What is the impact of pasteurization on BST levels in milk?

Pasteurization, which is the heat treatment process used to eliminate harmful bacteria and extend the shelf life of milk, has a specific impact on the levels of bovine somatotropin (BST) in milk. BST is a naturally occurring hormone in cows that regulates milk production.

During the pasteurization process, specific heat levels are applied to the milk, which can break down or deactivate certain proteins and hormones, including BST. Research has shown that pasteurization can destroy a significant portion of BST present in milk, reducing its overall levels. This reduction occurs because the high temperatures used in pasteurization can lead to the inactivation of protein structures, including hormones.

Understanding this effect is important for consumers and dairy producers, as some people may be concerned about hormone levels in milk, while others may rely on pasteurized milk for its safety and extended shelf life. Thus, knowing that pasteurization significantly impacts BST levels helps in making informed choices regarding dairy consumption.