Difference between homogenized and pasteurized milk and which one is safe

Who doesn’t love ‘milk’? It’s an important part of our diet that provides vitamins and minerals and is an important ingredient for the overall development of our body. The amount of calcium present in milk is more than any other food and has healthy fats in it. Not just that, but milk contains several essential nutrients that are required by the body. (Images courtesy: iStock)

There are several types of milk that one can easily get these days like whole milk, double toned milk, toned milk, skimmed milk, pasteurized milk and homogenized milk. Of all these types, today we will be discussing pasteurized and homogenized milk and the difference between the two.

Pasteurization is a process in which milk is heated at a very high temperature at which harmful bacteria are killed. The temperature can be 500 degrees C or more than that and happens in large dairies, which can increase the shelf life of milk. In smaller dairies, pasteurization can occur at 145 to 250 degrees C for at least 30 minutes which is done for quick consumption. When we say that the milk is pasteurized, we mean that it is safe to consume. The good thing is that during the whole process, the nutritional value of milk is retained along with its flavour.

Homogenization is a process in which the fat globules present in milk are broken to prevent it from forming the creamy layer on the top level. However, if you think that it impacts the nutritional value of the milk, you are wrong as the milk has all the nutrition in it. This process makes the milk smooth and consistent. This process is often criticized as it alters the way our bodies absorb milk fat. This process is often favoured by large dairy producers as it allows them to create a uniform product which makes it easier to filter that milk into the different fat percentages.

Both types of milk are better in their own way and have their unique benefits, thus it would be wrong to say one is better than the other. While pasteurized milk kills the pathogens that cause foodborne diseases, homogenized milk is easy to digest. Pasteurized milk is often recommended to those who have a weaker immune system and the reason behind it is that the micronutrients present in it increase the body's immunity to fight diseases. The pasteurization process makes the milk ready for immediate consumption or for a week, but homogenization increases the shelf life of milk for a longer duration.