Tuesday, May 11, 2010

Pasteurisation and calcium

Hannah asked whether pasteurisation (a process that kills bugs) or homogenisation (evenly distributes the fat) of milk affects the calcium content.

Dietitian Helen Mair from Dairy Australia tells us that neither process has any effect, which does make sense because pasteurisation is a very rapid heating and cooling process and minerals like calcium are very stable compounds in food. Even UHT (Ultra High Temperature) milk has retained its calcium.

As mentioned in earlier blogs, low fat milks generally have a higher calcium content.


Humairah said...

Hi Glenn. I only drink flavoured milk like chocolate milk as I dont like the taste of plain milk. My dad mentioned that we absorb less calcium from chocolate milk than we do from plain milk. Is this true? Is it because chocolate milk has less calcium than regular milk?

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