Once milk is pasteurised is all the goodness gone?

Last updated 17/01/2024

Pasteurisation involves partially sterilising milk to destroy harmful bacteria to ensure it is safe for human consumption.

Conventional pasteurisation is a physical process (nothing is added or removed) that heats milk to 72°C for no less than 15 seconds, and then cooled immediately (long-life milk is heated to 140°C for two seconds and then packaged aseptically).

For safety reasons, milk sold for human consumption is required to be pasteurised in Australia. As well as destroying harmful bacteria and micro-organisms, pasteurisation also extends the shelf life. 

Pasteurisation doesn't affect the major nutrients in milk. Canadian researchers reviewed and analysed 40 studies on the effects of pasteurisation on vitamin levels in milk. Vitamins B12 and E decreased following pasteurisation, and vitamin A increased. There was very minimal effect of pasteurisation on vitamin B6 concentrations and a small decrease in concentrations of vitamins B1, B2, and folate. However the overall effect of pasteurisation on the nutrient levels in milk was minimal. 

Drinking pasteurised milk is still the safest way to enjoy the health benefits of milk.