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jump to last post 1-5 of 5 discussions (6 posts)

When milk is pasteurized It is boiled to kill bacteria. What do you think happen

  1. brakel2 profile image80
    brakel2posted 4 years ago

    When milk is pasteurized It is boiled to kill bacteria. What do you think happens to the nutrients?

  2. dashingscorpio profile image86
    dashingscorpioposted 4 years ago

    I believe most of the nutrients remain just as if you boiled carrots, cabbage, broccoli or any other vegetable. Milk is also often "fortified" with added vitamins and nutrients as well.

  3. Chin chin profile image92
    Chin chinposted 4 years ago

    When milk is pasteurized, it's not boiled in the same way as we do at home. Usually, milk is just treated with high heat in a very short period of time (about 15 seconds) enough to kill bacterial spores by letting it pass through thin super hot tubes. The process is often called ultra high temperature (UHT) processing. Most nutrients (calories, calcium) remain the same though there's still some nutritional loss (i.e. vitamins).

  4. Borsia profile image43
    Borsiaposted 4 years ago

    The time & temperature don't affect the quality of the milk. These days a lot is irradiated and sterilized that way. This is true of most of the milk with long un-refrigerated shelf life.

    1. Borsia profile image43
      Borsiaposted 4 years agoin reply to this

      I checked back on this and it seems that today the short high temp has replaced IR in many producers.
      Still no effect on nutritional qualities.

  5. profile image49
    sandeepchampposted 4 years ago

    When milk is pasteurized, it's not boiled in the same way as we do at home. Usually, milk is just treated with high heat in a very short period of time (about 15 seconds) enough to kill bacterial spores by letting it pass through thin super hot tubes. The process is often called ultra high temperature (UHT) processing. Most nutrients (calories, calcium) remain the same though there's still some nutritional loss (i.e. vitamins).

 
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