Is homogenised and pasteurised or ultra heat treated milk unhealthy?
Every end user will ask the following questions at some stage. What is pasteurisation? Is homogenised and pasteurised or ultra heat treated milk unhealthy? People who ask around among their friends will receive some astonishing responses. These may include the statement that milk acquired directly from a farmer and heated up at home forms a healthier nutritional basis for the family than industrially treated milk. Although the Internet can provide swift clarification, it can also spread inaccurate information. The consumer no longer knows who to believe. As a manufacturer of pasteurisation plants, we wish to provide a succinct answer for concerned end users who may be viewing our website. Foodstuffs must undergo preservation if they are not consumed immediately after production. There is a serious risk to life if preservation does not occur. The first humans have been aware that cooking can increase the preservation time for foodstuffs. However, it was only possible to ascertain the connections between temperature and the holding time once precise and reproducible temperature measurement was feasible. Louis Pasteur conducted series of tests which enabled him to establish that a temperature lower than the cooking temperature is sufficient for extending the shelf life, provided that a specific holding time is maintained. Pasteurisation and ultra-heat treatment (UHT) is thus a standardised and precisely repeated heating process with the lowest possible thermal stress on the product. In a pasteurisation plant the product is treated very precisely along the kill curve of the relevant micro-organisms. The number of germs is reduced during pasteurisation; the product is not sterilised. The thermal stress on the product is considerably lower than it would be for the boiling of raw milk at home. This is a reference to the statement mentioned earlier in this article. And what about homogenisation? Homogenisation is just a mechanical reduction process for coarse product ingredients such as fatty components in milk so that they can be kept suspended in the milk packaging.