Fresh pasteurised milk is a food product obtained by an industrial pasteurisation process.

Pasteurization is an industrial process that subjects milk to a rapid rise in temperature: it heats milk for about 20/30 seconds at a temperature of between 72 and 75 degrees.

In this way, any toxic microorganisms that are harmful to human health are eliminated.

Cow's milk is used in many applications:

• uman nutrition
• animal nutrition
• food industry
• cosmetics
• medicine

With regard to  human nutrition, cow's milk is treated industrially with the pasteurization process to destroy pathogenic bacteria that can cause risks to human health.

We find it on the market as:

• Fresh whole milk 67 kcal/100g

pasteurized within 48 hours of milking

• Fresh pasteurized whole milk 67 kcal/100g

pasteurized several times after 48 hours of milking

• Skim milk 38 kcal/100g

degreased

• Partially skimmed milk 48 kcal/100g

Partially degreased

• ESL milk

microfiltered

• UHT milk

homogenized and preheated to 135 degrees

The industry uses cow’s milk mainly in these forms:

• Milk powder

dehydrated

• Whole milk powder

dehydrated

• Skim milk powder

dehydrated

• Dehydrated skim milk

dehydrated

• Rehydrated skim milk

dehydrated and subsequently rehydrated

The most natural form of cow's milk is raw milk, directly harvested after milking, which must be immediately stored in the refrigerator and drunk only after boiling to eliminate microbiological risks.

The advantages (for those who are not allergic) of cow's milk are manifold as cow's milk is a source of carbohydrates, calcium, proteins and other interesting nutrients that can lead to an increase in the concentration of amino acids resulting in improved muscle function (1).

Consumption of 500 mL milk attenuated losses in muscle function following repeated sprinting and jumping and thus may be a valuable recovery intervention for female team-sport athletes following this type of exercise (2).

Milk consumption on bone and fracture incidence: studies on the effects of milk or whey extracts show positive effects on bone health or risk of hip fracture. Nevertheless a few contradictory epidemiological studies showed an increased risk of hip fractures in subjects drinking higher quantities of milk (3).

Rural life is considered a promising system against asthma and allergies. Although this associative mechanism has not been fully clarified, this study presents an up-to-date under standing of the protective effect of raw milk on allergies and asthma (4).

For more:

Cow's milk studies

Cow's milk allergy studies

References_____________________________________________________________________

(1) Rankin P, Lawlor MJ, Hills FA, Bell PG, Stevenson EJ, Cockburn E. The effect of milk on recovery from repeat-sprint cycling in female team-sport athletes. Appl Physiol Nutr Metab. 2018 Feb;43(2):113-122. doi: 10.1139/apnm-2017-0275. 

(2) Gao R, Rapin N, Elnajmi AM, Gordon J, Zello GA, Chilibeck PD. Skim milk as a recovery beverage after exercise is superior to a sports drink for reducing next-day postprandial blood glucose and increasing postprandial fat oxidation. Nutr Res. 2020 Oct;82:58-66. doi: 10.1016/j.nutres.2020.08.007.

(3) Fardellone P. The effect of milk consumption on bone and fracture incidence, an update. Aging Clin Exp Res. 2019 Jun;31(6):759-764. doi: 10.1007/s40520-019-01192-9. 

(4) Mayerhofer H, Zednik K, Pali-Schöll I. The extended farm effect: The milk protein β-lactoglobulin in stable dust protects against allergies. Allergol Select. 2022 Mar 29;6:111-117. doi: 10.5414/ALX02246E. 

(5) Fiocchi A, Brozek J, Schünemann H, Bahna SL, von Berg A, Beyer K, Bozzola M, Bradsher J, Compalati E, Ebisawa M, Guzman MA, Li H, Heine RG, Keith P, Lack G, Landi M, Martelli A, Rancé F, Sampson H, Stein A, Terracciano L, Vieths S. World Allergy Organization (WAO) Diagnosis and Rationale for Action against Cow's Milk Allergy (DRACMA) Guidelines. World Allergy Organ J. 2010 Apr;3(4):57-161. doi: 10.1097/WOX.0b013e3181defeb9.