Milk is a product very rich in valuable substances necessary for the human body. It has vitamins, minerals, amino acids and protein in its composition. The ratio of proteins, fats and carbohydrates is optimal for meeting the needs of the human body.
Fresh milk is milk from a cow, goat or mare, which should be consumed within 2 hours after milking. Pasteurized milk is milk, heated up to 60 degrees for 60 minutes.
Drinking milk helps prevent many diseases. But what kind of milk is more useful - paired or pasteurized?
Because the milk in its composition has calcium, which helps strengthen bones and teeth, it is recommended to use it for the elderly and children. Calcium digestibility in fresh milk is higher than in pasteurized milk. So, 1 liter of such milk can guarantee a daily rate of calcium, which is well absorbed due to the high fat content of the product. In pasteurized milk, the structure of compounds containing calcium changes, so digestibility decreases. A high-grade protein in the milk helps to increase immunity, muscle growth, normal work of the whole organism.
Milk also includes lactose, which is necessary for good working capacity of the liver, kidneys, circulatory system. Retinol is necessary for human growth and preservation of vision. Vitamin B1 helps increase the digestibility of sugar. Milk perfectly affects the condition of the skin of a person. With daily use, the skin will be clean, without redness and irritation. The use of milk contributes to a decrease in gastric acidity, so it is recommended to use those who have stomach diseases.
Because of the vitamin B12 content in the milk, its daily use has an effect on the human nervous system, improves blood formation, prevents the formation of blood clots in the human body. Milk helps reduce cholesterol in the blood.
The main difference of fresh milk is the content of milk fat enriched with saturated and unsaturated fats. Since the temperature is about 37 degrees, useful compounds begin to split, so it is important to drink milk in the first hours after milk. This is an important difference of fresh milk from pasteurized.
In freshly baked milk, the ability to influence all organs and systems is higher than that of pasteurized milk. It contains enzymes, leukocytes, immunoglobulins, which have a bactericidal effect.
In milk in the process of pasteurization, all harmful microorganisms die, E. coli, if they adhere to the terms and conditions of storage. The content of vitamins and minerals during pasteurization is somewhat reduced, but insignificantly.
Concise conclusion: fresh milk is richer in vitamins and other valuable substances, and contains many of them in a more easily digestible form than pasteurized. However, paired milk can contain pathogenic microorganisms that cause acute intestinal infections.