Compared with raw milk, pasteurized milk has which nutritional difference?

Compared with raw milk, pasteurized milk has which nutritional difference?

• A. No significant difference; vitamin C is reduced
• B. Significantly fewer nutrients
• C. Significantly more nutrients
• D. It lacks calcium

Answer: (A)

Pasteurization primarily preserves the nutrient profile of milk. The heating process kills pathogens without removing minerals like calcium or the bulk of proteins and fats, so those nutrients stay essentially the same as in raw milk. The main difference is that some heat-sensitive vitamins, such as vitamin C, can be reduced slightly during heating. Because milk isn’t a major source of vitamin C to begin with, this change is small and not nutritionally significant overall. So the best description is that there’s no meaningful difference in most nutrients, with a minor reduction in vitamin C.

Pasteurization primarily preserves the nutrient profile of milk. The heating process kills pathogens without removing minerals like calcium or the bulk of proteins and fats, so those nutrients stay essentially the same as in raw milk. The main difference is that some heat-sensitive vitamins, such as vitamin C, can be reduced slightly during heating. Because milk isn’t a major source of vitamin C to begin with, this change is small and not nutritionally significant overall. So the best description is that there’s no meaningful difference in most nutrients, with a minor reduction in vitamin C.