Which vitamin is typically found in lower amounts in pasteurized milk compared to raw milk?

The correct answer is ascorbic acid, also known as vitamin C. This vitamin is sensitive to heat and can be diminished during the pasteurization process, which involves heating milk to eliminate harmful bacteria. While pasteurized milk retains many other essential vitamins, vitamin C is particularly vulnerable and is usually present in lower amounts compared to raw milk.

In contrast, vitamins such as B12, K, and E are generally stable under the conditions used for pasteurization. These vitamins are less affected by the heating process, allowing them to maintain their levels in pasteurized milk. Understanding the impact of pasteurization on vitamin levels is crucial for recognizing the nutritional differences between raw and pasteurized milk.