Raw milk contains several enzymes that are killed by the heating process to extend shelf life, but this new technique could preserve them.
The amount of milk consumed by Americans has dropped more than 40% since 1975, fueled in large part by the rise of non-dairy milks like almond milk, as well as concerns about potential negative health effects of dairy milk.
While these concerns have lingered into 2021, there is also a large contingent of health aficionados who believe strongly in the benefits of milk and dairy products, especially milk of the raw and grass-fed variety, the type that has been sustaining human beings for countless thousands of years.
Unfortunately for many raw milk seekers, the product is especially difficult to find outside of rural farm pastures and markets, especially considering the legal challenges that come along with finding and purchasing raw milk.
For those who can’t find raw milk in their neck of the woods, a new type of nutrient-rich milk could be on the horizon, according to Australian researchers, who have developed a new processing technique that could be the biggest alternative to pasteurization in recent human history.
“All the Benefits of Pasteurization, Less Drawbacks”
The technique, dubbed “Haelen,” derived from an Olde English word that means “to heal,” could eliminate the need for pasteurization (the classic heating technique that changes the composition and kills bacteria and enzymes in raw milk) in a similar way to what’s being done with plant-based health products.
The new process uses a pressure treatment instead of heat to kill potentially harmful pathogens while prolonging the shelf life of milk, and could be utilized in commercial products beginning this year, according to a report from AgDay.
It is said to leave more nutrients and flavor intact, the report said.
According to developers, the process will create milk products that have:
-Higher levels of Vitamin B2 and B12 levels, which are “essential vitamins for children”
-Alkaline phosphatase activity, “an essential enzyme for liver function and bone development”
-More enzymes that should make the milk easier to digest than pasteurized products
-More natural color and flavor than traditional pasteurized milk products
The product is created in a similar fashion to cold-pressed juices and supplements, which are made using pressure and are thus able to be brought to market without undergoing pasteurization.
Recommended Reading: Why You Should Be Concerned About Juice Pasteurization (And Save Your Money)
Is This New Process Better Than Raw or Traditional Milk?
Considering that the vast majority of our milk supply is pasteurized, and pasteurization (while capable of protecting against bad bacteria) kills off key nutrients and enzymes that make it more digestible and able to be assimilated, it’s safe to say that this could be a positive development for millions of people across the world.
But whether or not it will top the health benefits of raw milk remains to be seen, as raw milk is the most natural form of this healing beverage that has been consumed by humans for generations.
Personally, my stomach has never done well on pasteurized milk, but raw grass-fed cheese and raw goat’s milk are two of the most healing and nourishing foods I have ever consumed, in large part because of the enzymes that are kept when these products aren’t pasteurized.
At the end of the day, it will be up to each consumer to decide, and the market will win out — as long as the food industry “powers that be” don’t get in the way too much, of course.
Thank you for reading! For more on the health benefits (and potential risks?) of raw milk, check out this article. You can also check out an organic, grass-fed milk powder product by visiting this link.
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About Nick Meyer
