What is the difference between pasteurized and homogenized milk?

What is the difference between pasteurized and homogenized milk?

Chinese online retail giant Alibaba CEO Jack Ma (C) waves as he arrives at the New York Stock Exchange in New York on September 19, 2014. Alibaba is poised for a record-breaking stock market debut on September 19, with shares priced at $68 in a public offering that could be valued at $25 billion. The company will step into the spotlight on the New York Stock Exchange, priced at the top of the $66-$68 per share range announced earlier this week, according to documents filed with US regulators. AFP PHOTO/Jewel SamadJEWEL SAMAD/AFP/Getty Images

Do you really know, what “pasteurized” and “homogenized” mean? The processes are critical to both your safety and your taste buds but are dramatically different. Having just examined the pros and cons of raw milk, we think nothing could be more important than understanding our food and knowing exactly how it gets to our table. With the amount of dairy we’ve consumed in our lifetime, we believe it’s high time we all understood what goes into our milk.

So what’s the difference and why should we care? Put simply, pasteurization is intended to make milk safer and government agencies claim it doesn’t reduce the nutritional value, while raw milk enthusiasts disagree. Homogenization isn’t meant for safety, but for rather for consistency and taste.

Pasteurization is the process of heating milk up and then quickly cooling it down to eliminate certain bacteria. For effective pasteurization, milk can be heated up to 145 degrees Fahrenheit for 30 minutes, but this method isn’t very common. More common is heating milk up to at least 161.6 degrees Fahrenheit for 15 seconds, which is known as High-temperature Short-Time (HTST) pasteurization, or flash pasteurization. This method will keep milk fresh for two to three weeks. Then there’s Ultra-Heat Treatment (UHT), whereby milk is heated to 280 degrees Fahrenheit for a minimum of two seconds. This processing results in a shelf life that can extend up to nine months. Milk treated with pasteurization or HTST is labeled as “pasteurized,” while milk treated with UHT is labeled as “ultra-pasteurized.”

Pasteurization does not kill all micro-organisms in milk, but is intended to kill some bacteria and make some enzymes inactive. While raw milk activists claim otherwise, the FDA and the Centers for Disease Control and Prevention (CDC) states that “pasteurization does not reduce milk’s nutritional value.” While the CDC acknowledges that pasteurization inactivates certain enzymes and reduces certain vitamins like Vitamin C, it argues that “milk is not a major source of Vitamin C” in the U.S. diet.

Raw milk enthusiasts, on the other hand, tout Vitamin C as a benefit of unpasteurized milk, which they claim is more nutritious and contains no additives. The FDA and CDC warn against the dangers of unpasteurized milk and in some states, selling it directly to consumers is illegal. Other states allow the sale of unpasteurized milk directly to consumers but could have strict laws for distributing the item across states lines.

Homogenization is an entirely separate process that occurs after pasteurization in most cases. The purpose of homogenization is to break down fat molecules in milk so that they resist separation. Without homogenization, fat molecules in milk will rise to the top and form a layer of cream. Homogenizing milk prevents this separation from occurring by breaking the molecules down to such a small size that they remain suspended evenly throughout the milk instead of rising to the top.

Homogenization is usually a mechanical process and doesn’t require any additives. Like pasteurization, reasons exist for and against the idea. It’s advantageous for large-scale dairy farms to homogenize milk as the process allows them to combine milk from different herds with no issue. By preventing the cream from rising to the top, homogenization also leads to an extended shelf life of milk that is to be most attractive to consumers who favor milk devoid of the cream layer. This allows large farms to help ship greater distances and buy from more retailers. Finally, homogenization causes it to be easier for dairies to filtrate out there the fat and create a couple of percents, one percent and skim milk. WiseGeek explains that while it is usually possible to achieve these various fat contents by skimming cream in the top, homogenization makes the method more precise. Some people be concerned, however, that by reducing the dimensions of fat molecules, homogenization makes fat much better to absorb. Studies remain inclusive in 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.S. supermarkets has undergone both processes. 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.


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