Raw milk vs Pasteurised milk
Most of us have a childhood memory of the dudhwala bhaiyya coming at our doorstep with a big milk can. We used to go with a utensil to take milk from him. I used to find the flow of that creamy, white, frothy milk very fascinating.
Gradually most of us moved to packet milk and now to tetra pack.
There is always a controversy between Raw and Pasteurised milk. There are arguments for and against both.
Raw milk: This is the milk directly from the udders. Raw milk is unpasteurized and unhomogenized. This means raw milk contains all of its natural enzymes, fatty acids, vitamins and minerals — making it what many refer to as a “complete food.”
- Rich in nutrients and enzymes
- Eases allergies and asthama
- Better digestion due to the presence of healthy bacteria.
- Raw milk can get contaminated due to many reasons like unhygienic handling conditions, cow faeces, diseases etc.. This is the major reason for people avoiding raw milk.
- Certain bacteria, such as E. coli or Streptococcus lactis, can pose a significant health risk..
Pasteurized milk: During the process of pasteurisation, chilled raw milk is heated by passing it between heated stainless steel plates until it reaches 161° F. It’s then held at that temperature for at least 15 seconds before it’s quickly cooled back to its original temperature of 39° F. Pasteurization is used to kill harmful bacteria present in the raw milk.
- Fortified with nutrients
- Loss of nutrients, especially vitamin C
- Slightly altered taste
Some people believe that pasteurisation of milk leads to lactose intolerance. But there is no proper study to back this and research is still on.
So what should you do? Which milk to drink?
Nutritionally, there is just a marginal difference in both types of milk. With raw milk, there is a risk of contamination. If you get organic milk from grass-fed cows, you can definitely try it. Else pasteurised milk is the way to go.