Low Temp Pasteurized, Non-Homogenized Milk Versus Raw Milk

Lab analysis of low temperature pasteurized milk that is also non-homogenized and whether it is a good substitute for raw milk.

My dairy farmer shared an interesting story at our weekly milk drop about one of his grandchildren and her very first experience with cow milk.

This little gal was presented for the very first time with a sippy cup of grassfed, low temp pasteurized, nonhomogenized milk as her Mom was in the process of weaning her off breastmilk.  

**The child was already adept at drinking out of a sippy cup herself, so this was not a new experience.

Without hesitation, she refused to drink the low temp, nonhomogenized milk from the sippy cup after an initial taste and turned her head away in rejection.

Undaunted, her mother next presented her with a sippy cup filled with raw grassfed milk.

It is important to note that the milk was from the very same dairy farm. 

The only difference is that one sippy cup contained low temp pasteurized, nonhomogenized (cream top) milk and the other sippy cup had raw grassfed milk.

Same cows, same pasture, same everything except one cup of milk was low temp processed and the other was straight from the cow.

Without hesitation, the little toddler grasped the sippy cup full of raw milk and happily began to drink!

My dairy farmer continued to explain that pets will make the same choice if you give them the option of lapping up low temp pasteurized/nonhomogenized milk versus raw milk.

Livestock exhibit similar instincts when it comes to feed as I’ve had many a farmer explain that animals always prefer the natural grain to any mix with GMOs in it.  

Of course, if GMO feed is all that you offer, they will eat it. But, given the choice, the healthier option is chosen with no hesitation.

We can learn a lot by observing how healthy children and animals make their food choices!

Microphotography of Minimally Processed and Raw Milk

Scientific examination of the molecular structure of low temp pasteurized, nonhomogenized milk and raw milk provides evidence as to why children and animals will instinctively prefer raw milk.

In research conducted by Beverly Rubik PhD, she demonstrates the striking visual differences between raw milk and nonhomogenized milk that is processed at low temperatures. (1)

Note that frozen raw milk that has been thawed has the same beneficial properties with little loss in nutrition.

Contrary to popular belief, even low temp pasteurization of milk with no homogenization is a very damaging process!

I found this research by Dr. Rubik to be very helpful as I have always recommended to people who have the choice between organic low temp pasteurized, nonhomogenized milk and grassfed raw milk that is not certified organic to always choose the raw milk.

The children have much to teach us. They are so much wiser than we think.

Raw milk is the superior choice to low temp pasteurized, nonhomogenized “cream top” milk.

It is worth the time, effort and cost to source fresh-from-the-cow dairy for your family. There really is no second best.

References

(1) Microphotography of Raw and Processed Milk