Is pasteurized milk also nutritious?

Protein, vitamins, minerals, and fatty acids are all present in milk, making it a wholesome food.
Pasteurization is the process of heating milk for a predetermined period and temperature in order to
destroy harmful microorganisms. Additionally, pasteurization ensures that milk maintains its consistency
and remains fresher for a longer period of time. On the other hand, raw milk is returning to nature and
is marketed as being natural, fresh, and organic.
Supporters for raw milk claim that it is a full, natural food that contains more fatty acids, vitamins,
minerals, and antimicrobials than pasteurized milk. Additionally, they believe that it's a better option for
people with inflammatory diseases, asthma, and lactose intolerance. Some supporters of raw milk claim
that many of the dangerous germs that pasteurization destroys, such as tuberculosis, are no longer a
problem and that pasteurization is no longer necessary. Additionally, they claim that the pasteurization
process' heating diminishes milk's overall nutritional value and health advantages. However, the
majority of these assumptions lack scientific support.
The nutritious value of milk is not significantly affected by pasteurization. This kind of procedure is
necessary to extend milk's shelf life and assure its safety. Only minimal losses of the water-soluble
vitamins B1, B6, B9, B12, and C were discovered by the research. These losses were minimal given the
already low concentrations of these minerals in milk. Since these vitamins are common and present in a
variety of fruits, vegetables, whole grains, and — in the case of vitamin B12 — animal proteins, it can be
simple to make up for any nutritional deficiencies elsewhere in your diet. The fat-soluble vitamins A, D,
E, and K also see a slight reduction in concentration during pasteurization. Calcium and phosphorus,
which are both essential for strong bones, healthy cells, strong muscles, and proper metabolism, are
abundant in milk. They are particularly resistant to heat.
Though pasteurization may increase the digestion of fatty acids, studies have not discovered any
appreciable variations between the fatty acid profiles of raw and pasteurized milk. Casein is a heat-
stable protein; hence pasteurizing milk does not cause its casein content to decrease. Although whey
protein is more prone to heat degradation, pasteurization appears to have little effect on its nutritional
content and ability to be digested.
The udder, skin, excrement, milking equipment, handling, and storage all have the potential to become
contaminated as soon as the animal is milked. According to studies, raw milk has a far higher
concentration of dangerous and foreign germs than pasteurized milk.
In terms of nutrients, raw and pasteurized milk are comparable. Milk must be pasteurized in order to
maximize its safety and shelf life. The nutritional content of milk is not greatly reduced by
pasteurization, with the exception of riboflavin (vitamin B2) being reduced. But even after
pasteurization, milk is a fantastic source of riboflavin (vitamin B2).