutrients.

Some research even shows that there is no significant difference between the fatty acid levels in pasteurized milk and fresh or raw milk. The pasteurization process can actually make fatty acids more easily digested by the body.

Make Your Own Pasteurized Milk

If you buy fresh milk directly from a cow farmer, you can pasteurize yourself at home in the following ways:

1. Clean and sterilize milk bottles

The first step in pasteurizing milk is to clean milk storage containers, such as glass bottles, with soap and warm water.

Next, immerse the bottle in a container of hot water with a temperature of 77° Celsius or more for at least 2 minutes. Lift the bottle with clean tongs and let it dry.

2. Heat the milk

Take two pots and fill one with water and the other with fresh milk. Place a pot of fresh milk on top of a pot of water.

Put the saucepan on the stove and heat the milk at 72° Celsius or above for 15 seconds, stirring frequently. Check the temperature of the milk with a food thermometer that has been cleaned and sanitized.

3. Cool the milk

Immediately cool the milk by placing the pot of milk in the ice water. Stir frequently until the milk is at 20° Celsius or below and let it sit for a while.

4. Pour and store the milk in the bottle

Pour cold milk into a sterile bottle and immediately put the milk in the refrigerator. To make it last longer, store pasteurized milk in the refrigerator at 4° Celsius or cooler.

Pasteurization is the only way to kill harmful germs in cow's milk that can cause disease. Therefore, to be safer, choose pasteurized milk.

Pasteurized milk is also the main choice of milk for pregnant and lactating women and people who have weak immune systems, for example due to HIV infection or cancer.

Pasteurized milk is safe for consumption. Even so, like other milk, this milk can cause certain complaints or allergic reactions in some people, such as itching, nausea, vomiting, stomach pain, diarrhea, or shortness of breath. If you experience it, immediately consult a doctor for treatment.

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