Low-temperature milk production preserves more nutrients than traditional methods
Milk is one of the most widely consumed beverages in the world, and is also an important source of essential nutrients such as protein, calcium and vitamins. However, the process by which milk is processed can greatly affect its nutritional value. In recent years, the dairy industry has introduced innovative methods to improve milk quality, such as low-temperature production. In this article, we will explore how low-temperature milk production preserves nutrients more effectively than traditional methods.
What is low-temperature milk production?
Low-temperature milk production is a process that involves treating milk at lower temperatures than traditional pasteurisation. In this process, milk is heated at a lower temperature, usually between 60 and 65 degrees Celsius, for a longer period of time. This reduces the damage to heat-sensitive nutrients while keeping many of the milk’s beneficial properties intact.
Differences between low-temperature and traditionally treated milk
Traditional pasteurisation, adopted by most milk producers, consists of heating milk to high temperatures (around 72°C) for a short period of time, usually 15-20 seconds. This process is designed to destroy pathogenic bacteria and extend the shelf life of milk. However, treatment at high temperatures can damage some of the nutrients in milk, such as vitamins and proteins.
Low-temperature milk, on the other hand, reduces heat exposure, better preserving nutritional characteristics. Thermolabile vitamins such as vitamin C and some B vitamins are particularly sensitive to high temperatures. In low-temperature-treated milk, these vitamins remain more stable, providing the consumer with a nutritionally superior product.
The nutritional benefits of low-temperature milk
- Better preservation of vitamins: One of the main reasons why low-temperature milk production is advantageous is its ability to preserve vitamins. Vitamins A, D, E and K, which are fat-soluble, and vitamins B and C, which are water-soluble, are all sensitive to intensive heat treatment. Heating milk at low temperatures maintains a higher concentration of these vitamins, contributing to a richer, more complete diet.
- Higher quality protein: Milk proteins, such as casein and whey, are essential for our body’s growth and well-being. Traditional pasteurisation can alter the structure of these proteins, reducing their nutritional value. Low temperature treatment, on the other hand, better preserves the structure of the proteins, allowing the body to absorb nutrients more efficiently.
- More stable minerals: In addition to vitamins, minerals such as calcium, magnesium and phosphorus are essential for healthy bones and teeth. Low-temperature treatment allows the concentration of these minerals to remain unchanged, preventing them from being destroyed during heating. This makes low-temperature milk an optimal choice for those who want a nutritious beverage rich in essential minerals.
How low-temperature milk respects organoleptic properties
In addition to nutritional aspects, low-temperature milk production also preserves the organoleptic properties of the product, i.e. those characteristics that affect its taste, smell, texture and colour. Gentle treatment at low temperatures maintains a more natural and fresh flavour, avoiding the loss of aromas that can occur with high-temperature treatment.
Many consumers consider low-temperature-treated milk to have a richer, creamier taste than conventionally pasteurised milk. Moreover, the absence of a ‘cooked’ taste allows milk to be enjoyed in its purest form, appreciating its qualities without unwanted alterations.
The sustainability of low-temperature milk production
Another positive aspect of low-temperature milk production is its potential positive impact on the environment. Although requiring more sophisticated technology than traditional pasteurisation, low-temperature treatment reduces the need for chemical preservatives, ensuring a more natural product. Furthermore, studies suggest that this methodology can reduce energy consumption compared to high temperature pasteurisation processes, contributing to greater sustainability in the dairy industry.
Low-temperature milk: a choice for health and well-being
Today, many consumers are more attentive to the quality and origin of the products they buy. With increasing awareness about the effects of heat treatment on the nutritional value of milk, low-temperature milk is becoming an increasingly popular choice among those who want a healthier, more nutritious product. If you are looking for milk that preserves all its beneficial properties, low-temperature milk is definitely a good option to consider.
Conclusions: Why choose low-temperature milk
In conclusion, low-temperature milk production represents an important innovation in the dairy sector, which can preserve milk nutrients more effectively than traditional methods. Thanks to its ability to keep vitamins, proteins and minerals intact, low-temperature milk is a nutritionally superior choice that compromises neither taste nor organoleptic quality. If you want a healthier and more beneficial milk, low-temperature milk is the ideal solution.
If you want to learn more about this topic, explore other articles on our blog. Share your opinions and find out how milk can improve your daily diet!
