Tag: Pasteurization effects

Raw milk under aerobic conditions typically has an Oxidation-Reduction Potential (ORP) value between +200 and +300 mV, a reading that directly reflects its chemical environment. This crucial measurement, known as the redox potential, indicates a solution's tendency to either gain or lose electrons, which is a key factor in determining the overall stability and quality of milk.

According to the U.S. Food and Drug Administration, the nutritional differences between raw milk vs pasteurized milk are minimal, with pasteurization having very little effect on the overall nutritional quality. While some heat-sensitive vitamins might see small reductions, the difference is not significant enough to justify the serious health risks associated with unpasteurized dairy.