Since its introduction more than a century ago,
pasteurization has been recognized around the world as an essential tool for ensuring that milk and dairy products are safe. A simple, effective method to kill bacteria without affecting the taste or nutritional value of milk,
pasteurization typically involves heating raw milk to 161.5 degrees for 15 seconds and then immediately cooling it. “Ultra-pasteurization,” a process that heats milk at a higher temperature for a longer period of time, is used to extend a product’s shelf life.
Pasteurization does not change the nutritional quality or taste of milk and
protects the public from disease-causing microorganisms such as salmonella. Because of
pasteurization, less than 1.0 percent of annual foodborne illness outbreaks in the United States involve dairy foods.