Bio Oberschwandendhof

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.