All six raw cheeses are grass-fed raw un-pasteurized and of superior quality. Butter is pasteurized at the lowest temperatures allowed by Minnesota law for 30 minutes and not homogenized. Ten pound cheese bundles are Minnesota origin and pasteurized. Rest assured there are efforts underway to change laws in Minnesota as the butter has won the prestigious American Cheese Society contest two years running. [back to top]

Yes. All of our productsts are pasteurized. In the U.S., by law, all fresh cheeses aged less than 60 days require pasteurization.

Yes, All dairy ingredients are made with pasteurized, rBST hormone free milk and do not contain animal enzymes or rennet. If a product is accidentally placed in the home refrigerator instead of the freezer, it will probably still be safe to eat, as long as the temperature of the product has not exceeded refrigerator temperatures (should be below 40 degrees F at all times).

All of Cabot's products are made from pasteurized milk. Pasteurization destroys undesirable pathogenic microorganisms, such as E. coli or Listeria.

All egg products are required by law to be pasteurized. Approximately one third of all eggs produced in the US today are broken and further processed to make egg products which are sold as retail or foodservice items or ingredients for commercial food manufacturers. These may be whole liquid egg, egg whites, or egg yolks, and may be liquid, frozen or dried.

Granulation or crystallization occurs when glucose crystals grow, a natural process in all honey. Dark honey seems to crystallize faster than light colored honey. In grocery stores you will most likely liquid honey that has been heated to very high temperatures. This process is called pasteurization, in order to kill yeast spores. The store bought honey is also typically filtered to remove starter crystals.

All milk intented for direct consumption should be pasteurized - it's a matter of food safety. Pasteurization is a simple, effective method to kill potentially harmful bacteria without affecting the taste or nutritional value of milk. With standard pasteurization, milk is heated to a temperature of at least 161 degrees Farenheit for not less than 15 seconds, followed by rapid cooling. The Newer Knowledge of Dairy Foods contains additional information on pasteurization.

USDA egg pasteurization conditions will effectively eliminate the H5N1 virus from a variety of egg product categories (Swayne, Avian Pathology, 33(5), 512-518). Crystal Farms Pasteurized Eggs are pasteurized under USDA supervision.

Yes. We use UHT (Ultra High Temperature) pasteurization to make sure that our products are free of harmful microorganisms.

The Monarch Energy Shakes, Bars and Chews contain one form or another of dairy protein (whey protein concentrate and/or calcium caseinate), derived from pasteurized milk. This is for safety reasons, to ensure that that are no harmful bacteria, etc. transmitted in the product. Pasteurization, when warranted, is important to rid one of the very real risks of pathogenic contamination and health threatening diseases.

Yes, all eggs and egg products (egg white, egg yolk) used as ingredients in our dressings, sauces, marinades and dips are pasteurized.

Yes, TrueBlue™ is pasteurized to ensure safety for our consumers. Pasteurization (heating process) eliminates the possible presence of harmful bacteria. By using this procedure, we eliminate the need for preservatives. Because the product is pasteurized, remember to refrigerate after opening to maintain freshness. Pasteurization will lessen heat sensitive vitamins such as Vitamin C, but will not have an affect on the antioxidant compounds (such as anthocyanins) in blueberries.

Water can be drunk from the tap throughout Costa Rica. Sanitary standards are very high. Pasteurized milk and dairy products are normal everywhere.

Regular Honey that we can buy in any store is usually pasteurized, because pasteurized honey will not crystallize anymore. Pasteurized honey will stay liquid. And since most consumers prefer liquid honey, the consumer needs to be educated about the difference of the honey that our grandmothers used to swing out of the comb on their farms and today’s un-natural, processed, filtered and worst of all pasteurized honey..

You can pasteurize your own milk if you wish. For example, the milkcan be heated to 145 degrees and held at that temperature for 30 minutes. Alternatively, the milk can be heated to a higher temperature but for a shorter length of time. However, we cannot give a detailed prescription for the process here; and urge you to consult a reliable source of information on the subject. (E.g., The Joy of Cooking, by Rombauer and Becker; and The New Putting Food By, by Hertzberg, Vaughan, and Greene.

Ultra-pasteurized milk (UHT) has been flash-heated with steam to 280?F and then vacuum chilled rapidly back down to 38?F. This temperature variation kills more microorganisms than regular pasteurization. The result is milk with a longer shelf life.

Yes, we pasteurize all our juice products to ensure that they are safe for consumers. This heating process eliminates the possibility of harmful bacteria. Incidentally, we have added the word “pasteurized” to our labels. Please remember to refrigerate after opening to maintain freshness.

We pasteurize all of our cider, but some manufacturers do not. Check the label. The only truly way to be assured of product safety is through pasteurization.

Contrary to raw milk, pasteurized milk is heated to a given temperature (around 72°C for 15 seconds) for a given time, and then quickly chilled. This process destroys almost all of the bacteria in the milk, especially any disease agents. Pasteurization also prolongs the shelf life of milk.

Absolutely! Cow manure can easily splash onto the udders contaminating them with E-coli, salmonella and other pathogenic bacteria. This creates the potential for contamination of dairy products. Dairy products (for human consumption) must be pasteurized to kill these pathogens. There are two ways of pasteurizing colostrum - the optimal flash (15 second) pasteurization and a slow 30-minute vat process.

Yes, all dairy ingredients are made with pasteurized, rBST hormone free milk and do not contain animal enzymes or rennet.

Almost all milk is pasteurized, homogenized and fortified. Pasteurized milk has been treated with heat to kill any germs. Homogenized milks are mixed so the cream and water don’t separate. Milk is fortified with vitamin D (and vitamin A for lowfat and skim milk) to make it even more healthful. Everyone needs these vitamins, and since almost everyone drinks milk, its a great way for people to get them.

The closest thing we have to an article on the nutritional composition of raw milk is the powerpoint presentation on raw milk on the splash page of realmilk.com. The problem is that when you do an analysis for vitamins and minerals, raw milk does not look that different from pasteurized. But what is destroyed is the carrier proteins, which are destroyed by pasteurization. But the tests don't look for this.