An estimated 65,000 people died over a 25-year period from consuming contaminated dairy ( 8).īovine tuberculosis is easily transmissible to humans and continues to be a problem to this day in parts of the world where people commonly drink unpasteurized milk ( 9). Pasteurization was introduced in response to an epidemic of bovine (cow) tuberculosis in the United States and Europe in the early 1900s. They also claim that it’s a better choice for those with lactose intolerance, asthma, and autoimmune and allergic conditions. Raw milk advocates argue that it’s a complete, natural food containing more amino acids, antimicrobials, vitamins, minerals, and fatty acids than pasteurized milk. Pasteurization heats milk to kill bacteria and increases shelf life.Ĭommon claims about the benefits of raw milk Raw milk has not been pasteurized or homogenized. Pasteurized milk is often also homogenized - a process of applying extreme pressure to disperse the fatty acids more evenly, improving appearance and taste.
The main method keeps milk fresh for 2–3 weeks, while the UHT method extends the shelf life up to 9 months. This milk is consumed in some European countries ( 7). Ultra-heat treatment (UHT) heats milk to 275☏ (135☌) for a few seconds. today is High Temperature Short Time pasteurization, which involves heating milk to at least 161☏ for 15 seconds ( 5).Īnother common method - used all over the world, including in the United States, the United Kingdom, Australia, and Canada - involves heating raw milk to 145☏ (63☌) for 30 minutes ( 5, 6). The process also increases the product’s shelf life ( 3, 4).
Pasteurization involves heating milk to kill bacteria, yeasts, and molds. It can be used to make a variety of products, including cheese, yogurt, and ice cream.Īn estimated 1% of Americans drink raw milk regularly ( 2). It primarily comes from cows but also goats, sheep, buffalo, or even camels. Ricotta: a lower energy dairy cheese option, ricotta cheese is a creamy protein and calcium source, naturally low in sodium that can make an interesting addition to your morning muesli.Share on Pinterest Christoph Hetzmannseder | Getty Images Soy milk is a great source of protein, however, it is not naturally high in calcium like dairy milk, so ensure you look for a brand that is fortified with calcium, especially If using this as a dairy milk replacement. Soy Milk: a good dairy alternative for those who cannot or prefer not to have dairy products.
#B12 WHOLE MILK VS SKIM MILK FULL#
Milk: full cream, reduced fat or skim milk, all dairy milks are rich sources of protein and calcium, along with an array of micronutrients, as above. Alternatively, if you prefer a flavoured yoghurt, try to find one with smaller amounts of additives and sugar – these are still packed with nutrition (with a little extra taste!) Yoghurt is also a great pro-biotic which our guts love. Yoghurt: natural yoghurt will give you an extra dose of protein, calcium, and B vitamins, as the nutrients are not diluted with sweeteners such as fruit puree or sugar. These dairy and dairy alternatives added to your muesli or porridge will provide a nutrient boost: Protein helps to repair damaged body tissues.
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