Enzymes | Phosphatase for Calcium absorption; lipase for fat digestion; for milk sugar digestion, lactase for lactose and galactose; and many others including catalase, diastase and peroxides. | Less than 10% enzymes |
Protein | 100% available, all 22 amino acids, including 8 that are essential | Amino acids lysine and tyrosine are altered by heat with serious loss of metabolic availability. This results in making the whole protein complex less available for tissue repair and rebuilding. |
Fats | All 500 saturated and unsaturated fatty acid derivatives are metabolically available. Fat is a source of fat-soluble vitamins, essential fatty acids and almost all the flavor. Since milk fat is highly emulsified, it is very digestible. Fats are necessary to metabolize protein and calcium. | Fatty acids are nto altered by pasteurization heat. The enzyme lipase, viral for fat digestion is totally destroyed by pasteurization. |
Carbohydrates | Easily utilized in metabolism. Lactose is slowly absorbed into the blood. | Tests indicate that heat makes carbohydrates less available metabolically. |
Vitamins | All fat-soluble and water-soluble vitamins are 100% available. | Among the fat-soluble viamins, some are classified as unstable and therefore a loss is caused by heating above blood temperature. Loss of Vitamin A, D, E, and F is up 66%. Vitamin C loss usually exceeds 50%. Water-soluble vitamins are also affected by Heat and losses can run from 38% to 80%. Vitamin B6 and 12 are virtually destroyed. |
Minerals | All are 100% metabolically available: major mineral components (calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur) and vital trace minerals. | Calcium availability is altered by heat and loss for metabolism may run 50% or more depending on pasteurization temperature. Other minerals are less available, because minerals work together synergistically. There is a loss of enzymes that serve as catalysts for the assimilation of minerals. |
Beneficial
Bacteria | The friendly acid-forming bacteria nature's antiseptic) in raw milk retard the growth of pathogenic bacteria. Raw milk usually keeps for at least a week in refrigeration and will safely sour. | None survive. Pasteurization usually creates a sterile medium. If post-pasteurization contamination occurs, pathogens thrive and the milk becomes putrid. |
Cultured Milk (yogurt, kefir, koumiss)
| Contains the original raw milk beneficial organisms and introduced friendly bacteria/yeast cultures which pre-digest fat, sugar and protein, and also crowd out harmful bacteria in the gut. | Only contains introduced cultures which can be weak or dead, depending on the additives, processing and distribution. |