Once milk is pasteurised is all the goodness gone?

Last updated 30/01/2025

Pasteurisation is a process that partially sterilises milk by heating it to 72°C for at least 15 seconds (or 140°C for two seconds for long-life milk), then cooling it immediately. This step is required in Australia to ensure milk is safe to drink, as it destroys harmful bacteria and microorganisms and extends shelf life. Importantly, nothing is added or removed from the milk during this process. 

But what about the nutrients? The overall impact of pasteurisation on milk’s nutrients is minimal. A comprehensive review of 40 studies showed that vitamins B12 and E saw a slight decrease after pasteurisation, while vitamin A levels actually increased. Vitamins B6, B1, B2, and folate were only slightly affected, with very small decreases in their concentrations. Overall, pasteurisation preserves the key nutrients in milk, ensuring it remains a nutritious choice.