Pasteurized Goat Milk
Pasteurization is the sterilization of liquids such as Goat milk as well as cheese, to destroy disease-causing and other undesirable bacteria. However, individuals observations and scientific studies are at odds with one another pertaining to unpasteurized goat milk and pasteurized goat milk. The process is named for the French scientist Louis Pasteur, who discovered in the 1860s that undesired fermentation could be prevented in wine and beer by heating it to 135°F (57°C) for a few minutes. Goat Milk is pasteurized by heating it to about 161°F , followed by rapid cooling at which temperature it is stored. In goat milk, after pasteurization, the harmless lactic acid bacteria survives, but if the goat milk is not kept cold, they multiply rapidly and cause it to turn sour.
According to goat milk advocates, pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, alters vitamin B12, and vitamin B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Pasteurization alters goat milk mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulfur as well as many trace minerals, making them less available. According to some surveys there are some evidences that pasteurization alters lactose, making it more readily absorb-able.
Pasteurization also destroys all the enzymes in goat milk. Actually, the test for successful pasteurization is absence of enzymes. These enzymes help the body assimilate all bodybuilding factors, including calcium. That is why individuals who drink pasteurized goat milk may suffer, nevertheless, from osteoporosis. Lipase in raw milk helps the body digest and utilize butterfat. Butterfat has a cortisone-like factor which is heat sensitive that prevents stiffness in the joints.