And according to “Healthline”, here are the differences between raw and canned milk, according to the Centers for Disease Control and Prevention “CDC”.
The difference between raw and canned milk
The pasteurization process is the only difference between raw and canned milk, as raw milk does not undergo the processing process that canned milk does, as it is provided to the consumer directly after obtaining it from cows, buffaloes or goats.
While pasteurization is a process that raw milk is subjected to before it is automatically bottled and sold in the market, to get rid of harmful bacteria in it due to high heat. There are two methods of pasteurization, the first is to heat the milk at a temperature of 161 degrees Fahrenheit for at least 15 seconds, and the second method releases It is called “super pasteurization”, and it is based on heating the milk at a temperature of 180 degrees Fahrenheit for two seconds.
Is raw milk harmful to health?
Raw milk contains harmful bacteria, such as Ikola, Salmonella, Listeria, Brucella, Campylobacter, and Cryptosporidium, which cause the following harm:
Severe abdominal pain.
Diarrhea for several days.
A person may suffer more serious damage, while continuing to consume raw milk and not paying attention to treating previous problems, including:
Hemolytic uremic syndrome, which is a condition that occurs when the small blood vessels in the kidneys become inflamed and damaged.
– Kidney failure.
– brain attack.
Which is better?
Nutrition experts noted that canned milk is better than raw milk, noting that the pasteurization process that canned milk is subjected to contributes to eliminating harmful bacteria in it, which is difficult to get rid of by boiling milk on a stove, even if it has been boiled more than once.
Despite the pasteurization process that canned milk is witnessed, it still retains its nutrients as they are, which guarantees the consumer the full benefits of milk, without suffering any of the aforementioned damages.