Impact of pasteurization on milk fat

September 3, 2009 1:38 PM

I am trying to find information about the effects of normal pasteurization (not ultra) on fat molecules & fat soluble vitamins in bovine milk. Originally, I did not think it had any, but I've seen some indications that it does. For example, it appears that it decreases the fat soluble Vit. A content, but I can't find to what extent. Also, I want to know what effects it has on the fat molecules in general.
posted by Mimidae to science & nature (3 comments total)

This indicates in popular terms that the changes are negligible (PDF, read down a few pages).

http://www.havemilk.com/client_images/whatismilkfinal_10_13.pdf

About the same information, in HTML format:

http://www.dairyfarmersor.com/product_info/milk/?PHPSESSID=46b43ff23fa88d49b97a65e08
posted by tilde at 9:18 PM on September 4

That wasn't very helpful, I'm afraid. It didn't even address effects on fats. Just a vague suggestion that it didn't do much to nutrients. I really was looking for something more scientific & specific info on changes to fat molecules & the fat soluble vitamins.
posted by Mimidae at 9:57 AM on September 9

http://www.eufic.org/page/en/faqid/vitamins-processing-milk/ - focuses on UHT milk

This paper might have a lot more cites that can lead you where you want to go

http://jds.fass.org/cgi/content/full/90/1/90


What is your goal here? Comparing raw to processed milk?
posted by tilde at 7:08 PM on September 11