Youtube Account: Niklas Gustafson

The hidden price of convenient milk | Niklas Gustafson

We love convenience, but convenience always comes with a price, and your milk may be paying it. Milk used to be heated to 160°F. Today it can hit 284°F, well above boiling and hotter than anything your stove can reach. That’s how UHT milk sits on a shelf for months while raw milk sours within days. So what does all that heat do to milk’s fragile proteins? And how did one of the largest foodborne outbreaks on record, about 200,000 people sick in the mid-1980s, come from pasteurized milk? Pasteurization lowers the risk, but it doesn’t make milk magically safe. And every extra step between the farmer and your fridge moves more control away from the people who actually make your food. Sources: Ryan et al., JAMA 1987 – https://doi.org/10.1001/jama.1987.03400220069039 Qi et al., J Dairy…