Pasteurization is a heating process developed to destroy the micro-organisms present in milk that cause illness and other diseases. This process involves heating the milk to high temperatures between 150-300 degrees Fahrenheit and then cooling it.
- Despite the fact that it kills harmful bacteria and pathogens, pasteurization is also known to destroy the beneficial bacteria and other essential nutritions to provide for a longer shelf life.
- The heating process destroys the nutrients and also changes the flavor. The taste of freshness is lost as a result of pasteurization.
- Active enzymes that are crucial for nutrient absorption are destroyed.
- Also, the phosphates essential for absorption of calcium along with many other primary nutrients are destroyed.
- Pasteurized milk damages most of the important nutrients in the milk that makes the milk whole.
- The equipment needed to pasteurize the milk is complicated. If not maintained properly, it can lead to spoilt milk.