What is Pasteurized Milk?
Pasteurization is merely a heating process over time. Commercially, milk is heated to 72 C (161 F) for 16 seconds (HTST processing) at the dairy processing plant. This process destroys all disease-producing organisms listed above. Note: The Health Protection and Promotion Act of Ontario Ministry of Health prohibits the sale or distribution of unpasteurized milk. The penalty for selling, or even giving away, unpasteurized milk, is a fine of up to $5,000. Think Wise……Pasteurize!
Pasteurized milk is milk which has been heat-treated to kill pathogens which cause disease. Not all pathogens are removed during the pasteurization process, so pasteurized milk is not 100% sterile, but many people consider it to be safer to drink than raw milk which has not been pasteurized at all. The bulk of the milk sold in commercial grocery stores is pasteurized, and much of it is also homogenized to prevent the cream from separating. The pasteurization process is named for Louis Pasteur, a noted French microbiologist. Pasteur made a number of notable discoveries in the field of microbiology, developing techniques which are still used today to reduce the risk of disease. In 1862, he performed early pasteurization tests, determined to render milk safe to drink, and the practice was adopted very quickly. Before pasteurization, improperly handled and stored milk caused widespread disease, especially in urban areas, where several unrefrigerated days might elapse between the cow and th
Milk pasteurization is the process of heating raw milk for a specific time and temperature. Pasteurization increases the shelf life of dairy products and greatly reduces the possibility of food-borne illness. By law the vast majority of dairy products sold in the United States are pasteurized, using one of several methods. Pasteurization has been around since Louis Pasteur discovered it in the mid-1800’s.
