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pasteurization
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pasteurization

Treatment of food to reduce the number of micro-organisms it contains and so protect consumers from disease. Harmful bacteria are killed and the development of others is delayed. For milk, the method involves heating it to 72°C/161°F for 15 seconds followed by rapid cooling to 10°C/50°F or lower. The process also kills beneficial bacteria and reduces the nutritive property of milk.

The experiments of Louis Pasteur on wine and beer in the 1850s and 1860s showed how heat treatment slowed the multiplication of bacteria and thereby the process of souring. Pasteurization of milk made headway in the dairy industries of Scandinavia and the USA before 1900 because of the realization that it also killed off bacteria associated with the diseases of tuberculosis, typhoid, diphtheria, and dysentery.
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With disease outbreaks linked to unpasteurized milk rising in the U.
Unpasteurized milk poses health risks without benefits by Journal of Environmental Health
Despite its growing popularity, unpasteurized milk poses serious health risks and no apparent benefits, according to an article in the January issue of Clinical Infectious Diseases.
Unpasteurized milk poses health risk by Currie, Donya / The Nation's Health
Byline: ANI Washington, Dec 17 (ANI): Unpasteurized milk can pose a serious threat due to possible contamination with pathogenic bacteria, say researchers.
Unpasteurized milk poses serious health risks by Asian News International
 
 
 
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