Pasteurization

How is Milk Processed?

Milk can also be ultrapasteurized. This process heats the milk, using pressure and higher temperatures. Ultrapasteurization greatly extends the shelf life over traditional pasteurization.

Milk is also homogenized. This proccess breaks up the milk fat, which normally rises the the top, giving milk an even consistency.

The consumption of raw milk products has been linked food-borne illnesses caused by the bacteria campylobacter, escherichia, listeria, salmonella, yersinia, and brucella. These bacteria cause a variety of symptoms such as diarrhea, stomach cramps, nausea, vomiting, and fever. The pathogens in raw milk are especially dangerous for people with weakened immune systems such as the elderly, young children and those with chronic illnesses. Pregnant women who consume raw milk or soft cheeses are at risk for miscarriage, or severe illness or death of their infant.

The process of pasteurization uses heat to destroy harmful bacteria present in milk without dramatically changing the taste or nutritional value. Pasteurization also increases the shelf life of milk by destroying bacteria that cause milk spoilage.

Milk can be contaminated by the bacteria present on the cow’s udders and teats. Cattle also pick up disease causing pathogens from the fields and barns. Pasteurization has been credited with greatly reducing illnesses caused by contaminated milk products.

Milk goes through the pasteurization process.