Raw Milk VS. Pasteurized Milk Which One is Better?

Raw milk VS Pasteurized milk is a never-ending debate. You never really know which is a better option. It is important that you consider the processing methods, source of milk, and hygiene when choosing between the two. This article briefly tells you about raw milk and processed milk. Read this article till the end to know which one offers more advantages as compared to the disadvantages.

What is Packet Milk?

Packet milk goes by different names. It is referred to as packaged milk, packed milk, or pasteurized milk. Packet milk is basically raw milk that undergoes a series of processes and technologies to make it more efficient and durable. This processed milk is stored in containers, bottles, and cartons.

The processing techniques render milk with a longer lifespan and so can be stored for 6 months as compared to fresh milk. In the present day, people commonly use packet milk for everyday consumption. This may be due to accessibility and feasibility.

Processing Methods

There are a lot of brands selling packet milk. They differ in terms of pricing, processing method, and packaging type. Different processing methods have different purposes; some increase the lifespan, some alter the nutritional profile while others protect against microorganisms. A few processing methods are mentioned below.

1. Pasteurization

Pasteurization is the process in which the raw milk is subjected to a certain temperature for a certain period of time to eliminate bacteria and pathogens that are otherwise found in raw milk. If left untreated, these bacteria and microorganisms can be harmful to us.

The technique is to heat milk at 72 deg C for no less than 15 seconds and immediately cool it to terminate any harmful pathogens. This process also extends the shelf life of milk to up to three weeks or more.

2. Homogenization

The homogenization process allows even dispersion of fat globules. The milk moves through fine nozzles under pressure leading to an equal distribution of fat molecules throughout the milk. This prevents the milk cream to separate. The process allows the milk to have a consistent and fine texture and taste.

Not all packaged milk undergoes the homogenization process. Some manufacturers produce unhomogenized milk that causes the cream to separate and rise to the top.

3. Centrifugal Separation

The process of centrifugal separation produces reduced-fat, low-fat, or skim milk. The process removes all or a part of the milk cream that lowers the fat content of the milk. However, manufacturers re-add the milk solids to improve the texture and nutritional profile of the milk.

4. Ultrafiltration

Ultrafiltration involves passing milk across a membrane that acts as a fine filter, under moderate pressure. The membrane holds back microorganisms along with proteins, fat globules, and calcium complexes. Only water and milk sugar pass through leaving behind a rich calcium-protein product. It does not alter the milk flavor and increases the shelf life.

5. Reverse Osmosis

This process is similar to ultrafiltration. In this, the membrane holds back most of the milk solids, and only water and lactose pass through. Reverse osmosis has no impact on the flavor of the milk.

6. Ultra-High Treatment (UHT)

Ultra-High Temperature processing, also called ultra-heat treatment or ultra pasteurization, is most commonly used for milk production. It is a sterilization process that involves heating food to 135 deg C (275 deg F) for about 2 to 5 seconds. A temperature of 135 deg C kills bacteria and pathogens. The process involves cooling the milk and storing it in sterile containers.

What is Raw Milk?

Raw milk is fresh, organic milk that does not undergo any processing technique. Cows, goats, buffalo, camels, and sheep are the primary sources of milk. Local milkmen, dairy farms, or other local milk shops provide raw, fresh milk. Raw milk has a shorter lifespan limited to a few hours or days when refrigerated. Even though it contains microorganisms that can be damaging to our health, it is highly nutritious. Apart from being healthy, various products such as cheese, yogurt, and ice cream require raw milk as their main ingredient.

The Comparison: Raw Milk VS Pasteurized Milk

 

Now that we have enlisted the properties of fresh milk and packaged milk, we can differentiate the two kinds of milk.

The risk of infection: People using raw milk have a higher risk of getting sick than those who use packet milk. Raw milk contains pathogens that can cause disease or illness whereas the processing methods used for packaged milk terminate these pathogens.

Shelf Life: Raw milk has a shorter life span of a few hours because the bacteria in milk spoils it. On the other hand, processed milk has a shelf life of about 6 months.

Nutrition Profile: The nutritional profile of raw milk is greater than processed milk because milk exposed to high temperatures has reduced nutrient content. However, processed milk can be fortified with nutrients and vitamins to improve its nutritional profile.

Convenience: Packet milk is ideal for baking and cooking. The room temperature of the milk makes it feasible and easy to use.

What to choose?

Having compared the two types of milk we have come to know that both have certain advantages and disadvantages. While raw milk has potentially harmful microorganisms, it is highly nutritious. Whereas, processed milk is safe to consume but its nutritional profile is compromised. However many experts have shared their expert opinions stating that raw milk poses health risks. Even though pasteurization alters nutrient content, the change is not significant. Processed milk has all the benefits that raw milk offers and no major risks.