The Effects of Pasteurisation on Milk and Tooth Health

The Lancet, page 1142, May 8, 1937 says that in children the teeth are less likely to decay on diet supplemented with raw milk than with pasteurized milk.

"Dr. Evelyn Sprawson of the London Hospital has recently stated that in certain institutions children who were brought up on raw milk (as opposed to pasteurized milk) had perfect teeth and no decay. Whether this was due actually to the milk being unheated, or possibly to some other, quite different and so far unrecognized cause, we cannot yet say; but we may be sure of one thing, that the result is so striking and unusual that it will undoubtedly be made the subject of further inquiry."

-Harris, L.J., Vitamins in Theory and Practice, page 224, Cambridge, University Press, 1935.

Pasteurisation destroys Vitamin A

"... According to S. Schmidt-Nielsen and Schmidt-Nielson (Kgl. Norske Videnskab. Selsk. Forhandl., 1:126-128, abstracted in Biological Abstracts, 4:94, 1930), when milk pasteurized at 63 degrees C. (145 degrees F.) was fed to mature rats, early death or diminished vitality resulted in the offspring. This was attributed to the destruction of vitamin A."

-Krauss, W.E., Erb, J.H. and Washburn, R.G. Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 9, January, 1933

Calcium Availability in Pasteurised Milk

"Kramer, Latzke and Shaw (Kramer, Martha M., Latzke, F., and Shaw, M.M., A Comparison of Raw, Pasteurized, Evaporated and Dried Milks as Sources of Calcium and Phosphorus for the Human Subject, Journal of Biological Chemistry, 79:283-295, 1928) obtained less favorable calcium balances in adults with pasteurised milk than with ‘fresh milk’ and made the further observation that milk from cows kept in the barn for five months gave less favorable calcium balances than did ‘fresh milk’ (herd milk from a college dairy)."

-Krauss, W. E., Erb, J.H., and Washburn, R.G., "Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 8, January, 1933.

"Guinea pigs fed raw milk with an addition of skim milk powder, copper and iron salts, carotene, and orange juice grew well and showed no abnormalities at autopsy. When pasteurized whole milk was used, deficiency symptoms began to appear, wrist stiffness being the first sign. The substitution of skim milk for whole milk intensified the deficiency, which was characterized by great emaciation and weakness before death ... At autopsy the muscles were found to be extremely atrophied, and closely packed, fine lines of calcification ran parallel to the fibers. Also calcification occurred in other parts of the body.

When cod liver oil replaced carotene in the diet, paralysis developed quickly. The feeding of raw cream cured the wrist stiffness." -Annual Review of Biochemistry, Vol. 18, Page 435. (1944). In The Lancet, page 1142, May 8, 1937 it is shown that chilblains are practically eliminated (result of higher calcium values of raw milk or improved assimilation of calcium) when raw milk rather than pasteurized milk is used in the diet of children.

 The Effects of Pasteurisation of Milk on Growth

... Fisher and Bartlett "point out by statistical treatment that the response in height to raw milk was significantly greater than that to pasteurized milk. Their interpretation of the data led to the assertion that the pasteurized milk was only 66 percent effective as the raw milk in the case of boys and 91.1 percent as effective in the case of girls in inducing increases in weight, and 50.0 percent as effective in boys and 70.0 percent in girls in bringing about height increases."

-Krauss, W. E., Erb, J. H. and Washburn, R.G., "Studies on the nutritive value of milk, II." "The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 8, January 1933.

"... Daniels and Loughlin observed that young rats fed long heat-treated milks, evaporated, condensed, and pasteurised by the ‘hold’ method failed to grow normally, but if the precipitated calcium salts were incorporated into the various milk, growth was normal ..."

-Daniels, A.L., and Loughlin, R., Journal of Biological Chemistry, 44.381, 1920, as abstracted by Holmes and Pigott, "Factors that influence the anti-rachitic value of milk in infant feeding," Oil & Soap, 12.9:202-207, September, 1935.

Pasteurization Destroys Vitamin B Complex

"Pasteurization of milk destroys about 38 percent of the B complex according to Dutcher and his associates ..."

-Lewis, L.R., The relation of the vitamins to obstetrics, American Journal of Obstetrics and Gynecology, 29.5:759. May, 1935.

"Mattick and Golding’s "Relative value of Raw and Heated Milk in Nutrition, in The Lancet (220:662-667), reported some preliminary experiments which indicated that pasteurization destroys some of the dietetic value of milk, including partial destruction of Vitamin B1. These same workers found the raw milk to be considerably superior to sterilized milk in nutritive value."

-Krauss, W. E., Erb, J. H. and Washburn, R.G., Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk," Ohio Agricultural Experiment Station Bulletin 518, page 7, January, 1933.

"... On the 7.5 cc. level two rats on raw milk developed mild polyneuritis toward the end of

Preferably the milk should be snap chilled to below 7 degrees celcius and stored below 5 degrees celsius.

At no time expose raw milk to sunlight.

All pipe work that the milk flows through should be stainless or rubber.

If cows are washed before milking the udders need to be dried and sanitised otherwise there is a higher risk of contamination than with a cow with a dry udder.

Choose only Organically Certified Raw Milk

the trial; whereas three rats on pasteurized milk developed polyneuritis early, which became severe as the trial drew to a close. On the 10.0 cc. level none of the rats on raw milk developed polyneuritis, but three on pasteurized milk were severely afflicted."

-Ibid, page 23.

"Using standard methods for determining vitamins A, B, G and D, it was found that pasteurization destroyed at least 25 percent of the vitamin B in the original raw milk."

-Ibid, page 30.

Pasteurization Destroys Vitamin C

"... The pasteurization of milk has been found to destroy 20 percent to 50 percent [of the vitamin C] the first month of life. The reasonable procedure, therefore, appears to be to use pasteurized milk to insure protection against disease germs of various kinds and to supply the vitamin deficiency through other foods. The success in infant feeding based on this principle is evinced especially in the amazing reduction in infant mortality in the summer months."

-Jordan, E.O.,A Textbook of General Bacteriology, Twelfth Edition, Revised, page 691, W. B. Saunders Co., 1938.

"Within the past few years an increasing number of patients affected with scurvy have been brought to the Oregon Children’s Hospital. As the prophylactic amount of vitamin C (15 mg. daily) is contained in 300 cc. of breast milk, scurvy is rarely found in breastfed babies. The vitamin C of cow’s milk is largely destroyed by pasteurization or evaporation."

-Overstreet, R.M., Northwest Medicine, June, 1938, as abstracted by Clinical Medicine and Surgery, "The Increase of Scurvy," 42, 12:598, December, 1938.

"Samples of raw, certified , certified Guernsey and certified vitamin D milks were collected at the different dairies throughout the city of Madison. These milks on the average are only a little below the fresh milks as recorded in Table I, indicating that commercial raw and certified milks as delivered to the consumer lose only a small amount of their antiscorbutic potency. Likewise, samples of commercial pasteurized milks were collected and analyzed. On an average they contained only about one-half as much ascorbic acid as fresh raw milks and significantly less ascorbic acid than the commercial unpasteurized milks.

It was found that commercial raw milks contained an antiscorbutic potency that was only slightly less than fresh raw milks and that pasteurized milks on the average contained only one-half the latter potency. Mineral modification and homogenization apparently have a destructive effect on ascorbic acid."

-Woessner, Warren W., Evehjem, C.A., and Schuette, Henry A., "The determination of ascorbic acid in commercial milks," Journal of Nutrition, 18,6:619-626, December, 1939.

Meet the farmer and look at his set up and the animals.

Farms that supply Dairy Company’s have a very robust RMP and are audited to meet this standard in order to supply the company. So ask to show their RMP to supply hygienic raw milk. Dairy Company’s test the milk daily and at random for quality and protein and fat percentage. All farms selling raw milk to the public should be having their milk independently tested.

The milk should not come in contact with plastic until entering the bottle.

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