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MARGARET THIBADEAU

MILK

• Milk is an important part of our diet

• Healthy: Prevents osteoporosis, less likely to develop diabetes, much calcium and vitamin D

• Less and less people are drinking it, afraid they’ll get fat or afraid it contains bad growth hormones

What type of milk is the safest to drink?

•A) Raw•B) Ultra Pasteurized•C) Pasteurized

Raw Milk- badRaw Milk- bad

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• Not pasteurized or homogenized

• Illegal in some states, dangerous because easily infected during delivery with E-coli and other bad pathogens

Raw Milk- goodRaw Milk- good

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• Contamination can be easily avoided if dairies are strict with their handling and sanitation

• The bacteria, enzymes, and nutrients destroyed in pasteurization are good for you

QuestionQuestion

• How do you think each one

differs in taste?

Pasteurized Milk

• Milk heated to a certain temperature for an

amount of time to kill bacteria

• This also keeps it fresh for longer

• Usually 165 degrees for 15 seconds then

chill it

• “Pasteurized milk has up to a 66 percent

loss of vitamins A, D and E”

Ultra Pasteurized Milk

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• Heated to at least 191 degrees for only one second then chilled

• This makes it able to stay on the shelf for much longer

• “Heat affects water soluble vitamins and can make them 38 percent to 80 percent

less effective.”

Answer 1Answer 1• C C

• Pasteurized milk is usually the best Pasteurized milk is usually the best choice choice

• Raw can be dangerous, have to be Raw can be dangerous, have to be careful, ultra pasteurized loses even careful, ultra pasteurized loses even more of the good bacteria, nutrients, more of the good bacteria, nutrients, and enzymesand enzymes

Answer: Taste

• Raw: Creamy, thick taste. “Full” A bit sweeter. Quite strong. Tangy and rich.

• Pasteurized: Lighter taste, still a bit sweet, more watered down tasting.

• Ultra Pasteurized: Can taste cooked, not very yummy