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Monday, September 06, 2010

RAW MILK AND PASTEURIZATION - Debunking Milk Myths

Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms responsible for such diseases as listeriosis, typhoid fever, tuberculosis, diphtheria, and brucellosis.

Research shows no meaningful difference in the nutritional values of pasteurized and unpasteurized milk. Pasteurized milk contains low levels of the type of nonpathogenic bacteria that can cause food spoilage, so storing your pasteurized milk in the refrigerator is still important.

While pasteurization has helped provide safe, nutrient-rich milk and cheese for over 120 years, some people continue to believe that pasteurization harms milk and that raw milk is a safe healthier alternative.

Here are some common myths and proven facts about milk and pasteurization:

  • Pasteurizing milk DOES NOT cause lactose intolerance and allergic reations. Both raw milk and pasteurized milk can cause allergic reactions in people sensitive to milk proteins.
  • Raw milk DOES NOT kill dangerous pathogens by itself.
  • Pasteurization DOES NOT reduce milk's nutritional value.
  • Pasteurization DOES NOT mean that it is safe to leave milk out of the refrigerator for extended time, particularly after it has been opened.
  • Pasteurization DOES kill harmful bacteria.
  • Pasteurization DOES save lives.

SAFE TO EAT:

  • Pasteurized milk or cream
  • Hard cheeses such as cheddar, and extra hard grating cheeses such as Parmesan
  • Queso Fresco cheeseSoft cheeses, such as Brie, Camembert, blue-veined cheeses, and Mexican-style soft cheeses such as Queso Fresco, Panela, Asadero, and Queso Blanco made from pasteurized milk
  • Processed cheeses
  • Cream, cottage, and Ricotta cheese made from pasteurized milk
  • Yogurt made from pasteurized milk
  • Pudding made from pasteurized milk
  • Ice cream or frozen yogurt made from pasteurized milk
UNSAFE TO EAT
  • Unpasteurized milk or cream
  • Soft cheeses, such as Brie and Camembert, and Mexican-style soft cheeses such as Queso Fresco, Panela, Asadero, and Queso Blanco made from unpasteurized milk
  • Yogurt made from unpasteurized milk
  • Pudding made from unpasteurized milk
  • Ice cream or frozen yogurt made from unpasteurized milk

Courtesy : FDA

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