While it’s tastier raw, though that’s subjective I suppose, no significant amount of nutrients are lost during pasteurization. Most minerals aren’t destroyed by that heat. Bacteria and most viri are destroyed however.
The vitamins lost by pasteurization aren’t that significant that it compares to the chance of contracting salmonella.
Why am I being downvoted for stating something and providing a link to back up what I wrote? It’s not like I posted a bad link. In the previous link, it described how pre-pasteurized milk is categorically different from raw milk intended for direct human consumption. I think it’s interesting to note how preparation for pasteurization can affect the product.
Also this link shows that there are indeed many nutritional benefits not available from pasteurized milk.
Raw milk that is carefully and intentionally produced for direct human consumption is a low-risk food with superb nutritional benefits.
While it’s tastier raw, though that’s subjective I suppose, no significant amount of nutrients are lost during pasteurization. Most minerals aren’t destroyed by that heat. Bacteria and most viri are destroyed however.
The vitamins lost by pasteurization aren’t that significant that it compares to the chance of contracting salmonella.
Why am I being downvoted for stating something and providing a link to back up what I wrote? It’s not like I posted a bad link. In the previous link, it described how pre-pasteurized milk is categorically different from raw milk intended for direct human consumption. I think it’s interesting to note how preparation for pasteurization can affect the product.
Also this link shows that there are indeed many nutritional benefits not available from pasteurized milk.