The Consumer Education Project of Milk SA

Does pasteurisation affect the nutritional content of milk?

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No. The rapid cooling of milk after it has been heated limits the loss of any heat-sensitive nutrients.

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No, the nutrients in milk are not affected by heat. During pasteurisation, milk is heated to a fairly low temperature (72 °C) and only for a short period (2–4 seconds). This treatment destroys micro-organisms but not any nutrients. The rapid cooling of milk after it has been heated limits the loss of any heat-sensitive nutrients. Pasteurised milk is an excellent source of protein, calcium, potassium, vitamin A, vitamins B12 and B2, magnesium, phosphate and zinc.

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