Scientific research has demonstrated that pasteurization does not significantly alter the nutritional qualities of milk. The important nutrients in milk are not affected by heat. Pasteurized milk is an excellent source of calcium, protein, riboflavin, vitamin A, and phosphorus. It is a good source of thiamine and vitamin B12. Pasteurized milk is also fortified with vitamin D, making it a good source of this essential vitamin that many Canadians are deficient in.
