Why Is It Important To Pasteurize Milk?
We have told you briefly about why it's important to pasteurize milk. Pasteurized milk is considered safe for consumption and also increases the shelf life of milk. We hope this guide has been informative and will prove useful to you.
Pasteurization of milk involves treating the milk with mild heat usually less than 100 degrees Celsius to eliminate the Pathogens and microbes in it. Modular Pasteurizer System was first invented by Louis Pasteur who demonstrated its effectiveness in preserving wine further. Milk provides an ideal breeding ground for a number of microbes and hence modern day milk processing, invariably involves milk pasteurizing equipment. Primarily pasteurization serves two purposes. The first being to eliminate the milk of microorganisms some which may be harmful for human consumption. Although this has been the subject of heated debate in the scientific community, pasteurized milk is generally regarded as safer for consumption than non-pasteurized. Pasteurization also makes the milk useful for further processing and increases its shelf life. Here is a guide that will tell you about why pasteurization is important for milk:
Bacteria: As we have already told you before that pasteurization ensures that milk is free from the presence of microorganisms and a plethora of bacteria. Before the advent of vaccines, diseases like smallpox spread like wildfire due to contaminated milk. Pasteurization ensures that the milk is rid of the presence of millions of these microorganisms which can have a range of effects on the human body. Milk pasteurization also keeps humans away from a range of bovine diseases which are passed on through the milk. Raw milk may be the carrier of a lot of harmful bacteria and governments around the world, encourage the consumption of pasteurized milk over raw. Consuming unpasteurized milk can lead to conditions like dysentery, vomiting, etc. Not just bovine, milk obtained from animals like goats and camels are also required to undergo pasteurization mandatorily by law, across many countries in the world.
Shelf Life: Another benefit of pasteurization is that it has a positive effect on the shelf life of the milk. Raw milk which contains millions of microbes undergoes a series of chemical changes as soon as the milk is extracted. The presence of so many of these bacteria causes a complex interplay and leads to the milk getting spoiled easily, even if it is stored at cool temperatures. This practice ensures that milk lasts much longer and can be further used to process and obtain products like butter, cheese, buttermilk, yogurt, etc.
Zero Side Effects: Pasteurisation does not affect the milk in any negative way. Unlike popular belief,, pasteurization does not lead to an increase of lactose in the milk.
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