Whats the difference between pasteurization and homogenization?
When you pasteurize the milk, which is a word that was developed by Louis Pasteur, you are heating it up to a temperature that is sufficient to kill specific types of bacteria. Of course, it also kills all the good bacteria, all the acidophilus/bifidus. They basically did this because tuberculosis might be in the milk and so they began heating it up to a temperature that would kill the tuberculosis bacteria. That’s what pasteurization is. It is heating the milk up to a specific temperature or higher. In the last 10 yrs. or so in order to kill even more bacteria and make the milk last even longer on the shelf, they now have ultra-pasteurization . They also have some things that are heated even higher than that so it doesn’t need to be refrigerated but can be kept on the shelf. I always like people to understand that preservation is the opposite of digestion and assimilation. So anything that we do to a food to preserve it or make it last longer is diametrically opposite to what we need
