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Why does the pasteurization temperature matter when processing dairy?
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Pasteurization doesn't just kill bacteria — it destroys the very compounds that make milk beneficial
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Cows are dirty. That's why we pasteurize milk. Humans are not near as dirty and can drink different things. #microbiologywes
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TikTokmicrobiologywes
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TikToktrainbloom
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Milk pasteurization is just heating milk to a specific temperature for a certain period of time (example: 161F for 15 seconds) and then rapidly cooling it to destroy harmful bacteria, pathogens, and other microorganisms without significantly altering its taste or nutritional value. Also, I do think I tracked down the original source for the data. It came from a table by Dr. Axe (a chiropractor) in 2018. No references were provided.
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