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.

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.

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.

Both. By law, any cheese made in the US of raw milk must be aged 60 days or more. So, the fresh and younger cheeses such as Chevre, Teleme, Camellia, and California Crottin are made with pasteurized milk. The Cheddar and Smoked Cheddar are made with raw milk. Redwood Hill Farm Feta comes in both a raw and pasteurized version.

Ultra-pasteurization is a process of heating fluid dairy products at or above 280?F for at least 2 seconds to destroy all pathogenic organisms. Ultra-pasteurized milk is packaged in a protected atmosphere in pre-sterilized containers and then kept refrigerated. The result is milk with a longer shelf life under proper refrigeration of 40?F or lower.

Redwood Hill Farm yogurt is made with pasteurized goat milk. By federal law, all yogurt produced in the US must be made with pasteurized milk.

Pasteurization is the process of heating milk to a temperature high enough to kill any disease causing bacteria that may be present. This is done to safeguard the health of our customers. Pasteurization does not significantly affect the nutritional value of our milk. In Canada it is illegal to sell un-pasteurized milk.

After pasteurization, bacteria found naturally in milk are killed. During the high temperature heating process, cell bodies of these bacteria are ruptured and their contents are spilled, releasing histamines. This causes many milk drinkers to suffer allergic reactions. Almost all of these same consumers can drink raw milk and not have allergies. The high levels of bacteria permitted in milk intended for pasteurization are still found in pasteurized milk..

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.

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

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]

We have avoided publishing production figures along with our components testing results due to the almost universal tendency for such numbers to be held up against those of commercial dairy cattle in intensive management situations, even though high input production numbers have no relevance to the sort of low input management that today's Randalls receive. Other than 4 or 5 Randalls that have been tried out in modern systems, Randalls have no history of such management.

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..

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).