Editing Milk (section)

===Pasteurization===
{{Main|Pasteurization#Milk}}

Pasteurization is used to kill harmful [[pathogenic bacteria]] such as ''[[M. paratuberculosis]]'' and ''[[E. coli 0157:H7]]'' by heating the milk for a short time and then immediately cooling it.<ref name="holzinger97">{{cite journal |doi=10.20506/rst.16.2.1037 |title=Milk pasteurisation and safety: A brief history and update |year=1997 |url=https://www.oie.int/doc/ged/d9152.pdf |last1=Holsinger |first1=V.H. |last2=Rajkowski |first2=K.T. |last3=Stabel |first3=J.R. |journal=Revue Scientifique et Technique de l'OIE |volume=16 |issue=2 |pages=441–451 |pmid=9501358 |access-date=January 20, 2021 |archive-date=January 28, 2021 |archive-url=https://web.archive.org/web/20210128060632/https://www.oie.int/doc/ged/d9152.pdf |url-status=live }}</ref> Types of pasteurized milk include full cream, reduced fat, skim milk, calcium enriched, flavored, and UHT.<ref>{{Cite news |url=https://www.betterhealth.vic.gov.au/health/healthyliving/milk |title=Milk |last=Services |first=Department of Health & Human |access-date=October 9, 2016 |archive-url=https://web.archive.org/web/20161010213031/https://www.betterhealth.vic.gov.au/health/healthyliving/milk |archive-date=October 10, 2016 |url-status=live}}</ref> The standard high temperature short time (HTST) process of {{convert|72|°C}} for 15 seconds completely kills pathogenic bacteria in milk,<ref>{{cite journal |doi=10.1021/ie50397a017 |title=Short-Time Pasteurization of Milk |journal=Industrial & Engineering Chemistry |volume=35 |issue=1 |pages=71–84 |year=1943 |last1=Ball |first1=C. Olin}}</ref> rendering it safe to drink for up to three weeks if continually refrigerated.<ref>{{cite journal |doi=10.3168/jds.2009-2144 |pmid=19762797 |title=High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk |journal=Journal of Dairy Science |volume=92 |issue=10 |pages=4823–32 |year=2009 |last1=Ranieri |first1=M.L |last2=Huck |first2=J.R |last3=Sonnen |first3=M |last4=Barbano |first4=D.M |last5=Boor |first5=K.J |doi-access=free}}</ref> Dairies print [[best before]] dates on each container, after which stores remove any unsold milk from their shelves.

A side effect of the heating of pasteurization is that some vitamin and mineral content is lost. Soluble calcium and phosphorus decrease by 5%, thiamin and vitamin B12 by 10%, and [[vitamin C]] by 20% or greater (even to complete loss).<ref>{{Cite journal |last=Wilson |first=G.S. |title=The Pasteurization of Milk |journal=British Medical Journal |volume=1 |issue=4286 |year=1943 |pages=261–62 |pmc=2282302 |pmid=20784713 |doi=10.1136/bmj.1.4286.261}}</ref> Because losses are small in comparison to the large amount of the two B-vitamins present, milk continues to provide significant amounts of thiamin and vitamin B12. The loss of vitamin C is not nutritionally significant in a well-balanced diet, as milk is not an important dietary source of vitamin C.

====Filtration====
[[Microfiltration]] is a process that partially replaces pasteurization and produces milk with fewer microorganisms and longer shelf life without a change in the taste of the milk. In this process, cream is separated from the skimmed milk and is pasteurized in the usual way, but the skimmed milk is forced through ceramic microfilters that trap 99.9% of microorganisms in the milk<ref>{{cite book |title=Handbook of Food and Beverage Fermentation Technology |date=2004 |isbn=978-0-203-91355-0 |page=265 |url=https://books.google.com/books?id=PC_O7u1NPZEC&q=Handbook+of+Food+and+Beverage+Fermentation+Technology&pg=PP9 |access-date=September 6, 2016 |last1=Hui |first1=Y.H. |last2=Meunier-Goddik |first2=Lisbeth |last3=Josephsen |first3=Jytte |last4=Nip |first4=Wai-Kit |last5=Stanfield |first5=Peggy S |publisher=CRC Press |archive-date=August 1, 2020 |archive-url=https://web.archive.org/web/20200801132150/https://books.google.com/books?id=PC_O7u1NPZEC |url-status=live }}</ref> (as compared to 99.999% killing of microorganisms in standard [[flash pasteurization|HTST pasteurization]]).<ref>{{cite journal |last1=Stabel |first1=J |last2=Lambertz |first2=A |title=Efficacy of Pasteurization Conditions for the Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk |journal=Journal of Food Protection |date=April 27, 2004 |volume=67 |issue=12 |pages=2719–26 |url=http://naldc.nal.usda.gov/download/40448/PDF |access-date=September 6, 2016 |doi=10.4315/0362-028x-67.12.2719 |pmid=15633677 |archive-url=https://web.archive.org/web/20160920023340/http://naldc.nal.usda.gov/download/40448/PDF |archive-date=September 20, 2016 |url-status=live|doi-access=free }}</ref> The skimmed milk then is recombined with the pasteurized cream to reconstitute the original milk composition.

[[Ultrafiltration]] uses finer filters than microfiltration, which allow lactose and water to pass through while retaining fats, calcium and protein.<ref name=Peterson2015 /> As with microfiltration, the fat may be removed before filtration and added back in afterwards.<ref name=ncse>{{Cite web |url=http://ncseonline.org/nle/crsreports/05jun/97-905.pdf |title=CRS Report for Congress: Agriculture: A Glossary of Terms, Programs, and Laws, 2005 Edition{{nbsp}}– Order Code 97-905 |access-date=July 26, 2009 |archive-url=https://web.archive.org/web/20110810044532/http://ncseonline.org/nle/crsreports/05jun/97-905.pdf |archive-date=August 10, 2011 |url-status=dead }}</ref> [[Ultrafiltered milk]] is used in cheesemaking, since it has reduced volume for a given protein content, and is sold directly to consumers as a higher protein, lower sugar content, and creamier alternative to regular milk.<ref>{{cite news |last1=Eaves |first1=Ali |title=Is This the Best New Post-Workout Drink? |url=https://www.menshealth.com/nutrition/a19540806/is-filtered-milk-better-for-you/|access-date=March 29, 2018 |work=Men's Health |date=August 24, 2015|archive-url=https://web.archive.org/web/20180330013005/https://www.menshealth.com/nutrition/a19540806/is-filtered-milk-better-for-you/|archive-date=March 30, 2018|url-status=live}}</ref>