I like the texture and flavor of whole milk in my breakfast cereal, but I cook and bake with skim milk.>>14697
Go look up brucellosis. You can get tuberculosis from contaminated milk, too.
Look, you don't even have to cook it. You don't even have to boil it. 145 F. for 30 minutes, or 162 F. for fifteen seconds, to kill the bacteria. This is called "pasteurization" and I don't grasp why some people have a problem with it.>>14705
You're destroying essential enzymes and rendering the overwhelming majority of the protein insoluble.
>You're destroying essential enzymes and rendering the overwhelming majority of the protein insoluble.
Human cells produce all the enzymes we need to live, thank you. Do you even know what enzymes are and what they do? PROTIP: If memorizing the Krebs Cycle was not part of college course work for you, your opinions about the nutritional value of pasteurized milk are worthless.
Also, mammalian digestive systems are pretty damn good at absorbing protein, including cooked protein. Denaturing casein or whey protein--the only proteins normally present in milk--takes temperatures higher than those normally used to pasteurize milk in the US.Post too long. Click here to view the full text.