Raw Milk in Shelbyville, Tennessee

Freezing raw milk causes real structural damage from ice crystals, and how you freeze and thaw it changes how much. Here is what the research documents.

Refrigeration favors a specific category of bacteria whose enzymes often survive pasteurization and even UHT heat completely intact.

Unfortified milk contains too little vitamin D to matter nutritionally, and fortification, not pasteurization, supplies almost all of what is on the label.

The milk fat globule membrane’s own proteins respond to heat unevenly: some resist modification, one shows stabilization, and processing can add proteins in.

Between alkaline phosphatase and lactoperoxidase sits GGT, a milk enzyme whose heat sensitivity distinguishes specific pasteurization intensities.

HPP denatures a different set of whey proteins than heat, preserves human milk miRNA far better, but isn’t automatically gentler overall.