No matter how romantics describe the charm of fresh milk, it is still believed that pasteurized milk has many advantages over "raw", fresh. There are several reasons for this.
During pasteurization, milk is heated to 60-80 degrees Celsius for an hour. There are several reasons for this process.
It should be remembered that cows are living things that can get sick. These diseases can be transmitted to milk and enter the human body with it. Heat treatment eliminates this danger, because it destroys all harmful microbes (for example, those that can cause indigestion or salmonellosis).
Also, it is this temperature range (60-80 degrees) that allows you to destroy all pathogens and microorganisms responsible for sour milk, therefore pasteurized milk is stored longer than raw. Nevertheless, it also requires a lower temperature and still retains its freshness only for a relatively short time (3-5 days), because the spores remain viable and over time, under favorable conditions, begin to develop - and then the milk turns sour.
This souring process occurs much more slowly during ultra-pasteurization (when the milk is heated to 135-150 degrees Celsius for 2-3 seconds and then immediately cooled to 4-5 degrees). Such milk can be stored from 6 weeks to 6 months, however, it also loses to pasteurized milk.
The thing is that when heated to 60-80 degrees, all useful substances, enzymes, protein and sugar are preserved in milk, and the taste properties remain unchanged. During ultra-pasteurization, many useful substances (folic acid, vitamins B1, B12, C) are partially destroyed. And although the taste of such sterile milk is preserved, some call it "artificial", because the benefits for the body from it are much less.
For the preparation of cappuccino, only pasteurized milk is used, because protein is important for the formation of foam, which is retained only during pasteurization.
Therefore, if you are trying to eat the most healthy foods, it is better not to purchase milk with a long shelf life. It is either ultra-pasteurized (that is, with a minimum set of useful substances), or artificial preservatives have been added to its composition, or it is completely powdered, reconstituted. Choose whole milk with a short shelf life.
Another advantage of the pasteurization process is that it can be done at home. For example, you can put milk in pre-boiled water. So if you buy country milk, you can process it yourself. It is no longer necessary to boil pasteurized milk unnecessarily.
During pasteurization, 99% of pathogenic microorganisms are destroyed, excluding spores.
However, it should be remembered: if pasteurized milk is contaminated with microflora again, it will deteriorate faster than raw milk and become bitter. There is one more warning: if milk was stored incorrectly, at temperatures above 9-10 degrees, heat-resistant microorganisms are produced in it. And then the pasteurization process becomes useless.
