Tag: Pasteurised milk

Globally, the majority of commercially available milk is homogenised to prevent the natural cream from separating and rising to the top. This standard practice has prompted many health-conscious consumers to seek a less processed alternative, asking the key question: is it good to drink unhomogenised milk?

Sterilisation, a process that heats milk to high temperatures to kill microorganisms, has been used for decades to create long-lasting dairy products. This technique makes whole milk, with its rich, full-fat content, a convenient, shelf-stable option for many households. The goodness of sterilised whole milk, however, depends on balancing its practical advantages with its subtle differences in flavour and nutritional profile compared to fresh milk.

While most milk sold in stores has undergone both processes, pasteurization and homogenization serve fundamentally different purposes. Pasteurization is a crucial food safety step that makes milk safe to drink, while homogenization is a mechanical process primarily for texture and appearance. Understanding the distinction is key to knowing which milk is better, homogenised or pasteurised, for your lifestyle and health goals.

The Centers for Disease Control and Prevention (CDC) reports that between 1998 and 2018, raw milk consumption was linked to 202 outbreaks of foodborne illness. Understanding the truth about *Is pasteurised milk better for you?* means examining the critical differences in safety and nutrition.

According to the Food Standards Agency (FSA), raw or unpasteurised milk may contain harmful bacteria that cause food poisoning. This contrasts with the perception held by some people that raw milk offers superior health benefits. So, is raw milk good for you in the UK NHS context, and what are the real risks involved?

From 1998 through 2018, there were 202 outbreaks linked to drinking raw milk, resulting in over 2,600 illnesses. While non-homogenised milk can be pasteurised for safety, the crucial distinction lies in understanding the risks associated with raw, untreated milk.

According to the U.S. Dairy industry, all milk sold in stores is pasteurised to kill harmful bacteria, but not all pasteurisation methods are equal. Understanding the difference between pasteurised and ultra-pasteurised milk is crucial for consumers who care about shelf life, taste, and nutritional profile.