Pasteurization is required by State and Federal Laws. It has single handedly put an end to millions of senseless deaths caused by food born pathogens. Diseases like Typhoid, Brucellosis, and Tuberculosis have been nearly eradicated by the pasteurization of dairy products. Low temperature pasteurization heats milk to 145 degrees then cools it very quickly, killing the disease producing bacteria, and leaving much of the good bacteria that makes milk “live” and healthy. Regular commercial pasteurization includes heating milk past the boiling point and therefore killing ‘ALL’ bacteria to extend shelf life, and giving it that ‘cooked taste’.
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