We have always heard any drinking milk is so important for our total health.
After all, milk is fortified with a range of vitamins including, vitamin B12
and B2, vitamin D and A, as well providing a source
of calcium, pantothenic acid, selenium, biotin and protein
which can aid our general health. In this article, you will know what
homogenized milk as well as difference between homogenized milk and pasteurized
is homogenized milk?
Homogenization is a completely
different process than pasteurization, so we can have pasteurized milk that has
not been homogenized and vice versa. Most of the milk we see on the
supermarkets shelf is both homogenized and pasteurized and a lot of people will
never understand the difference between the two. Pasteurization is the
process that maximum people are amazed with that. The homogenization process
quickly heats and then cools the milk to kill harmful germs and micro organisms
between homogenized and pasteurized milk:
is likely done with the big machines and doesn’t involve any additives and much
like homogenization, arguments exist for and against it. It’s advantageous
for large-scale dairy farms to homogenize milk because the process allows them
to mix milk from different herds without any issues. By preventing cream from
rising to the top, homogenization also leads to a longer shelf life which is
attractive to consumers and also allows large farms to ship greater
distances and do business with more retailers. Homogenization makes it easier
for dairies to filtrate out the fat and create two percent, one percent and
skim milk. But as with most mechanical processes, when you homogenize
milk, you not only change the size of the fat globules, you also rearrange the
fat and protein molecules which could alter how they act in the human body.
Finally, it is the next step after pasteurization. Manufacturers
use it to alter milk for human consumption. While pasteurization involves
heating the milk to kill bacteria, homogenization involves processing milk so
that the cream does not separate. This results in a well mixed beverage that
has the same consistency throughout the final milk product. Finally, Homogenization makes
it easier for dairies to filtrate out the fat and create two percent, one
percent and skim milk.
milk passes through small tubes during processing. These tubes reduce the size
of the fat molecules in the milk. This allows the fat, or oil portion of the
milk, to remain mixed in with the water portion. During pasteurization, milk’s
white cells collect on the bottom of the vats after heating. The homogenization
process also helps to reverse this action and redistribute the white cells
throughout the milk.
v Homogenization is
not always a good thing. The process itself reduces the size of fat molecules
in the milk. With smaller fat molecules, the fat may be easier for your body to
v The size of protein molecules in homogenized
milk are also reduced, meaning this protein is not absorbed, but simply passed
through the body.
v This means that even
though we have always been told that milk was healthy, homogenized milk could
be contributing to weight gain and poor nutrition.
v It could also be
contributing to the hardening of arteries and other heart issues.
v Many types of
homogenized milk also contain harmful added hormones.
v In some research, these hormones themselves
have been linked to issues like cancer.
v Homogenization process makes the fat molecules small enough to bypass
digestion, milk’s natural hormones and the hormones that cows receive to
produce more milk also bypass digestion. Therefore, these hormones directly
interact with your body’s hormones.
v Homogenization makes fat easier to absorb.
is the process of heating milk up and then quickly cooling it down to eliminate
quantity of bacteria. To make healthy pasteurization, milk can be heated with the amount of certain temperatures
in sense of degrees, but this method is not very common. More common is heating
milk up to at least 170.6 degrees that is known as on little high temperature short time pasteurization. Milk treated with pasteurization and hotter
the pasteurization temperature, the longer the milk will keep. In slightly as a
different process, milk can be pasteurized at a much higher temperature for
just two to three seconds, producing that will be called as ultra-high temperature
milk and that keeps for months and also pasteurization does not kill all dangerous
micro organisms in milk, but it is intended to kill some little quantity of bacteria
and make some different enzymes inactive participation. Pasteurization does not
reduce the milk nutritional value and that inactivates certain enzymes and
decreases quantity of vitamins like Vitamin A and it argues that milk is not a
major source of Vitamin C. any raw milk can contains dangerous bacteria that can pose serious health risks to you and your family. The
pasteurization process kills those bacteria.
Process of pasteurization:
It is not just the cool packet in our kitchen but also that makes that possible
but the way the milk and other foods are specially treated before they reach
your home and the key is a process called pasteurization, where fresh
foods are heated deeply on high temperatures to kill the dangerous bacteria,
then cooled rapidly before being shipped out to grocery stores. By greatly
increasing the shelf life of packaged foods, pasteurization has proved itself
to be one of the most important food preservation technologies ever developed.
With non pasteurized milk, we are not getting the constant level of
nutrients that we would then otherwise have in other different kinds of milk. By
the way this makes it very unique and ensures that we will not have to worry
about any particular risk on health issues and when it comes to other different
types of milk, there is a whole host of other issues that could pop up. 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:
v 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.
v Pathogens can be
spread through feces, water, soil that may be on the cow’s udder, sores on the
teats, or from the hands of the dairy worker.
v Microorganisms such
as Salmonella, Listeria, Yesinia, Campylobacter, Staphylococcus, Mycobacterium
bovis, Coxiella burnetii, Brucella, and E. coli are killed or greatly reduced
some claim that raw milk has improved nutritional value, cures diseases, and
even tastes better.
v Pasteurized milk has no scientifically
documented health benefits.
v It is strongly discouraged for children, those
that are pregnant, elderly.
v 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
destroys 100% of pathogenic bacteria, yeast and mould and 95% to 99% of other
v Pasteurized milk is
fortified with this vitamin, which promotes calcium absorption and plays a key
role in bone health.
v Only levels of riboflavin, or vitamin B2,
decrease significantly during the pasteurization process.
v Pasteurized milk is
still an important dietary source of this vitamin.
v Low risk of sickness
by pasteurization milk; with pasteurized milk, you can
rest easier knowing that you’re consuming milk that is devoid of most
contaminants that would make people sick.
v This is very important to know because as most people wouldn’t know,
it’s something that can cause a lot of headaches, both literal and figurative,
assuming you’re not consuming pasteurized milk. By erring on the side of
caution, you will be drinking healthier milk by making sure it’s pasteurized
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. This can be a problem
because most fortified minerals and nutrients aren’t as bioavailable as the
naturally-occurring counterparts. So sure, you might be getting good-tasting
milk, but it isn’t providing the same level of benefits.
Pasteurized milk often features lots
of hormones and other synthetic byproducts. While many of these have no known
side effects, we as humans haven’t been consuming them for very long. So the
jury is still out on whether or not they are good for us over many years. It is possible to
have pasteurized milk that hasn’t been homogenized and homogenized milk that
hasn’t been pasteurized.
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.