Science blog posts

Kurt Oster proposed that homogenized milk delivers an absorbable enzyme that damages arteries, but three independent formal reviews found the evidence lacking.

Heat shifts milk calcium from soluble to colloidal form, but radioactive-tracing studies found no absorption difference between raw and pasteurized milk.

Studies on milk exosomes after pasteurization report conflicting results, some finding particle counts preserved, others substantial miRNA loss.

FAO and WHO formally reviewed this natural milk enzyme as a preservation method, and a 2024 Ethiopian field study measured its real-world bacterial reduction.

Regulators picked this milk enzyme to verify pasteurization by tracking pathogen heat sensitivity, but a mouse study found it may play a biological role too.

A 40-study meta-analysis found significant drops in B1, B2, C, and folate, no change in B6, and a rise in vitamin A with two documented explanations.

HTST denatures roughly 59% of lactoferrin and 12% of IgG in milk, while other whey proteins stay comparatively heat-stable, per controlled research.

Raw, pasteurized, and homogenized milk fat differ in globule size and membrane structure. Here is what the research documents.

Not all cheese styles present the same microbial environment. Moisture content determines water activity, and water activity determines which organisms can be present and active.

Lactic acid bacteria acidify milk, suppress competing organisms, and build the flavor of aged cheese. Here is how all three mechanisms work and where each has limits.

Not all water in cheese is available to bacteria. Water activity rather than moisture content determines which pathogens can grow and how different cheese styles compare.

The same 60-day aging period that renders one batch of raw milk cheese safe can leave another infectious. For Salmonella, initial bacterial load is the variable that determines the outcome.