Pasteurization involves heating at high temperatures to kill harmful microorganisms, reducing nutrient losses in pasteurized milk. The nutritional value and quality remain relatively unaffected.
Water-soluble vitamins like vitamin C and B vitamins can experience partial degradation during pasteurization, but fat-soluble vitamins in milk (A, D, E, K) are heat-stable and suffer minimal loss.
Collection
[
|
...
]