i can't help noticing that the first journal article dated 1938, meaning its 70 years old already. even the subsequent articles are not new. there are many advances in the field of milk processing over the years as well. unless u can find me a newer article, preferable something within the last five years to make it more relevant to our current life, i'm sorry to say that i don't think that pasteurized milk is bad.

yes, casein can cause milk protein allergy, but this doesn't mean that its bad. Since cow milks are easy to get (i haven't heard of natural mama milk industry ), its no wonder casein are easily found too.

though whey have a higher bioavailability, its more expensive as well. rmbr, milk industry caters for the general population, not just the wealthies.

hl milk has 5g per 100ml (if i rmbr correctly), highest amongst the boxed milk. the choc taste is one of the best around too

for me, too much of a gud thing is bad. i rotate between soy milk and other milks on the shelf, a little something so that my gut wun get sick of the same o' milk

(sorry 4Rings, i dun mean to criticize the articles u got, but if caution towards pasteurize milk is to be made, let it be based on recent research. no hard feelings ya )

you've just triggered my curiosity *miao*

i've always thought that whey, just like other proteins, helps the body to repair / build tissues but at a faster rate. that was until i found this:



hopefully i can find an article about pasteurized milk as well



bro, where did u get your whey supply? can you get them from the normal supermarkets? roughly how much is the cost?



I think this has something to do with the topic title