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Ultra-pasteurized milk called also as "dead milk" has a very low nutrient value because all harmful and beneficial bacteria is killed during the heating process.
Low-temperature pasteurized milk contains more enzymes that are left intact than in ultra-pasteurized milk.
These enzymes are crucial for digestion, as they assimilate nutrients into the body.
Many people who have been told they are lactose-intolerant can drink low-temperature pasteurized milk without any problems. This is because it contains contains the digestive enzyme lactose (which is damaged by high heat). Without lactose to help break down the milk sugar lactose, the human body cannot assimilate the milk sugar.
The pro-biotic living enzymes in milk that are necessary to culture milk into yoghurt and cheese, are rendered dead as well.
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∙ 11y ago
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