Mühlhof Hemmingen

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.