Pasteurization

Pasteurization is the sterilization of liquids such as milk, to destroy disease-causing (Pathogen) like bacteria and virus. The process is named for the French scientist Louis Pasteur, who discovered in the 1860s that undesired fermentation could be prevented in wine and beer by heating it to 1350F (570C) for a few minutes. Milk is pasteurized by heating it to about 1450F (630C) for 30 min or by the ''flash method'' of heating to 1600F (710C) for 15 sec, followed by rapid cooling to below 500F (100C),at which temperature it is stored. In milk, after pasteurization, the harmless lactic acid bacteria survives, but if the milk is not kept cold, they multiply rapidly and cause it to turn sour. If we do a question, why is Raw milk better?, to answer this question we should understand pasteurization that destroys enzymes, diminishes vitamin content, denatures fragile milk proteins , alters vitamins B12 and B6,kills beneficial bacteria, promotes pathogens and is associated with allergies , increased tooth decay , colic in infants, growth problems in children, osteoporosis , arthritis, heart disease and cancer. Heat alters milk's amino acids lysine available: it promotes rancidity of unsaturated fatty acids and destruction of vitamins. Vitamin C loss in pasteurization usually exceeds 50%: loss of other water-soluble vitamins can run as high as 80%: the Wulzen or anti-stiffness factor is totally destroyed. Pasteurization alters milk's mineral components such as calcium, chlorine, magnesium, phosphorus, potassium sodium and sulfur as well as many trace mineral, making them less available. There is some evidence that pasteurization alters lactose, making it more readily absorbable. This, and the fact that pasteurized milk puts an unnecessary strain on the pancreas to produce digestive enzymes, may explain why milk consumption in societies that drink pasteurized milk has been linked with diabetes.

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