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We have always heard that drinking milk is very important for our
overall health. After all, milk is fortified with a range of vitamins
including, vitamin B2 and B12, vitamin A and D, as well providing a source
of calcium, pantothenic acid, selenium, biotin and protein
which can aid our general health. In this article, you will know what
homogenized milk as well as difference between homogenized milk and pasteurized
milk.

What
is homogenized milk?

       Homogenization is a
completely separate process than pasteurization, so you can have pasteurized
milk that hasn’t been homogenized and vice versa. Most of the milk you see
on the supermarket shelf is both pasteurized and homogenized and a lot of
people don’t understand the difference between the two.  Pasteurization is
a process that most people are familiar with. This process quickly heats and
then cools the milk to kill harmful microbes and germs in milk.

Difference
between homogenized and pasteurized milk:

                    Homogenization
is a mechanical process and doesn’t involve any additives. And much
like pasteurization, arguments exist for and against it. It’s advantageous
for large-scale dairy farms to homogenize milk because the process allows them
to mix milk from different herds without any issues. By preventing cream from
rising to the top, homogenization also leads to a longer shelf life which is
attractive to consumers and also allows large farms to ship greater
distances and do business with more retailers. Homogenization makes it easier
for dairies to filtrate out the fat and create two percent, one percent and
skim milk.  But as with most mechanical processes, when you homogenize
milk, you not only change the size of the fat globules, you also rearrange the
fat and protein molecules which could alter how they act in the human body.
Finally, it is the next step after pasteurization. Manufacturers
use it to alter milk for human consumption. While pasteurization involves
heating the milk to kill bacteria, homogenization involves processing milk so
that the cream does not separate. This results in a well mixed beverage that
has the same consistency throughout the final milk product. Finally, Homogenization makes
it easier for dairies to filtrate out the fat and create two percent, one
percent and skim milk.

 Process of
homogenization:

        Homogenized
milk passes through small tubes during processing. These tubes reduce the size
of the fat molecules in the milk. This allows the fat, or oil portion of the
milk, to remain mixed in with the water portion. During pasteurization, milk’s
white cells collect on the bottom of the vats after heating. The homogenization
process also helps to reverse this action and redistribute the white cells
throughout the milk.

Harmful facts:

v Homogenization is
not always a good thing. The process itself reduces the size of fat molecules
in the milk. With smaller fat molecules, the fat may be easier for your body to
absorb.

v  The size of protein molecules in homogenized
milk are also reduced, meaning this protein is not absorbed, but simply passed
through the body.

v This means that even
though we have always been told that milk was healthy, homogenized milk could
be contributing to weight gain and poor nutrition.

v It could also be
contributing to the hardening of arteries and other heart issues.

v Many types of
homogenized milk also contain harmful added hormones.

v  In some research, these hormones themselves
have been linked to issues like cancer.

v Homogenization process makes the fat molecules small enough to bypass
digestion, milk’s natural hormones and the hormones that cows receive to
produce more milk also bypass digestion. Therefore, these hormones directly
interact with your body’s hormones. 

v Homogenization makes fat easier to absorb.

Pasteurized milk:

                  Pasteurization
is the process of heating milk up and then quickly cooling it down to eliminate
certain bacteria. For effective pasteurization, milk can be heated up to
certain degrees, but this method isn’t very common. More common is heating milk
up to at least 161.6 degrees which is known as high temperature short time pasteurization. Milk treated with pasteurization. The hotter the pasteurization temperature,
the longer the milk will keep. In a slightly different process, milk can be
pasteurized at a much higher temperature for just two to three seconds,
producing what’s called ultra-high temperature milk that keeps for months.
Pasteurization does not kill all micro-organisms in milk, but is intended to
kill some bacteria and make some enzymes inactive. Pasteurization does not
reduce milk’s nutritional value. Pasteurization inactivates certain enzymes and
reduces certain vitamins like Vitamin C; it argues that milk is not a major
source of Vitamin C. Raw milk can harbor dangerous bacteria that can pose serious health risks to you and your family. The
pasteurization process kills those bacteria.

Process of pasteurization:

It’s not just the cool packet in your kitchen that makes this possible
but the way the milk and other foods are specially treated before they reach
your home. The key is a process called pasteurization, where fresh
foods are heated briefly to high temperatures, to kill off bacteria, then
cooled rapidly before being shipped out to grocery stores. By greatly
increasing the shelf life of packaged foods, pasteurization has proved itself
to be one of the most important food-preservation technologies ever developed.

                           With non-pasteurized milk, you are not getting the same level of
nutrients that you would otherwise have in other kinds of milk. This makes it
very unique and ensures that you won’t have to worry about any serious health
issues. When it comes to other kinds of milk, there is a whole host of other
issues that could pop up. This means that if you are someone that is very
concerned about getting the right amount of added nutrients, make sure you are
drinking pasteurized milk are not.

Benefits of pasteurization:

v Pasteurized milk can
be a source of pathogens that cause food borne illness that can result in
sickness, hospitalization and death. This is because milk may be contaminated
in a variety of ways.

v Pathogens can be
spread through feces, water, soil that may be on the cow’s udder, sores on the
teats, or from the hands of the dairy worker.

v Microorganisms such
as Salmonella, Listeria, Yesinia, Campylobacter, Staphylococcus, Mycobacterium
bovis, Coxiella burnetii, Brucella, and E. coli are killed or greatly reduced
by pasteurization.

v   Although
some claim that raw milk has improved nutritional value, cures diseases, and
even tastes better.

v  Pasteurized milk has no scientifically
documented health benefits.

v  It is strongly discouraged for children, those
that are pregnant, elderly.

v Those with weakened
immune systems because they have the greatest risk of food borne illness from
pasteurized milk and milk products. Pregnant women also run the additional risk
of miscarriage.

v Pasteurization
destroys 100% of pathogenic bacteria, yeast and mould and 95% to 99% of other
bacteria.

v  Pasteurized milk is
fortified with this vitamin, which promotes calcium absorption and plays a key
role in bone health.

v  Only levels of riboflavin, or vitamin B2,
decrease significantly during the pasteurization process.

v Pasteurized milk is
still an important dietary source of this vitamin.

v Low risk of sickness
by pasteurization milk; with pasteurized milk, you can
rest easier knowing that you’re consuming milk that is devoid of most
contaminants that would make people sick.

v This is very important to know because as most people wouldn’t know,
it’s something that can cause a lot of headaches, both literal and figurative,
assuming you’re not consuming pasteurized milk. By erring on the side of
caution, you will be drinking healthier milk by making sure it’s pasteurized
milk.

Effect of pasteurized milk:

The trouble with milk pasteurization is that it can
undermine the quality of the milk. Not only does pasteurization kill bad
bacteria and pathogens, it also kills or severely damages some of the most
important nutrients in the milk, nutrients that make milk the whole,
nutrient-dense super food that its proponents claim it to be.

Lack of nutrients:

 It might sound paradoxical that pasteurized milk
would have fewer nutrients, but the truth is that pasteurized milk has
fortified minerals rather than naturally-occurring ones. This can be a problem
because most fortified minerals and nutrients aren’t as bioavailable as the
naturally-occurring counterparts. So sure, you might be getting good-tasting
milk, but it isn’t providing the same level of benefits.

                  Pasteurized milk often features lots
of hormones and other synthetic byproducts. While many of these have no known
side effects, we as humans haven’t been consuming them for very long. So the
jury is still out on whether or not they are good for us over many years. It is possible to
have pasteurized milk that hasn’t been homogenized and homogenized milk that
hasn’t been pasteurized.

Conclusion: The main
difference between homogenized milk and pasteurized milk is pasteurization is
better than homogenization.  Pasteurization has a small effect on the vitamins naturally found in milk.  Overall, drinking pasteurized milk is still
the safest way to enjoy the health benefits of milk.