Nutrient Degradation By Pasteurization

By | October 24, 2013

Following are some of the important nutrients that get destroyed or reduced during pasteurization:

Vitamin C Raw milk but not pasteurized can resolve scurvy. “. . . Without doubt. . . the explosive increase in infantile scurvy during the latter part of the 19th century coincided with the advent of use of heated milks. . .” (Rajakumar, Pediatrics. 2001;108(4):E76).
Calcium Longer and denser bones on raw milk.
Folate Carrier protein inactivated during pasteurization. (Gregory. J. Nutr. 1982, 1329-1338).
Vitamin B12 Binding protein inactivated by pasteurization.
Vitamin B6 Animal studies indicate B6 poorly absorbed from pasteurized milk.
Vitamin A Beta-lactoglobulin, a heat-sensitive protein in milk, increases intestinal absorption of vitamin A. Heat degrades vitamin A. Said and others (Am J Clin Nutr. 1989;49:690-694. Runge and Heger. J Agric Food Chem. 2000 Jan;48(1):47-55).
Vitamin D Present in milk in protein-bound form, assimilation possibly affected by pasteurization. Hollis and others ( J Nutr. 1981;111:1240-1248).
Iron Lactoferrin, which contributes to iron assimilation, destroyed during pasteurization.
Iodine Lower in pasteurized milk. Wheeler and others (J Dairy Sci. 1983;66(2):187-95).
Minerals Lactobacilli, destroyed by pasteurization, enhance mineral absorption (MacDonald and others. 1985).