Sterilized, pasteurized and fresh milk: what is the difference and which is healthier?

Sterilized, fresh and pasteurized MILK are three different types of milk, each with its own characteristics. Let's look into the nuances.

Pasteurization and sterilization are methods of heat treatment of milk that destroy harmful microorganisms and extend its shelf life. The main difference between pasteurization and sterilization is the temperature level at which the treatment occurs.

There are three types of pasteurization: long-term - 30-minute holding at a temperature of about 65 degrees; short-term - 20-second holding at a temperature of 72 degrees; high - 90 degrees without subsequent holding.

Pasteurized milk retains almost all of its useful components. Some manufacturers use the ultra-pasteurization method, in which milk is heated to a temperature of 130 degrees for a very short period of time and then quickly cooled. This process does not affect the level of calcium and other microelements, but can lead to partial destruction of some vitamins contained in milk.

During the sterilization process, the milk temperature rises above 130 degrees and is maintained at this level for about half an hour. This method of processing destroys all microorganisms, and sterilized milk loses its nutritional value.

Fresh milk is a product that has not undergone any heat treatment. it is believed that fresh milk retains all its natural properties and vitamins, but the risk of contamination with pathogenic bacteria (for example, salmonella or E. coli) is extremely high.