Lost in the process Pasteurizing milk destroys enzymes and reduces the vitamin content by over 50 percent. Raw milk contains beneficial bacteria such as lactobacillus acidolphilus which holds the putrefactive bacteria in check. This is why raw milk will eventually curdle and sour if allowed to sit at room temperature. Pasteurized milk, not having any beneficial bacteria or enzymes, eventually rots. The irony of pasteurization is that it destroys the germicidal properties of milk.
Experimental animals deteriorate rapidly on pasteurized milk.
For instance, calves fed pasteurized milk die within 60 days, as shown by numerous experiments. It enables the farmer to have lower standards of cleanliness. The standards for certified dairy herds and milk handlers of raw milk are considerably higher than for herds whose milk is to be pasteurized. Homogenization changes that by straining the fat through tiny pores under great pressure. Scientists have discovered that a significant amount of XO is present in areas of hardened and blocked arteries.