Raw and pasteurised milk: A comprehensive comparison for consumer

The major difference in drinking raw unprocessed and pasteurized milk is in its bacterial count. In the subtropical and developing countries where milking is still a small scale hand-operated task, in the marginal area of farms, the initial bacterial count of raw milk reaches up to 2-3 lacks bacteria/ml. Even though we are boiling milk in the kitchen, the cooling happens at a natural slow speed. In this time the spores (eggs or dormant bacterial cells) again germinate between 55-65°C temperature range. In industrial pasteurization, however, the milk is RAPIDLY COOLED to below 5°C before spores are germinated. this brings down the bacterial population to below 20,000/ml in pasteurized milk and practically ZERO in UHT sterilized milk.

FSSAI has made regulatory standards for all food products that allow maximum of 20k bacterial cells in milk samples. If any 2 or more samples out of 5 are found above 20k, or even 1 out of 5 is above 50k, the entire batch is compulsorily reprocessed before it reaches the shelf. COURSE, WE CANNOT ACHIEVE THIS EFFECT IN OUR KITCHEN making it safest to drink only pasteurized/ heat-treated milk.

Ashish Sahuji,
B.Tech (Dairy Technology) Student

This article by Ashish Sahuji is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Based on a work at www.profdumbledairy.com.

So are you trying to say that the whole world should only drink pasteurized milk. Yes possibly for May be 90% or less, but not in those villages where they still follow home based distribution of milk (even now it is traditionally consumed by boiling milk and not pasteurized). This is done within an hour or so after milking.
Any data if you have, do share

Greetings for the day.
Actually this was my first write up on the platform so I had many restrictions with limited url and etc. please read the entire article at ( https://www.profdumbledairy.com/post/is-it-healthy-to-have-packed-dairy-milk-every-day-or-doodhwala-bhaiyya-is-still-the-best-choice )
For the Indian (sub tropical) countries with higher number of bacterial counts in raw milk, boiling alone is not sufficient. The immediate and rapid cooling is the key. in houshold boiling followed BY SLOW COOLING, spores are again germinated in the temperature range of 60-65 (degree celsius) which ruins the purpose. whereas in pasteurization, rapid cooling below 5 eliminates germination in the product.
please read the article for details

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