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Wake Up America! Benefits of Organic Milk Go Beyond Nutrition
Why Pasteurize and Homogenize?
French microbiologist, Louis Pasteur, will go down in history for his discovery that heating liquids to a specific temperature – pasteurization -- kills an assortment of harmful, disease-causing bacteria, including Salmonella, E. coli, Listeria and Brucella, found in raw milk.
The Centers for Disease Control and Prevention and the U.S. Food and Drug Administration warn consumers about the dangers associated with drinking raw or unpasteurized milk. At least 1000 cases of illness and two deaths have been reported in the United States since 1998. Plus, raw milk is not fortified with vitamin D – a critical nutrient heralded recently for its potential role in cancer prevention.
Some consumers worry about pasteurization destroying vital nutrients in milk. Or, that one form of pasteurization is better or worse than another. Let’s get to the heart of the issue.
First, some terms. There are two commonly accepted ways to heat treat, or pasteurize milk. One is called high-temperature short-time pasteurization, or HTST; and, the second is UHT, which stands for ultra-high temperature pasteurization.
Second, according to seasoned University of Missouri dairy scientist, Dr. Robert T. Marshall, the nutrient losses from either method of pasteurization are insignificant. While heat treatment will cause some loss of vitamin C, milk is not a significant source of the vitamin, so the loss is insignificant in terms of our overall diet. Of greater importance is milk’s mineral and protein content, which remain available for our bodies to digest and absorb after pasteurization.
Third, the major benefit of UHT over HTST is longer shelf-life – a real boon to anyone who has had to pour spoiled, out-dated milk down the drain.
After pasteurization, most milk in the U.S. undergoes “homogenization.” The process simply forces milk through fine holes, so that the cream is evenly dispersed throughout the milk. Cream won’t rise to the top of milk that has been homogenized, but neither process harms the nutritional value of milk. In fact, pasteurization guarantees safety, and homogenization assures a consistent, creamier mouth-feel. No artificial ingredients are added in either process.
Lactose Intolerance
The enzyme, “lactase,” breaks down milk sugar in our gut. If we don’t produce enough of the enzyme, then we are considered “lactose intolerant,” and will likely experience gas and bloating after consuming milk. Lactose intolerance is especially common among adults with African American, Latino, and Mediterranean heritage.
If you are lactose intolerant, you can still enjoy milk. Simply look for “organic lactose-free milk,” which has been pretreated with the lactase enzyme. Hard cheeses, fermented dairy products and cooked milk dishes, such as pudding or custard, may also be better tolerated.
How Much Milk Do We Need?
According to the 2005 Dietary Guidelines for Americans, children between 2 to 8 years of age need two cups of milk or equivalent dairy products per day. Children 9 years and older, as well as adults, need three cups per day. Women, 50 years and over should consume 1200 milligrams of calcium per day, or the equivalent of four cups of milk.
