Most of the parents convince their kids saying that "drink your milk quickly so that you'll grow big and strong!". Reason is: milk provides valuable macronutrients (Protein, Fat & Carbohydrates) as well as micronutrients (Vitamin A, C, D, B Vitamins, Calcium, Iron, Magnesium, Phosphorus, Potassium & Zinc) that kids need during their development. There are so many benefits from drinking milk other than just “strong bones”. Let’s try to understand most common milk processing methods (pasteurisation and homogenisation) before getting into the detail of various milk variants:
Low temperature pasteurisation: Milk is treated from 60 degree C to 150 degree C. Enzymes, and proteins remain intact up to this temperature & it is safe to consume this milk.
Medium temperature pasteurisation: Milk is treated up to 151 degree C – 170 degree C. At this temperature it kills enzymes and destroys proteins as well.
High temperature pasteurisation: Raw milk is treated up to 280 degree C. It kills many molecules and bacteria that can cause it to spoil more quickly. Unfortunately, killing harmful molecules, this process also kills the good probiotic bacteria and molecules, which help digestion and aid the immune system.
Homogenisation - Homogenised milk is whole milk in which the fat is combined with the skim milk by a mechanical process. The purpose of homogenisation is to the break-up of the fat molecules in milk to such an extent that no visible cream separation occurs in the milk even after storage. Without homogenisation, the fat molecules eventually rise to the top and create a layer of cream. The primary goal of homogenisation is to make sure that you have consistent tasting milk. It makes your milk homogeneous with an even amount of milk fat in each sip. Homogenised milk is considered safe and has not witnessed any adverse effect on health as such.