Why does organic milk last longer than regular?

Many people wonder why organic milk lasts longer than regular milk. Well, the reason is that conventional milk is chemically treated with anti-biotic and growth hormone to increase milk production. Milk is then stored in refrigerated warehouses to extend its shelf life. The pasteurization process destroys many of the naturally occurring enzymes that help your body break down milk, therefore allowing the milk to last longer. Milk that is not pasteurized is left on the farm so the natural enzymes can continue to develop.

Why does organic milk last longer than conventional milk?

Whether you choose conventional or organic milk you’re usually paying a premium price for the label. But more important than what’s on the label is the actual milk. The benefits of organic milk are numerous: It naturally contains many nutrients that are vital for your overall health, including vitamins A, D, and E, as well as minerals like calcium, magnesium, potassium, and iron.

Why does organic milk last longer than non-organic milk?

An organic cow is usually grass-fed and has access to more natural grazing pastures. This results in a higher concentration of their naturally occurring, healthy fat and protein. This helps to preserve the milk more than feedlot cows who are often given a high-grain diet. That’s because a high-grain diet leads to higher levels of unhealthy saturated fat and sugar in the milk.

Why does organic milk last longer than pasteurized milk?

Pasteurized milk was developed because bacteria were sometimes found in milk. Bacteria was isolated and destroyed by heating the milk to a high temperature for a short time. While milk doesn’t actually become contaminated by the bacteria, organic milk is still pasteurized. However, because it’s not, milk can be stored longer.

Why does organic milk last longer than regular milk?

After pasteurization, the enzymes in milk are denatured. This means they lose their natural activity and can’t do anything harmful to humans. The longer the milk is exposed to heat, the more it will lose its enzymes. This means that the more heat that milk is exposed to, the less nutritious it is.