Tag: Pasteurization methods

According to the Centers for Disease Control and Prevention (CDC), between 1998 and 2011, 79% of dairy-related disease outbreaks in the U.S. were due to raw or unpasteurized products. As consumers look for less processed foods, a common question arises: is less pasteurized milk better for health and nutrition than its heavily processed counterparts?

Most Organic Valley milk is ultra-pasteurized, a process that heats milk to a much higher temperature than conventional pasteurization, significantly extending its refrigerated shelf life. This heat treatment effectively kills more spoilage-causing bacteria and spores, explaining why Organic Valley milk lasts longer.

According to Reader's Digest, the main difference between milk in the US and Europe is the pasteurization method used, which affects everything from shelf life to flavor. This fundamental distinction, coupled with variances in farming practices and food regulations, creates a stark contrast between American and European milk products.

An estimated 96% of milk produced in the EU is cow's milk, but processing and regulations mean it's not the same as the milk found in the United States. Multiple factors contribute to why American milk is different from other countries, including the use of growth hormones, pasteurization techniques, and variations in cow diets.