Why is it a good thing to have pasteurised milk?

1. Elimination of Harmful Bacteria: The primary purpose of pasteurisation is to eliminate potentially harmful bacteria, such as *Salmonella*, *E. coli*, *Listeria*, and others, that may be present in raw milk. These bacteria can cause foodborne illnesses, which can lead to severe health complications and even death. By heating the milk to a specific temperature, these harmful microorganisms are killed, making it safe for consumption.

2. Improved Shelf Life: Pasteurisation extends the shelf life of milk by significantly reducing the bacterial population. This is particularly important as raw milk spoils quickly due to the rapid multiplication of bacteria at room temperature. Pasteurisation helps to preserve the quality and freshness of milk for a longer period, allowing it to be stored and distributed without spoilage.

3. Reduced Risk of Foodborne Outbreaks: Raw milk has been associated with foodborne disease outbreaks, as it can harbour various pathogens. By eliminating these pathogens through pasteurisation, the risk of such outbreaks is significantly reduced, promoting public health and safety.

4. Enhanced Nutritional Value: Some nutrients in milk, such as vitamin B12 and folate, are sensitive to heat. However, pasteurisation is conducted at a carefully controlled temperature and duration to ensure minimal impact on the nutritional content. Hence, pasteurised milk retains essential vitamins and minerals important for overall health.

5. Uniform Quality and Standards: Pasteurisation ensures consistent quality and safety standards for milk. By adhering to established pasteurisation protocols, milk producers can guarantee the uniform elimination of harmful bacteria, ensuring a safe and reliable product for consumers.

It's worth noting that while pasteurisation offers numerous benefits, it can slightly alter the taste and flavour profile of milk for some individuals. Some argue that pasteurisation may reduce the levels of certain enzymes and beneficial bacteria naturally present in raw milk. However, from a public health perspective, the benefits of eliminating harmful pathogens outweigh any potential taste differences or loss of some enzymes.

Overall, pasteurisation has significantly contributed to reducing the incidence of milk-borne illnesses, increased the safety and quality of milk, and made it a widely accessible and nutritious food source for people of all ages.