No matter how romantics painted the charm of fresh milk, it is still believed that pasteurized milk has many advantages over "raw", fresh. There are several reasons for this.
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During pasteurization, milk is heated to 60-80 degrees Celsius for an hour. There are several reasons for this process.
Remember that cows are living things that can get sick. These diseases can be transmitted to milk and, together with it, enter the human body. Heat treatment eliminates this danger, because it destroys all harmful microbes (for example, those that can cause indigestion or salmonellosis).
Also, it is this temperature range (60-80 degrees) that allows you to destroy all pathogens and microorganisms responsible for souring milk, so pasteurized milk is stored longer than raw. Nevertheless, it also requires a lowered temperature and still retains its freshness only for a relatively short time (3-5 days), because the spores remain in a viable state and over time, under favorable conditions, begin to develop - and then the milk turns sour.
This process of souring is much slower during ultra-pasteurization (when milk is heated at 135-150 degrees Celsius for 2-3 seconds, and then immediately cooled to 4-5 degrees). Such milk can be stored from 6 weeks to 6 months, however, and it loses to pasteurized.
The thing is that when heated to 60-80 degrees in the milk, all useful substances, enzymes, protein and sugar are preserved, and the taste properties remain unchanged. During ultra-pasteurization, many useful substances (folic acid, vitamins B1, B12, C) are partially destroyed. And although the taste of such sterile milk is preserved, some call it "artificial", because the body benefits from it much less.
For the preparation of cappuccino, only pasteurized milk is used, because for the formation of foam, protein is important, which is preserved only during pasteurization.
Therefore, if you try to eat the most healthy foods, it is better not to purchase milk with a long shelf life. It is either ultra-pasteurized (that is, with a minimum set of nutrients), or artificial preservatives have been added to its composition, or it is completely powdered, reconstituted. Choose whole milk with a short shelf life.
Another advantage of the pasteurization process is that it can be carried out at home. For example, you can place milk in pre-boiled water. So if you purchase village milk, you can independently process it. Boil pasteurized milk without the need is no longer necessary.
During pasteurization, 99% of pathogenic microorganisms are destroyed, excluding spores.
However, it should be remembered: if pasteurized milk is contaminated with microflora repeatedly, it will deteriorate faster than raw and become bitter. There is another warning: if the milk was stored incorrectly, at a temperature above 9-10 degrees, heat-resistant microorganisms are produced in it. And then the pasteurization process becomes useless.