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..

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. See similar questions...

Irradiation has the potential to be used like milk pasteurization in the future. We have confidence in the safety of pasteurized milk for several reasons. The milk is graded and tested to make sure that the milk is clean enough to pasteurize in the first place. Careful industry standards and regulations monitor the effectiveness of the pasteurization process. See similar questions...

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. See similar questions...

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. See similar questions...

Pasteurization is the application of heat for a specified time to a liquid food or beverage to enhance its keeping properties by destroying harmful microorganisms. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

Pasteurization is a process that involves heating milk at temperatures that are high enough to kill harmful bacteria that cause diseases and does not involve the use of any additives whatsoever. Pasteurization not only makes milk safe to drink, it also increases the time it can be kept before it spoils. The nutrient loss that is associated with pasteurization is so small that it is considered insignificant. See similar questions...