Tato Kafe (Dads Shop)

Unlike most milk components, oligosaccharides show up consistently unaffected by standard pasteurization across more than a decade of independent research.

A controlled comparative study found furosine, the marker for heat-induced protein damage, rises far less under pasteurization than under UHT or sterilization.

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.