Raw Milk Or Pasteurized?

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I have been presented with a reading assignment on the differences between pasteurized milk and raw milk. In Hawaii, it’s illegal for raw milk to be sold/purchased. Pasteurized milk is the only type of milk that is legal to sell/purchase. Pasteurized milk is produced through a process of centrifugation of raw milk. The Components that result in this separation includes fat, protein, and other solids and liquids. The milk is then evaluated, and the recombination of the milk can remove and replace various substances, which were originally in it. Thus, the milk is processed into the different types of milk such as Whole, Low fat and no fat. The unused parts can be used to create butter, cream, cheese, dried milk and many other dairy products. The nutritional Value in Pasteurized milk is somewhat shocking. During the process of Centrifugation, the processors view natural fats to be fatty and high in cholesterol. So they remove the natural fats and now a body for the milk isn’t present. The processors then decide to add powdered milk, which is inevitably much more damaging for our health since it is oxidized. The body may also recognize the altered proteins to also be foreign and reactions such as allergic reactions may occur. On the other hand, raw milk doesn’t go through this sort of processing. Raw milk contains lactic acids that allow beneficial bacteria to be implanted in our intestines. But with the heat in pasteurization, it tends to destroy these lactic acids and also enzymes, which are important for calcium absorption. Pathogens are also present in raw milk, but with a given amount of days, the pathogens slowly deplete due to the presence of enzymes. Raw milk that isn’t as clean as pasteurized milk is still much more desirable because it has many protective factors that prevent harmful bacteria from accumulating. Given the information on both

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