Raw or Processed Milk?

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 Dairy products are an important food group for public health when considered as a source of  protein, some important minerals, especially calcium and phosphorus, and some B group vitamins such as  riboflavin.

 Is it safe to drink raw milk ?

 Raw milk is a risky food for anybody who consumes it. Raw milk can be dangerous espiceally for people with weakened immune systems, older adults, pregnant women, infants and children, as it may contain pathogenic bacteria. Therefore, raw milk is not suitable for direct consumption.

 Raw milk and raw milk products, can be contaminated with harmful bacteria and other germs that can cause serious illness, hospitalization, or death. These harmful germs include Brucella, Campylobacter, Cryptosporidium, E. coli, Listeria, and Salmonella.

  The process of boiling raw milk; The high boiling time and temperature, and the constant contact with air bring about losses in the nutritional value of milk.

  There are significant changes in the basic components of milk such as protein, carbohydrates and fat. In addition, losses in vitamins such as B1, B6, B12, folic acid and vitamin C may occur. It is known that the losses in the nutritional value of pasteurized milk and UHT milk are less than boiling.

What does it mean Pasteurized Milk?

  The pasteurization process in milk is carried out by heating the milk to a certain temperature and then cooling it suddenly. The heating temperature is between 72°C and 75°C and takes 15 – 20 seconds. The milk is then cooled to 5°C. With this process, bacteria that are harmful to human health are destroyed and the shelf life of milk is increased.

 Pasteurization cannot kill all microorganisms in milk, and some microorganisms that are not pathogenic to humans are left behind. Shelf life is a few days, provided that the cold chain is maintained.

 Pasteurization does not cause any negative nutritional changes in the protein quality, lactose (milk sugar) content of milk, and mineral concentrations.

 Pasteurization, can cause very small losses in the amount of fat-soluble vitamins A, D, E , K and water-soluble vitamins B1, B2, B3, B5, B7 and B12.

What is UHT Milk? 

  UHT processing of milk involves heating milk in a continuous process to temperatures higher than 135 °C for a few seconds, cooling rapidly, and aseptically packaging in the milk into sterile containers.

The nutritional value of UHT milk and fresh milk are the same when it comes to the main nutrients in milk, such as protein, calcium and Vitamin D. UHT treatment may reduce the level of some heat sensitive nutrients such as vitamin C, but milk is not the main source of these nutrients in the first place. 

It can be transported and stored at room temperature, and the shelf life is extremely long, which can reach 1-6 months.

 As a result of UHT treatment, there is no change in the nutritional properties of fat, lactose and salt minerals. Minor changes occur in the structure of proteins and vitamins.

Many studies show that uht milk does not lose calcium.

As the duration of heat treatment increases, losses in amino acids lysine and vitamins B1, B6, Folic Acid, and C are observed. When UHT milk and boiled raw milk are examined, it is determined that these losses increase even more during boiling.

 References;

  •  Ünal R. N., Besler H. T., Beslenmede Sütün Önemi, Hacettepe Üniversitesi - Sağlık Bilimleri Fakültesi Beslenme ve Diyetetik Bölümü 
  •  Lewis M., Ultra-High-Temperature Processing, Encyclopedia of Food Microbiology, 2014, Pages 187-192
  • Küçük, S.C., Yıbar, A. (2019). Çiğ süt ve pastörize süt tüketiminin halk sağlığı üzerine etkileri. Food and Health, 5(3), 197-204
  • UHT Milk FAQ, https://www.tetrapak.com/solutions/aseptic-solutions/uht-faq
  • UHT vs Pasteurized milk：Which is a better choice, https://blogs.unimelb.edu.au/sciencecommunication/2020/09/18/uht-vs-pasteurized-milk%ef%bc%9awhich-is-a-better-choice/


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