Comparing Domestic Milk and Imported Pasteurized Milk: Nutritional Differences and Considerations.

Recently, due to the rise in prices of domestically produced milk, consumers have become more interested in imported pasteurized milk. However, pasteurized milk has been overlooked due to misconceptions such as the inclusion of preservatives to extend its shelf life and concerns about reduced nutritional value due to high-temperature processing. Let's take this opportunity to find out the actual differences between these two types of milk.

 

In conclusion, there is no significant nutritional difference between domestically produced milk and imported pasteurized milk.

 

Rising Demand for Imported Pasteurized Milk and Increased Prices of Domestic Milk

Recently, the domestic milk consumer price index in Korea has risen by 14.3% compared to the previous year, recording the highest level since 2009. With the increase in domestic milk prices, the quantity of imported foreign milk has also significantly increased, surging by nine times in just the past year. Foreign milk is pasteurized to eliminate all microorganisms in order to extend its shelf life.

 

Does Pasteurized Milk Contain Preservatives for Extended Shelf Life?

Generally, pasteurized milk does not contain preservatives. Since all microorganisms are removed, it can be stored for an extended period without refrigeration. Pasteurization methods include Low Temperature Long Time (LTLT), High Temperature Short Time (HTST), and Ultra High Temperature (UHT) pasteurization. While all three methods are considered safe, only UHT pasteurization is used for pasteurized milk. However, it is recommended to refrigerate pasteurized milk after opening.

 

Little Nutritional Difference, Mostly a Matter of Taste

Nutritionally, there is little significant difference between the two types of milk. Professor Oh Se-jong from Chonnam National University's Department of Animal Resources and Microbiology Engineering states, "Research on milk pasteurization has been conducted with the aim of minimizing nutrient degradation and maximizing microorganism destruction." He further explains, "Both sterilized and pasteurized milk do not differ significantly in terms of major nutrients in milk, such as fat, protein, carbohydrates, and calcium." However, some water-soluble nutrients like Vitamin C and probiotics may be present in slightly lower quantities in pasteurized milk. As for taste, there may be subtle differences between the two types of milk.

 

In conclusion, there is no significant nutritional difference between domestically produced milk and imported pasteurized milk. It is a matter of personal preference to choose one over the other. However, it is recommended to refrigerate milk after opening, and if possible, select fresh milk for consumption.