Raw Milk

Topics: Milk, Pasteurization, Raw milk Pages: 3 (1037 words) Published: March 11, 2015

Raw milk is milk that has not been pasteurized or homogenized. Raw milk is a colloid because there are fat clumps floating around in it. There are said to be some health benefits from raw milk, such as allergies, asthma, heart disease, and cancer. One such thing that it has been repeatedly said to cure is people with lactose intolerance. Extensive research has been done on each of these subjects and the amount of research that was found against was the same amount as was for it. Lactose intolerant people are people that cannot digest foods with lactose in them. Lactose is a natural sugar that is found in milk or dairy products. People have said that when they switched from pasteurized milk to raw milk, they were able to eat foods with lactose in them. An argument for the cure of lactose by drinking raw milk, is that most people say they are lactose intolerant when they actually aren’t. Most of the time they are dealing with other disorders, such as celiac disease, or SIBO. One study showed that a lactose intolerant person can train their bodies to take in lactose. He went on to prove that the amount of lactose in raw milk is the same amount pasteurized milk. Therefore, if you suddenly switch to raw milk from pasteurized milk, it shouldn’t make you tolerant of lactose.

Pasteurized milk is milk that has gone through a heating process, in which the milk rises to 161 degrees Fahrenheit for 15 to 30 seconds, in order to kill the harmful, live bacteria. Not all bacteria is killed in the process. Pasteurization was discovered by Louis Pasteur in 1862. Before pasteurization, milk was stored improperly because most people didn’t have refrigeration, and because of that, disease was widely spread in the cities. When Pasteur discovered the process of pasteurization, it was accepted quickly. Homogenized milk is milk that had been compressed so that the particles of fat can no longer separate. Homogenization is a process in which in chemicals...
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