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Pasterization is the best way to produce a safe milk for human consumption.
Even among the tangled webs of nutrition science and speculation (can you say “soaking grains”?), safe milk has got to be one of the most difficult. I bet I have more people dash a quick email or leave an unrelated comment at a post to ask about safe milk than any other food.
The safest way to produce a safe milk is F(0)3 and is based on the TDT (curve of Time-Destruction- Temperature) and its microbial resistance.
This technology is equivalent to reduce the number of sporas (bacterias) from millions in cans/tins/bottles for each one to1 spora (bacteria) in cans/tins/bottles, and is equivalent to reduce the microbial mass around* (one billion).
You will get this results atºC during3 minutes and this is the requirement to export milk to European Union under the EU/ rules.
This F(0)3 is valid, as well as for meat, mince, and other animal food derivates.
If we are seriously interested about the safety and nutritional value of the milk then pasteurization is the best one.
The best way to produce a safe milk is Ultra heat treatment (UHT).
Pasteurization is the best way to produce a safe milk
PasteurizationBest for non killing of beneficial bacteria and avoid loss Nutrients
Pasteurization is the best
Both the mentioned methods are secure for producing safe milk for human consumption because answer to the question is depend on the requested criteria. From the health standpoint some consumers may prefer pasteurization because while the UHT (ultra-pasteurization or Ultra High Temperature) kills more potentially bad bacteria, the good bacteria are destroyed too. On the on the other hand, some consumers may prefer aseptic packed UHT becauseit doesn’t need to be refrigerated and can be stored for a period of 3-6 months, unless the box has been opened.
The common and best way to a safiest human milk consumption is pasteurization
