Tag: Pasteurisation

Before homogenization was introduced in the late 19th century, a layer of cream naturally rose to the top of milk. Today, this processing step is standard practice for most dairy, but it raises a key question: is homogenised or unhomogenised milk better for you? This article explores the science behind both types to help you decide.

Since 1939, when Robert Graham started a dairy with just 12 cows, Grahams The Family Dairy has produced a wide range of dairy products, including milk. This long history leads many to ask: is Grahams milk real milk? The answer is a resounding yes, and understanding their process helps clarify any lingering doubts.

According to the Centers for Disease Control and Prevention (CDC), drinking raw, unpasteurised milk was linked to 202 outbreaks causing thousands of illnesses between 1998 and 2018. This critical statistic highlights why the processing status, not just the lack of homogenisation, is the deciding factor in whether unhomogenised milk is safe to consume without boiling.

According to the U.S. Food and Drug Administration (FDA), research shows there is no meaningful difference in the nutrient content of pasteurized and unpasteurized milk, despite common claims to the contrary. For many, the question, "Does pasteurisation destroy nutrients?" is a major point of contention.

According to the CDC, from 1998 through 2018, there were over 200 outbreaks linked to unpasteurised milk, sickening thousands. Understanding **what is unpasteurised dairy** is crucial for making informed decisions regarding milk and other dairy products, particularly for high-risk groups.