This means that if you are someone that is very concerned about getting the right amount of added nutrients, make sure you are drinking pasteurized milk are not. Benefits of pasteurization: Pasteurized milk can be a source of pathogens that cause food borne illness that can result in sickness, hospitalization and death.
This is because milk may be contaminated in a variety of ways. Although some claim that raw milk has improved nutritional value, cures diseases, and even tastes better. Pasteurized milk has no scientifically documented health benefits. It is strongly discouraged for children, those that are pregnant, elderly.
Those with weakened immune systems because they have the greatest risk of food borne illness from pasteurized milk and milk products. Pregnant women also run the additional risk of miscarriage.
Pasteurized milk is fortified with this vitamin, which promotes calcium absorption and plays a key role in bone health. Only levels of riboflavin, or vitamin B2, decrease significantly during the pasteurization process.
Pasteurized milk is still an important dietary source of this vitamin. Effect of pasteurized milk: The trouble with milk pasteurization is that it can undermine the quality of the milk. Not only does pasteurization kill bad bacteria and pathogens, it also kills or severely damages some of the most important nutrients in the milk, nutrients that make milk the whole, nutrient-dense super food that its proponents claim it to be.
Lack of nutrients: It might sound paradoxical that pasteurized milk would have fewer nutrients, but the truth is that pasteurized milk has fortified minerals rather than naturally-occurring ones. Pasteurized milk often features lots of hormones and other synthetic byproducts. So the jury is still out on whether or not they are good for us over many years.
Conclusion: The main difference between homogenized milk and pasteurized milk is pasteurization is better than homogenization. Pasteurization has a small effect on the vitamins naturally found in milk. Overall, drinking pasteurized milk is still the safest way to enjoy the health benefits of milk. Remember: This is just a sample from a fellow student.
Starting from 3 hours delivery. Sorry, copying is not allowed on our website. We will occasionally send you account related emails. This essay is not unique.
Sorry, we could not paraphrase this essay. Our professional writers can rewrite it and get you a unique paper. Want us to write one just for you? We use cookies to personalyze your web-site experience. This essay has been submitted by a student. This is not an example of the work written by professional essay writers. Get help with writing. Finally, homogenization makes it easier for dairies to filtrate out the fat and create two percent, one percent and skim milk. WiseGeek explains that while it is also possible to achieve these different fat contents by skimming cream from the top, homogenization makes the process more precise.
Some people worry, however, that by reducing the size of fat molecules, homogenization makes fat easier to absorb. Studies remain inconclusive on that matter, however. While it is possible to have pasteurized milk that hasn't been homogenized and homogenized milk that hasn't been pasteurized, most milk found in U. If they are to occur together, milk is typically pasteurized first and then homogenized, because the heat from pasteurization makes fat molecules easier to break down for homogenization.
Got all that? We need an Oreo. News U. Politics Joe Biden Congress Extremism. Special Projects Highline. HuffPost Personal Video Horoscopes. Follow Us. Terms Privacy Policy. All rights reserved. While pasteurization is not designed to kill all of the bacteria present in any given product, it greatly reduces the number of harmful pathogens, making milk and other beverages safe for human consumption.
Homogenization, on the other hand, is an entirely separate process from pasteurization — in most cases, this step occurs after pasteurization. Homogenization does not do much when it comes to eliminating bacteria, but it has another crucial benefit — it works to improve the quality and taste of food. In the case of milk, this is achieved by breaking down fat molecules so that they resist separation.
The end result is an evenly mixed finished product that looks — and tastes — smooth, creamy, and consistent. BEE International offers a number of high quality, high pressure homogenizers for the needs of virtually every industry. Our homogenizers work well in any setting — from small labs all the way up to pilot plants and full scale production. Contact us today to learn more about our homogenizers and how they can help your company achieve its production goals.
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