Tag: Milk pasteurization

According to the Food and Drug Administration (FDA), pasteurized milk is a safer alternative to raw milk, which can harbor dangerous bacteria. This fact addresses a major concern regarding the hygiene of packaged products and helps answer the common question: Is a milk pack good for health?

According to the FDA, any raw milk cheese sold in the United States must be aged for a minimum of 60 days to reduce the risk of harmful bacteria. This crucial aging process is just one of many factors that sets raw cheddar and regular cheddar apart, impacting everything from flavor profile to texture and nutritional content.

According to the Centers for Disease Control and Prevention, pasteurization has dramatically reduced milk-borne illnesses since its widespread adoption. This process ensures that commercially available 2 percent milk is a safe and wholesome dairy option for most people.

According to the CDC, outbreaks linked to raw milk products are 840 times more likely to cause illness than those associated with pasteurized products. The critical question of whether pasteurized or unpasteurized milk is better for your health involves weighing the proven safety of heating against the perceived, yet scientifically unfounded, benefits of raw milk.

Studies show that UV-C radiation can effectively inactivate microbes in milk, presenting an alternative to traditional pasteurization. The question, "Can you UV sterilize milk?" has become central to the dairy industry's search for minimal processing technologies that satisfy consumer demand for safer, less-processed foods.