Milk: Raw/Pasteurized

To Homesteaders Who Drink and/or Sell Raw Goat Milk- or Pasteurized Goat Milk

Here I am sharing information from a website called Senior Fitness and I'd love to hear your thoughts too!

Whether you are a health-conscious individual or simply curious, understanding the advantages and disadvantages of each type of milk (raw or pasteurized) is crucial.

Deciding between raw and pasteurized milk can be akin to navigating a complex nutritional landscape. Proponents of raw milk extol its natural benefits and unprocessed purity.

Conversely, health authorities caution against potential risks, advocating for the safety provided by pasteurization.

Let's explore the fundamental differences, health implications, and expert opinions to assist you in making an informed choice.

Raw Milk, without pasteurization, is believed to retain more natural enzymes, vitamins, and beneficial bacteria, which some claim enhance digestion and immune function.

However, experts including the CDC warn that unpasteurized milk can contain hazardous bacteria like E. coli, Salmonella, and Listeria.

Pasteurized milk undergoes a heat treatment process introduced by Louis Pasteur in the 19th century to kill harmful bacteria, increasing its safety and shelf life.

By heating milk to 161°F for 15 seconds, pathogens like E. coli and Salmonella are destroyed, ensuring consumers face lower health risks.

When comparing the nutritional content of raw and pasteurized milk, it’s important to consider their unique characteristics.

Raw milk is known for its natural enzymes and beneficial bacteria. Supporters claim that it contains higher levels of certain nutrients, such as vitamin C and B vitamins.

Pasteurized Milk: Minimal nutrient loss occurs during pasteurization; studies show that vitamins and minerals remain largely intact.

In comparing both types, you’ll find each has its own advantages tied to natural nutrient retention in raw milk and the fortified, pathogen-free benefits of pasteurized milk.

The facts cannot be ignored: Interest in raw milk is rising. Many consumers now seek local, natural foods, believing these options offer better health benefits. For instance, people argue that raw milk’s natural enzymes and bacteria support better digestion. While science has not been conducted to any great extent to prove or disprove this, people do know how they feel right?

At AppleJo Farms, we practice careful handling or our goats during milking and handling of the milk and storage to add safety of consumption. My parents and grandparents milked cows and drank raw milk most of their lives and lived into their eighties and nineties but they too practiced careful handling of the milk. We use sterilized equipment and fast chill method of milk storage which boosts the safety of the milk and a delicious taste as well.

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AppleJo Farms is dedicated to breeding, nurturing and placing Registered Nigerian Dwarf Dairy Goats with Farms where they will flourish!

417-665-8996

The Gateway to the Lake of the Ozarks: Eldon, Missouri