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Milk: It Does a Body Good? PDF Print E-mail
Written by Lori Lipinski   
Monday, 07 July 2003 01:52

It all depends on where it comes from, doesn't it?

The subject of milk sparks just about as much controversy as the subject of fats. Many alternative practitioners feel that it's not necessary for humans to consume cow's milk and link its consumption to health problems, such as ear infections, allergies, cancer and diabetes. On the other hand, the medical community has convinced us that if we don't drink enough milk our bones will disintegrate. And the American Dairy Association wants us to think we'll be cool like celebrities with milk mustaches if we drink lots of milk.

The purpose of this article is not to convince you to drink milk or not to drink milk. Instead, it addresses those who do--or would like to--drink milk and consume dairy products. If you fit into this category, then you need to know where your milk has come from and what it has been through.

Living Conditions

If I were to ask you to picture a cow, you would most likely see in your mind a cow grazing in an open pasture, like one you'd probably seen before on a small family farm. That's a lucky cow, compared to most of the cows bred for dairy production in this country. The majority of commercial dairy cows don't have the luxury of grazing on open fields. Instead they are kept in intense confinement, in individual stalls, on hard cement floors, hooked up to milking machines, forced to produce milk ten months out of the year, in an overcrowded building. This is how the average commercial dairy cow spends her short, miserable life--42 months on average, compared to 12-15 years for a cow on pasture. 


Not only is the unnatural building environment a problem for the cow, but it can be a huge problem for the people around it as well. The massive amount of waste produced on a factory farm is overwhelming and can have devastating effects on the surrounding environment. Over one-fifth of the country's dairy products are produced in the central valley of California where confinement operations create as much waste as a city of 21 million people! Much of that waste is forced unnaturally into the environment, polluting our lakes, rivers and streams. On the other hand, small farms are able to recycle manure back into the earth to enrich the soil.


A cow's natural diet consists mostly of grass, but since there isn't enough grass to go around on the factory farm, today's factory cow is fed a diet of mostly grain, and other things that they would not normally eat. The bulk of the feed consists of corn and soy, which receives 80 percent of all herbicides used in the US. When we think of pesticides we usually think of produce, but animal products can contain up to 14 times more pesticides than plants!1

Simply switching the cow's diet from grass to grain can cause many problems, but that's only the beginning. According to a recent article in US News & World Report, some 40 billion pounds a year of slaughterhouse wastes like blood, bone and viscera, as well as the remains of millions of euthanized cats and dogs passed along by veterinarians and animal shelters, are rendered annually into livestock feed.

Animal-feed manufacturers and farmers also have begun using or trying out dehydrated food garbage, fats emptied from restaurant fryers and grease traps, cement-kiln dust, even newspapers and cardboard that are derived from plant cellulose. Researchers in addition have experimented with cattle and hog manure, and human sewage sludge."2

When I first read this I thought there were probably only a handful of farmers crazy enough to feed dead cats and dogs and other animals parts to their vegetarian cows, but I was dead wrong! During the BSE scare, the FDA ordered a halt to feeding all slaughterhouse wastes to cattle and sheep in the US. At that time 75 percent of the nation's 90 million cattle had been eating feed containing slaughterhouse by-products!

Like humans, animals need nutrients to thrive and be healthy. Obviously the feed given to factory farmed cows is not intended to provide proper nourishment. Instead, farmers, or shall I say food manufacturers, are interested in stuffing whatever they can into the cows to bulk them up as quickly as possible. This can quickly lead to sick animals and heavy doses of drugs. Like pesticides, these drugs end up in the milk of the dairy animals, as do trans fats from bakery wastes, undigested proteins from soy and animal foods and aflatoxins from moldy grain. To make matters worse, levels of vitamin A and D drop off precipitously when cows are given any feed other than green growing grass.


If you're like a growing number of people today, you would rather not take antibiotics when you get sick. You may even be proud of the fact that you haven't had to use them in years. However, if you drink commercial milk or eat commercially raised meats and poultry, you could be consuming antibiotics on a daily basis without even knowing it! Over 50 percent of all the antibiotics produced in this country are mixed directly into animal feed. Ideally, antibiotics should be used in farming only when necessary to treat infection. However, due to the sickly nature of factory farmed animals, they are fed a constant supply of antibiotics from birth until the time of slaughter.

Antibiotic resistance is a serious issue that has gotten a lot of press in recent years. Basically, bacteria are mutating and outsmarting the antibiotics, making them ineffective. (The same phenomenon is occurring on farms where bugs are mutating to withstand pesticide applications.) We criticize medical doctors for over-prescribing antibiotics, but that is only part of the problem. Not only are antibiotics overused in this country, but they are also over-consumed. People are unknowingly consuming more antibiotics than they are actually taking by choice. Due to the heavy doses of antibiotics used on factory farmed animals, your steaks, hamburgers, chicken, and hotdogs are all laced with antibiotics. Milk alone contains traces of up to 80 different antibiotics!3


Typical Modern Dairy Cow

CAPTION: A typical modern dairy cow. Her udder is so full it almost drags on the ground and she must be milked three times per day. Note the unusual growth in front of her forelegs--a goiter or a tumor?

Back in 1930, the average dairy cow produced 12 pounds (about a gallon and a half) of milk per day. In 1988, the average was 39 pounds per day. This was accomplished by selective breeding to obtain dairy cows that produced a lot of pituitary hormones, thereby generating large amounts of milk. But the industry was not satisfied with this output. Today rBGH, a synthetic growth hormone, is used to get even more milk out of the dairy cows, bringing the average up to 50 pounds (over 6 gallons) of milk per day.

This sounds like a great thing for dairy farmers, right? However, when you mess with Mother Nature, you will suffer the consequences. FDA documents show that cows injected with rBGH are 79 percent more likely to contract mastitis.4 In 1991, a report on Monsanto's BGH test herd at the University of Vermont found the same kinds of problems identified by the FDA, plus an alarming number of dead and deformed calves born to cows treated with BGH.5 Other problems include reproductive difficulties, increased need for antibiotics, digestive problems, enlarged hocks and lesions, and foot problems.

According to the Humane Farming Association, The FDA admits that BGH injections increase sickness and drug use in dairy cows. Consumer's Union reports that because of increased udder infections, it is more likely that milk from treated cows will be of lower quality--containing more pus and bacteria--than milk from untreated cows."6


Pasteurization is a process of heat treating milk to kill bacteria. Although Louis Pasteur developed this technique for preserving beer and wine, he was not responsible for applying it to milk. That was done at the end of the 1800s as a temporary solution until filthy urban dairies could find a way to produce cleaner milk. But instead of cleaning up milk production, dairies used pasteurization as a way to cover up dirty milk. As milk became more mass produced, pasteurization became necessary for large dairies to increase their profits. So the public then had to be convinced that pasteurized milk was safer than raw milk. Soon raw milk consumption was blamed for all sorts of diseases and outbreaks until the public was finally convinced that pasteurized milk was superior to milk in its natural state.

Today if you mention raw milk, many people gasp and utter ridiculous statements like, "You can die from drinking raw milk!" But the truth is that there are far more risks from drinking pasteurized milk than unpasteurized milk. Raw milk naturally contains healthy bacteria that inhibit the growth of undesirable and dangerous organisms. Without these friendly bacteria, pasteurized milk is more susceptible to contamination. Furthermore, modern equipment, such as milking machines, stainless steel tanks and refrigerated trucks, make it entirely possible to bring clean, raw milk to the market anywhere in the US.

Not only does pasteurization kill the friendly bacteria, it also greatly diminishes the nutrient content of the milk. Pasteurized milk has up to a 66 percent loss of vitamins A, D and E. Vitamin C loss usually exceeds 50 percent. Heat affects water soluble vitamins and can make them 38 percent to 80 percent less effective. Vitamins B6 and B12 are completely destroyed during pasteurization. Pasteurization also destroys beneficial enzymes, antibodies and hormones. Pasteurization destroys lipase (an enzyme that breaks down fat), which impairs fat metabolism and the ability to properly absorb fat soluble vitamins A and D. (The dairy industry is aware of the diminished vitamin D content in commercial milk, so they fortify it with a form of this vitamin.)

We have all been led to believe that milk is a wonderful source of calcium, when in fact, pasteurization makes calcium and other minerals less available. Complete destruction of phosphatase is one method of testing to see if milk has been adequately pasteurized. Phosphatase is essential for the absorption of calcium.


As the dairy industry has become more concentrated, many processing plants have switched to ultrapasteurization, which involves higher temperatures and longer treatment times. The industry says this is necessary because many microorganisms have become heat resistant and now survive ordinary pasteurization.

Another reason for ultrapasteurization is that it gives the milk a longer shelf life--up to four weeks. The grocers like this but many consumers complain of a burnt or dead taste. The milk is virtually sterile--is that what you want to drink?

Milk producers are not advertising the fact that they are ultrapasteurizing the milk--the word is written in very small letters and the milk is sold in the refrigerator section even though it can be kept unrefrigerated until opened. Horizon, the major organic brand, is ultrapasteurized, as are virtually all national brands.


Milk straight from the cow contains cream, which rises to the top. Homogenization is a process that breaks up the fat globules and evenly distributes them throughout the milk so that they do not rise. This process unnaturally increases the surface area of fat exposing it to air, in which oxidation occurs and increases the susceptibility to spoilage. Homogenization has been linked to heart disease and atherosclerosis.

Milk: To Drink or Not to Drink?

Considering how modern commercial milk is produced and processed, it's no wonder that millions of Americans are allergic to it. An allergic reaction to dairy can cause symptoms like diarrhea, vomiting (even projectile vomiting), stomach pain, cramping, gas, bloating, nausea, headaches, sinus and chest congestion, and a sore, or scratchy throat. Milk consumption has been linked to many other health conditions as well, such as asthma, atherosclerosis, diabetes, chronic infections (especially upper respiratory and ear infections), obesity, osteoporosis and cancer of the prostate, ovaries, breast and colon.

Once you understand how modern milk is produced and processed, it seems logical to just avoid it altogether. But Real Milk--full-fat, unprocessed milk from pasture-fed cows--contains vital nutrients like fat-soluble vitamins A and D, calcium, vitamin B6, B12, and CLA (conjugated linoleic acid, a fatty acid naturally occurring in grass-fed beef and milk that reduces body fat and protects against cancer). Real milk is a source of complete protein and is loaded with enzymes. Raw milk contains beneficial bacteria that protects against pathogens and contributes to a healthy flora in the intestines. Culturing milk greatly enhances its probiotic and enzyme content, making it a therapeutic food for our digestive system and overall health.

So the answer to the question is--go ahead and drink milk only if you can get unprocessed milk from pastured cows. In the meantime, here are a few steps that can help you make the transition to more natural dairy products.

STEP 1: Remove Commercial Milk from Your Diet

Normally I propose a step-by step process for making a dietary change, but considering where commercial milk has come from, and what it has been through, it is best to just remove it from the diet altogether. Instead use some of the better quality dairy products such as raw cheese, good quality whole yogurt, butter and cream that has not been ultrapasteurized. (You can use butter or cream mixed with water on breakfast porridge.) Check the Weston A. Price Foundation Shopping Guide for a listing of good quality dairy products sold in supermarkets and health food stores.

STEP 2: Find a Source of Real Milk in Your Area

In states like California, this is easy because raw milk is sold in health food stores. In other states you need to either purchase raw milk from a farm or through a cow-share program. The best place to start is by contacting your local chapter or visiting the website. Most people who cannot tolerate commercial milk do beautifully on Real Milk--milk that comes from pastured cows, that contains all the fat and that is unprocessed. It is an especially good food for growing children who need extra nutrients during their growing years.


  1. Nutrition News and Views, Nov/Dec 1999, Vol 3, No.6, p. 2.
  2. The Next Bad Beef Scandal?" US News & World Report, September 1, 1997.
  3. Nutrition News and Views, Nov/Dec 1999, Vol 3, No.6, p 2.
  4. Mark Kastel, Down on the Farm: The Real BGH Story- Animal Health Problems, Financial Troubles," published by Rural Vermont, 1991.
  5. Andrew Christiansen, Recombinant Bovine Growth Hormone: Alarming Tests, Unfounded Approval: The Story Behind the Rush to Bring rBGH to Market," published by Rural Vermont, 1991.

This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Spring 2003.

About the Author


Comments (23)Add Comment
We choose according to our experience and knowledge
written by Julie Witter, Feb 17 2014
I am the wife of a commercial dairy farm in PA. We found out about Weston A Price and that life style about 11 years ago and have lived that way ever since. However, my husband has continued his commercial dairy farm. We drink raw milk from a grass-fed farm near-by. Since I did not grow up on a dairy farm, I have allowed myself to ask the question: is this okay? Is it acceptable? Is it humane? These are my observations of conventional dairy farms: the cows are fed brown-colored food, mostly corn all year round. (On our farm the pregnant cows do get a little pasture grass during the last part of their pregnancy) Our cows have been fed waste products which included all kinds of candy, wrappers included. When I look out on the herd I see cows with low stamina. I can see that they feel "sick". It's not rare to see deaths. Not rare to see foot problems. Not rare to see engorged udders (though I must say the one in the picture above is not the norm!) Mastitis is a regular occurrence here. Antibiotics are not allowed to be put in the tank, however. Like Rachel said above (written in 2010) the tank will be dumped if antibiotics are found in the milk. Since we can't afford that, it only happens on accident - then we lose money. Instead, the "waste-milk" is given to our calves. Our calves are also fed antibiotic-laden grain. I must admit, it smells lovely though(with lots of molasses!). The cleanliness of the farm cannot possibly be kept up because of the amount of cows in the space we have. My husband does his best and does a good job, but there are lazy cows who lay around in the barnyard, right in the manure. Though the udders are wiped off and the milk goes through a filter, I cannot bring myself to feeling "safe" drinking the milk. Plus, I know it's lacking in nutrients. If the cows are not well, their milk will follow suit. I choose grass fed. It's much cleaner and much healthier.
written by AJ, Feb 26 2013
Nice article, but that photo seems kinda misleading in it's emphasis. I think quality Jersey cows also get full like that too.
written by Becky, Jan 12 2013
Just want to point out that this article was written in 2003 and much has changed in the last decade regarding use of antibiotics and even the labeling of "Ultra-Pasturized" - it's touted as wonderful rather than hidden in small print!
trans fat
written by Ronny, Dec 11 2010
So, are you saying that commercial milk contains trans fats? Lovely!
Common Sense Wins
written by jimmyv, Oct 11 2010
This is easy folks. Rather than responding with a knee jerk reaction with what you think you know... why don't you take a moment to think through it. Just because some organizations are too lackadaisical to competently produce fresh, clean milk, doesn't mean that all raw milk is dangerous to your health all of a sudden. As Ryan said below, what did we do before pasteurization? It's a good question. The answer? We drank LOTS and LOTS of fresh, raw milk. And as this article correctly states, the fact is that the stupidity of man is what caused a problem with the milk. It's how it was being distributed. We should not have been so hasty to conclude that the best option was to pasteurize it. Instead of destroying the milk, how about we let those farmers and milk producers who weren't up to par FAIL and get shut down? You have to be careful not to equate milk pasteurization with beer/wine or juice pasteurization. It's not the same thing.

To SamJ, who foolishly flings out the notion that it's the protein in raw and heated milk... well, that is only partially correct. The real truth, is that the proteins in raw milk are very different than that of destroyed milk. Pasteurization kills the bacteria, but it does not remove it. Instead, that process ruptures the tiny little bodies of the bacteria, causing intracellular proteins to spill into the milk. Most people who are not allergic to raw milk protein are indeed allergic to the proteins contained in pasteurized milk. There's more to it than that but I'll let those who want to research further do just that.

Personally, I live in CA, and my local Henry's Market sells Organic Pastures whole raw milk. It's tastes perfectly fresh to me, and it seems that their stock on hand is growing as well. Maybe people are starting to realize that man chose to destroy a healthy food and then foolishly linked raw milk to the very health issues that their own new creation caused. Sounds really intelligent to me.

Be sure to get the real truth folks. Don't go to the FDA, or any government run website. They still believe saturated fat causes coronary heart disease!
Opinion, not facts., Low-rated comment [Show]
This article is just sensationalism. , Low-rated comment [Show]
written by RwhtUeet, Apr 14 2010
At what point do the potential rewards outweigh the risks when it comes to pasteurization? I can't afford a cow or the folks it would take to feed and watch her. The only available milk for our family is sold exclusively by corporations that buy from cooperatives. I used to serve unpasteurized cider (wow... nothing like it pressed from macs at a town fair) to my kids until a good friend of mine with 45 yrs in the dairy business asked me if I'd heard about the Odwalla thing in Colorado. In 96, Odwalla was the cat's meow when it came to juice.... The FDA crafted some more labeling regs as a result.

On October 30, 1996, health officials from the state of Washington informed Odwalla that they had found a link between an outbreak of the E. coli O157:H7 bacterium and a batch of Odwalla's fresh apple juice produced on October 7. This was confirmed on November 5, and may have resulted from using rotten fruit; one account tells of fruit being used that was highly decayed.[14] Another possible source of contamination was fallen apples ("grounders"), that had come into contact with animal feces and not been properly cleaned.[19][20] Confirmation that the bacteria came from outside the factory was provided when an inspection on November 15 found no evidence of E. coli contamination in the facility.[15] The outbreak came as a surprise—the plant had been inspected by the FDA three months earlier, and Odwalla supervisors were not aware that the E. coli bacteria could grow in acidic, chilled apple juice.[14] Based on a recommendation from the FDA, however, on October 30 Odwalla's Chief Executive Officer Stephen Williamson voluntarily recalled 13 products which contained apple juice from about 4,600 stores.[21] Carrot and vegetable juices were also recalled the following day as a precautionary measure, since they were processed on the same line.[2][15] The recall cost the company $6.5 million and took around 48 hours to complete,[22] with almost 200 trucks being dispatched to collect the recalled products. Odwalla opened a website and a call center to handle consumer questions about the recall.[15]

As a result of the outbreak, 16-month-old Anna Gimmestad from Denver, Colorado, died from kidney failure,[19] and at least 66 people became sick.[23] Fourteen children were hospitalized with hemolytic uremic syndrome, a severe kidney and blood disorder, and were, according to doctors, "likely to have permanent kidney damage and other lasting problems".[14] In consequence, Odwalla stock fell by forty percent and sales of its products dropped by ninety percent.[3][24] The company laid off 60 workers, and, at the end of the fiscal year, posted a loss of $11.3 million.[2][25]

The outbreak occurred because Odwalla sold unpasteurized fruit juices,[3][17] though pasteurization had long been standard in the juice industry,[26] claiming that the process of pasteurization alters the flavor and destroys at least 30% of nutrients and enzymes in fruit juice.[17] Instead, Odwalla relied on washing usable fruit with sanitizing chemicals before pressing. Because of the lack of pasteurization and numerous other flaws in its safety practices (one contractor warned that Odwalla's citrus processing equipment was poorly maintained and was breeding bacteria in "black rotten crud"),[14] the company was charged with 16 criminal counts of distributing adulterated juice. Odwalla pled guilty,[23][27] and was fined $1.5 million: the largest penalty in a food poisoning case in the United States. With the judge's permission, Odwalla donated $250,000 of the $1.5 million to fund research in preventing food-borne illnesses.[28] In addition, the company spent roughly another $12 million settling about a dozen lawsuits from families whose children were infected.[29]
It is always a good idea to do your own research...
written by Ryan, Mar 26 2010
Too many people take everything they read in print or on the web for granted. Others are content with the belief that they know it all because they work on a dairy farm.
It's just as easy to do a simple search to find out the answers for yourself in order to verify or discount an article such as the one here. I, personally, think it is a very informative article, but I tend to err on the side of caution when it comes to the things I put in my body. I like to know as much as possible about the things I rely on to sustain excellent health.
For those who'd like to know what California's
milk standards are, a simple Google search of "California Milk Standards" leads one directly to The California Department of Food and Agriculture's Milk and Dairy Food Safety page:
Under the section "Milk Consumed Raw Stds (Standards), you'll find a pdf dated January 2008 that states: "Consistent use of proper milking procedures, and effective cleaning and sanitation procedures, will allow for the continued production of raw milk that meets the minimum bacterial standards."
So, for those who'd argue that is not safe to drink raw milk, tell it to the State of California. And, by the way, "How did we survive before pasteurization if drinking raw milk is so dangerous?"
written by Eddy, Mar 05 2010
What about Casein? I've heard that this dairy protein has some drawbacks
Interesting health facts
written by UdderMudder, Feb 26 2010
I don't pretend to be well educated in these matters, but I can tell you without hesitation that since we've owned our own milk cow my husband's symptoms that we though were due to irritable bowel have almost completely disappeared. My son and I used to suffer from diarrhea and knew that staying away from milk was necessary until symptoms passed. A friend of mine and her daughter are both severely lactose intolerant - so much that they can hardly handle most cheeses too, but both of them can drink our raw milk 'til their hearts content! My nephew is slightly lactose intolerant but can also enjoy our raw milk.

Obviously there is something happening in the processing of commercial milk to be causing serious issues. Makes one wonder!
written by UdderMudder, Feb 26 2010
To "MilkMomma", I just want to say that, owning my own farm and dairy cows (not commercial, but personal use only), I have observed that the only reason we humans are the only mammals to drink milk as adults is simply because most of the time we are the only ones who have a choice. My adult cats and dogs will drink milk, as will my adult horses and cows!! Chickens also love it by the way. I actually have a smaller breed milker (jersey) who loves to go up behind our larger breed (airshire) and drink from her directly. The crave it and love it, just like people.

written by Lairm, Feb 26 2010
160.7 degrees Fahrenheit (71.5 degrees Celsius)
True or False?
written by Rachel, Feb 25 2010
I am the daughter of a dairy farmer and I live on the very same farm that my grandfather and greatgrandfather farmed before. I am sure your intentions were good when you wrote this artical but perhaps you may want to do some more research to verify some of the things that you said. Not everything you read on the internet is true and not everything written by someone, no matter how knowledgable is right. I am not sure about California but I live in Pennsylvania and I have visited a very large number of farms in PA some of them milking over 500 cows. In all of these vists to farms I have yet to see the horrible conditions that you desribed. In all of the farms that I visted the cows are humanely treated, often with affection, by those who care for them. Pennsylvania is the 5th largest dairy producing state and if such conditions were so previlant it seems that I should have seen more signs of them in PA. The bit about antibiotics is almost certainly wrong according to my knowledge. Every tank of milk that goes to the dairies is throughly tested and there is a zero tolerance level as far as antibiotics goes. Once our family accidentaly milked a cow treated with antibiotics into the tank and when the milk was tested it showed up and the whole tank had to be dumped. Raw milk is good to drink but it is illegal to sell it in PA without a permit that costs lots of money and most dairy farmers can't afford it. Because of all of the regulations regarding milk, milk in the U.S. is very clean and safe to drink even if it is raw. We drink our own raw milk all of the time but we can't sell it due to the laws. Raw milk is good if you get it fresh directly from the farm but it is true that it does not last as long as pasturized milk and is potentally more dangerous. I hope you will reconsider some of the things that you said because many of them were not accutate. -Thank you
Milk not, "Natural?"
written by MilkMomma, Feb 24 2010
I have had several people tell me that they think milk (raw or otherwise) is unnatural and should not be consumed, because humans are the only mammals who intentionally consume the milk of other animals. I know firsthand the health benefits of raw milk, but just curious of any responses you may have to this argument?
life expectancy
written by William Michel, Feb 23 2010
To SEAN feb. 18 2010
How long do "your girls" live and give milk ? 3.5 maybe 4 yrs before being replaced, just wondering !
written by Meagan, Feb 21 2010
I know this is how they treat cow's on dairy farms. Watch "Food Inc". I do currently drink milk but am looking for alternatives. I no longer believe it's the only way to build strong bones lol.
Lactose intolerance
written by Erica, Feb 21 2010
I am lactose intolerant and did find out today that I am able to tolerate raw milk from a local dairy--and in great quantities since it is delicious!

The question I have is whether perhaps this is the case only because this milk is whole and full fat? The industrial milk that gave me lactose reactions was always skim, which I understand has way more lactose than full-fat.
Do you have any hands-on experience?, Low-rated comment [Show]
written by Animal Science Student, Jan 20 2010
While I mostly agree with this article, euthanized animals are cremated or given to the family to be buried, not turned into animal food.

And that cow does not have a goiter - it's called a brisket. Her udder is not that of a typical dairy cow either, she could possibly have mastitis.
Reply to Way Back When Dairy
written by Tim Boyd, Jan 07 2010
Which pathogens are really pathogens is a tricky issue but if we assume you are right, what about enzymes or other factors we may not even know about?
way back when dairy
written by DeOnna, Jan 07 2010
there is a huge difference in the types of pasteurization. What we do is LOW-TEMP VAT pasteurization. We heat to 145 degrees and hold for 30 minutes..this only kills the pathogens deemed harmful to humans, it doesn't alter the make up of the milk and the beneficial particles of milk. The other forms of pasteurization basically kill EVERYTHING in the milk, therefore, things must be ADDED back to milk.
Pasteurization vs. Ultrapasteurization
written by Benedikt Blankenhorn, Dec 31 2009
Regarding ultrapasteurization as mentioned in the article, the process does involve higher temperatures, but not longer treatment time. As per California standards, pasteurization is 63-65 degree centigrade for 30 minutes while ultrapasteurization is 71.5 degrees centigrade for 15 seconds. So temperature is increased, but time is dramatically decreased.

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Last Updated on Monday, 18 July 2011 14:44