Why does milk need to be pasteurized?
Raw milk
Proponents of raw milk (in the U.S.) advance two basic arguments for unpasteurized milk. They state that pasteurization destroys or damages some of the milk's nutrients, and that while pasteurization may kill dangerous bacteria, it also kills off good bacteria that raw milk supporters have stated to have health benefits. The United States Food and Drug administration has stated that this is false, and that pasteurizing milk does not destroy any of its nutritive value.
Powdered milk
Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. Many dairy products exported conform to standards laid out in Codex Alimentarius. Many forms of milk powder are traded on exchanges.
Milk
Homogenized milk tastes blander but feels creamier in the mouth than unhomogenized. It is whiter and more resistant to developing off flavors. Creamline (or cream-top) milk is unhomogenized. It may or may not have been pasteurized. Milk that has undergone high-pressure homogenization, sometimes labeled as "ultra-homogenized", has a longer shelf life than milk that has undergone ordinary homogenization at lower pressures.
Milk
Microfiltration is a process that partially replaces pasteurization and produces milk with fewer microorganisms and longer shelf life without a change in the taste of the milk. In this process, cream is separated from the skimmed milk and is pasteurized in the usual way, but the skimmed milk is forced through ceramic microfilters that trap 99.9% of microorganisms in the milk (as compared to 99.999% killing of microorganisms in standard HTST pasteurization). The skimmed milk then is recombined with the pasteurized cream to reconstitute the original milk composition.
Pasteurized eggs
Because of the risk of food-borne illness caused by "Salmonella" bacteria that may be present in raw eggs, the U.S. Department of Agriculture requires a safe-handling advisory statement on all packages of raw shell eggs that are not treated to destroy "Salmonella" as follows: "Safe Handling Instructions: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly."
Milk
Finland, where approximately 17% of the Finnish-speaking population has hypolactasia, has had "HYLA" (acronym for "hydrolysed lactose") products available for many years. Lactose of low-lactose level cow's milk products, ranging from ice cream to cheese, is enzymatically hydrolysed into glucose and galactose. The ultra-pasteurization process, combined with aseptic packaging, ensures a long shelf life. In 2001, Valio launched a lactose-free milk drink that is not sweet like HYLA milk but has the fresh taste of ordinary milk. Valio patented the chromatographic separation method to remove lactose. Valio also markets these products in Sweden, Estonia, Belgium, and the United States, where the company says ultrafiltration is used.
Powdered milk
In modern times, powdered milk is usually made by spray drying nonfat skimmed milk, whole milk, buttermilk or whey. Pasteurized milk is first concentrated in an evaporator to approximately 50 percent milk solids. The resulting concentrated milk is then sprayed into a heated chamber where the water almost instantly evaporates, leaving fine particles of powdered milk solids.
Breastfeeding
Mothers express milk for multiple reasons. Expressing breast milk can maintain a mother's milk supply when she and her child are apart. A sick baby who is unable to nurse can take expressed milk through a nasogastric tube. Some babies are unable or unwilling to nurse. Expressed milk is the feeding method of choice for premature babies. Viral disease transmission can be prevented by expressing breast milk and subjecting it to Holder pasteurisation. Some women donate expressed breast milk (EBM) to others, either directly or through a milk bank. This allows mothers who cannot breastfeed to give their baby the benefits of breast milk.
Raw milk
Proponents also invoke the benefits of direct-marketing when promoting the sale of raw milk. The ability of the farmer to eliminate the middle-man and sell directly to the consumer allows for greater profitability. Many manufacturers sell small-scale pasteurization equipment, thereby allowing farmers to both bypass the milk processors and sell pasteurized milk directly to the consumer. Additionally, some small U.S. dairies are now beginning to adopt low-temperature vat pasteurization. Advocates of low-temperature vat pasteurization note that it produces a product similar to raw milk in composition.
Mycobacterium bovis
The main reason that the Department for Environment, Food, and Rural Affairs requires infected or suspected cattle to be culled is to meet EU regulations for the export of meat and dairy products to other member states. No ethical or veterinary reason exists as to why infected animals cannot continue to live out their lives until the normal age for slaughter. All meat and dairy products can still be sold into the human food chain, providing the relevant carcass inspections and milk pasteurisation have been applied.
Herrgårdsost
Herrgårdsost starts as part-skim milk, usually pasteurized. Bacterial starters are introduced to the milk, including lactic acid bacteria, which acidify the milk, and propionic bacteria, which are responsible for producing the carbon dioxide that creates the holes. The soured milk is curdled with rennet and heated to no higher than . The whey is drained and the curd is pressed, forming a wheel, which is then salted in brine. Around two weeks later the cheese wheels are coated in wax. They are aged in this state usually for another three or four months, but often up to 12 or even 24 months.
Grade A Pasteurized Milk Ordinance
The Grade A Pasteurized Milk Ordinance, published by the Food and Drug Administration, outlines minimum standards and requirements for Grade A milk production and processing. Grade A standards are recommended by the National Conference on Interstate Milk Shipments (NCIMS), which is composed of voting representatives from state and local regulatory agencies, and nonvoting representatives of the dairy industry and FDA. As a general rule, FDA accepts the Conference recommendations and incorporates them into the revised PMO. The state regulator (which is usually either the State Department of Agriculture or the State Health Department) adopts the PMO standards as a minimum, and in many cases requires more stringent standards.
United States raw milk debate
According to a 2009 review, milkborne disease outbreaks made up approximately 25% of all food and water contamination disease outbreaks in 1938; pasteurization is largely credited for a dramatic decrease in milkborne disease outbreaks, which made up less than 1% of food and water contamination disease outbreaks by 2005.
Raw milk
Between 2007 and 2016 there were 144 outbreaks connected to raw milk consumption in the United States. Because raw milk production skips the pasteurization process, the germs that are normally removed remain in the milk product. Exposure to raw milk containing harmful germs poses a threat of infection, resulting from bacteria including "Camplyobacter", "Cryptosporidium", "E. coli", "Listeria", and "Salmonella". Additionally, depending on the severity of infection, there may be further threat to human health. Infection has the potential to induce serious illness such as Guillain-Barré syndrome and Hemolytic Uremic Syndrome (HUS). Because of the vulnerability of developing and degrading immune systems, children, pregnant women, the elderly, and those who are immunocompromised are at a heightened risk of experiencing infection from raw milk consumption.
Stichelton
Although most Stilton cheeses have been made with pasteurised milk for many years, until 1989 the Colston Bassett dairy did make one Stilton with unpasteurised milk. However, following an outbreak of food poisoning incorrectly linked to the dairy and subsequently revealed to be unfounded, they decided to end production of the unpasteurised cheese. In 1996, this decision was permanently enshrined when Stilton was awarded Protected Designation of Origin status by the EU, with one of the criteria being the use of pasteurised cows milk.
Sattvic diet
The milk must be obtained from an animal that has a spacious outdoor environment, an abundance of pasture to feed on, water to drink, is treated with love and care, and is not pregnant. The milk may only be collected once the mother's calf has its share. Dairy products like yogurt and cheese (paneer) must be made that day, from milk obtained that day. Butter must be fresh daily as well, and raw; but ghee (clarified butter) can be aged forever, and is great for cooking. Freshness is key with dairy. Milk that is freshly milked from a happy cow, still warm, is nectar to man and woman. Milk that is not consumed fresh can be refrigerated for one to two weeks in its raw state, but must be brought to a boil before drinking, and drunk while still hot/warm. Pasteurization, homogenization, and the use of GMOs and pesticides are all considered poisonous to humans—as is the consumption of milk from cows that are treated poorly, and consuming cold milk.
Dairy cattle
The production of milk requires that the cow be in lactation, which is a result of the cow having given birth to a calf. The cycle of insemination, pregnancy, parturition, and lactation is followed by a "dry" period of about two months before calving, which allows udder tissue to regenerate. A dry period that falls outside this time frames can result in decreased milk production in subsequent lactation. Dairy operations therefore include both the production of milk and the production of calves. Bull calves are either castrated and raised as steers for beef production or used for veal.
Mastitis in dairy cattle
A good milking routine is vital. This usually consists of applying a pre-milking teat dip or spray, such as an iodine spray, and wiping teats dry prior to milking. The milking machine is then applied. After milking, the teats can be cleaned again to remove any growth medium for bacteria. A post milking product such as iodine-propylene glycol dip is used as a disinfectant and a barrier between the open teat and the bacteria in the air.
Mastitis can occur after milking because the teat holes close after 15 minutes if the animal sits in a dirty place with feces and urine.
Processed cheese
The U.S. Food and Drug Administration does not maintain a standard of identity for "pasteurized prepared cheese product," a designation which particularly appears on many Kraft products. Nor does the FDA maintain a standard of identity for "pasteurized process cheese product" (emphasis on the trailing "Product"), a designation which appears particularly on many American store- and generic-branded singles. Products labeled as such may use milk protein concentrate (MPC) in the formulation, an ingredient which does not appear in the above FDA definitions. The desire to use inexpensive imported milk protein concentrate is noted as motivation for the introduction of these and similar terms, and for the relabeling of some products. After an FDA Warning Letter protesting Kraft's use of MPC in late 2002, some varieties of Kraft Singles formerly labeled "pasteurized process cheese food" became "pasteurized prepared cheese product," Velveeta was relabeled from "pasteurized process cheese spread" to "pasteurized prepared cheese product," and Easy Cheese from "pasteurized process cheese spread" to "pasteurized cheese snack."
Feta
Traditionally (and legally within the EU), feta is produced using only whole sheep's milk, or a blend of sheep's and goat's milk (with a maximum of 30% goat's milk). The milk may be pasteurized or not, but most producers now use pasteurized milk. If pasteurized milk is used a starter culture of micro-organisms is added to replace those naturally present in raw milk which are killed in pasteurization.These organisms are required for acidity and flavour development. When the pasteurized milk has cooled to approximately , rennet is added and the casein is left to coagulate. The compacted curds are then cut up and placed in a special mould or a cloth bag to allow the whey to drain. After several hours, the curd is firm enough to cut up and salt; salinity will eventually reach approximately 3%, and the salted curds are then placed (depending on the producer and the area of Greece) in metal vessels or wooden barrels, and allowed to infuse for several days. After the dry-salting of the cheese is complete, aging or maturation in brine (a 7% salt in water solution) takes several weeks at room temperature and then for at least 2 months in a refrigerated high-humidity environment, and as before, this takes place either in wooden barrels or metal vessels, depending on the producer; however, barrel aging is said to give the cheese a unique flavor and is more traditional. The containers are then shipped to supermarkets where the cheese is cut and sold directly from the container; alternatively blocks of standardized weight are packaged in sealed plastic cups with some brine. Feta dries relatively quickly even when refrigerated; if stored for longer than a week, it should be kept in brine or in lightly salted milk.
Mycobacterium bovis
"M. bovis" is usually transmitted to humans by consuming raw, infected cows' milk, although it can also spread via aerosol droplets. Actual infections in humans are nowadays rare in developed countries, mainly because pasteurisation kills "M. bovis" bacteria in infected milk. In the UK, cattle are tested for the disease as part of an eradication program and culled if they test positive. Such cattle can still enter the human food chain, but only after a government veterinary surgeon has inspected the carcass and certified that it is fit for human consumption. However, in areas of the developing world where pasteurisation is not routine, "M. bovis" is a relatively common cause of human tuberculosis.
Psychrophile
Psychrotrophic bacteria are of particular concern to the dairy industry. Most are killed by pasteurization; however, they can be present in milk as post-pasteurization contaminants due to less than adequate sanitation practices. According to the Food Science Department at Cornell University, psychrotrophs are bacteria capable of growth at temperatures at or less than . At freezing temperatures, growth of psychrotrophic bacteria becomes negligible or virtually stops.
Raw milk
Milk can be repasteurized, as is done when pasteurized milk is shipped from the US mainland to Hawaii, which can be done to extend the expiration date.
Creamery
In a dairy, the creamery is the location of cream processing. Cream is separated from whole milk; pasteurization is done to the skimmed milk and cream separately. Whole milk for sale has had some cream returned to the skimmed milk.
Thermization
Thermization, also spelled thermisation, is a method of sanitizing raw milk with low heat. "Thermization is a generic description of a range of subpasteurization heat treatments (57 to 68°C × 10 to 20 s) that markedly reduce the number of spoilage bacteria in milk with minimal heat damage." The process is not used on other food products, and is similar to pasteurization but uses lower temperatures, allowing the milk product to retain more of its original taste. In Europe, there is a distinction between cheeses made of thermized milk and raw-milk cheeses. However, the United States' Food and Drug Administration (FDA) places the same regulations on all unpasteurized cheeses. As a result, cheeses from thermized milk must be aged for 60 days or more before being sold in the United States, the same restriction placed on raw-milk cheeses by the FDA.
United States raw milk debate
Pasteurization does lead to decreased levels of several vitamins, but only approximately 0–10%. Research shows only very slight differences in the nutritional values of pasteurized and unpasteurized milk. Raw milk contains very little vitamin D, which is added to processed milk.
Dairy
Dairy products manufactured under unsanitary or unsuitable conditions have an increased chance of containing bacteria. Proper sanitation practices help to reduce the rate of bacterial contamination, and pasteurization greatly decreases the amount of contaminated milk that reaches the consumer. Many countries have required government oversight and regulations regarding dairy production, including requirements for pasteurization.
Food and Drug Administration
The FDA also requires milk to be pasteurized to remove bacteria.
Ultra-high-temperature processing
UHT milk has seen large success in much of Europe, where across the continent as a whole 7 out of 10 Europeans drink it regularly. In fact, in a hot country such as Spain, UHT milk is preferred due to high costs of refrigerated transportation and "inefficient cool cabinets". UHT is less popular in Northern Europe and Scandinavia, particularly in Denmark, Finland, Norway, Sweden, the United Kingdom and Ireland. It is also less popular in Greece, where fresh pasteurized milk is the most popular type of milk. This may be largely due to the differential rates of lactose intolerance within Europe; populations with high tolerance can drink milk in large amounts, making the lower palatability of UHT milk more noticeable.
Raw milk
Shops are not permitted to sell unpasteurised milk to consumers in Norway Sweden Finland and Denmark. All four countries allow limited "barn door" sales subject to strict controls. One distributor in Denmark is licensed to supply restaurants with raw milk from approved farms. Pasteurisation of milk became common practice in Denmark and Sweden in the mid-1880s.
Half and half
In the United States, half-and-half must contain between 10.5 and 18 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.
Milk
In many cultures, especially in the West, humans continue to consume milk beyond infancy, using the milk of other mammals (especially cattle, goats and sheep) as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, an enzyme necessary for digesting the lactose in milk. People therefore converted milk to curd, cheese and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood. This mutation allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products.
Baby Gaga
At least 15 mothers have volunteered to donate their breast milk. The breast milk donors have been medically screened and the milk pasteurized. Donors also have to meet hospital/blood donor requirements.
Pasteurized eggs
In Europe, all hens are required to be vaccinated against salmonellosis. Eggs are not washed or refrigerated since condensation could lead to salmonellosis contamination. In the US, it is important to keep eggs refrigerated since not all hens are vaccinated.
Francis M. Pottenger Jr.
In another study, dubbed the "Milk Study," the cats were fed 2/3 milk and 1/3 meat. All groups were fed raw meat with different groups getting raw, pasteurized, evaporated, sweetened condensed or raw metabolized vitamin D milk. The cats on raw milk were the healthiest while the rest exhibited varying degrees of health problems similar to the previous cooked meat study. 
This particular Pottenger cat study has been cited by advocates of raw milk as evidence that it is likely healthier for humans than pasteurized milk.
Alkaline phosphatase
Pasteurization verification is typically performed by measuring the fluorescence of a solution which becomes fluorescent when exposed to active ALP. Fluorimetry assays are required by milk producers in the UK to prove alkaline phosphatase has been denatured, as p-Nitrophenylphosphate tests are not considered accurate enough to meet health standards.
Lucy Appleby
In the late 1980s a series of public health scares led supermarkets to stop selling cheese made from unpasteurised milk. Whilst many cheesemakers felt compelled to pasteurise their milk in order retain the supermarkets' business, Appleby did not follow suit believing that quality unpasteurised milk was key to the flavour and texture of her cheese. Appleby subsequently co-founded, with Randolph Hodgson, the Specialist Cheesemakers Association, to lobby for the preservation of cheeses made with unpasteurised milk and to encourage excellence in farmhouse cheesemaking.
Soured milk
Raw milk that has not gone sour is sometimes referred to as "sweet milk", because it contains the sugar lactose. Fermentation converts the lactose to lactic acid, which has a sour flavor. Before the invention of refrigeration, raw milk commonly became sour before it could be consumed, and various recipes incorporate such leftover milk as an ingredient. Sour milk produced by fermentation differs in flavor from that produced by acidification, because the acids commonly added in commercial manufacture have different flavors from lactic acid, and also because fermentation can introduce new flavors. Modern food safety standards mean that milk that has gone sour is not considered safe to drink. Buttermilk is a common modern substitute for naturally soured milk.
Food technology
Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to apply scientific knowledge to food handling. Besides research into wine spoilage, Pasteur researched the production of alcohol, vinegar, wines and beer, and the souring of milk. He developed pasteurization—the process of heating milk and milk products to destroy food spoilage and disease-producing organisms. In his research into food technology, Pasteur became the pioneer into bacteriology and of modern preventive medicine.
Flash pasteurization
The standard US protocol for flash pasteurization of milk, 71.7 °C (161 °F) for 15 seconds in order to kill "Coxiella burnetii" (the most heat-resistant pathogenic germ found in raw milk), was introduced in 1933, and results in 5-log reduction (99.999%) or greater reduction in harmful bacteria. An early adopter of pasteurization was Tropicana Products, which has used the method since the 1950s. The juice company Odwalla switched from non-pasteurized to flash-pasteurized juices in 1996 after tainted unpasteurized apple juice containing sickened many children and killed one.
Honey
Fermentation of honey usually occurs after crystallization, because without the glucose, the liquid portion of the honey primarily consists of a concentrated mixture of fructose, acids, and water, providing the yeast with enough of an increase in the water percentage for growth. Honey that is to be stored at room temperature for long periods of time is often pasteurized, to kill any yeast, by heating it above .
Šar cheese
In the traditional way of production sheep milk was retained in its original temperature and not pasteurized. Later, in the more modern way the milk was pasteurized before used for cheese production. After pasteurization, the milk gets a dose of yeast which needs which is required for the fermentation process. Again, in the traditional method this yeast was taken from sheep gallstone whereas nowadays it is bought ready to use. After fermentation, the milk is poured into a diaper and compressed to release the liquid Whey remains of the fermentation process. The milk (or pre-cheese) stays in the diaper until it gains a strong and solid state and also starts to change its color from white to light yellow. After that, the cheese is taken out and stays for a few days on racks, in closed door places with low temperature. Finally, it is broken down in pieces (by hand), salted water with Dill is prepared and both are stacked into plastic jars for shipping. An interesting fact is that even the type of wood used in constructing the racks affects the aroma and quality of the cheese. For example, one type of wood which is known to be neutral, doesn't impact the aroma of the cheese and is used most to construct those racks is called "Pinus peuce".
Total production of Šar cheese is about 25 tones per year which is mainly produced in the region of Dragaš from sheep and cow milk. Main characteristics related to Šar cheese is availability during all year, quality, saltiness and equal presentation in all regions of Kosovo. While mostly produced in private households, the past decade has seen the rise of industrial Šar cheese manufacturers. The majority of these entrepreneurs operate in and around Prizren, such as ABI Industry, a fruit and vegetable processing company which also makes this popular cheese.There is no significant difference between the traditional and industrial method of Šar cheese production. The industrial version is made from pasteurized milk which is then fermented. Traditionally prepared cheese cannot be eaten until it has thoroughly absorbed the salt and has ripened, while industrially produced cheese is sent to the market after two weeks and can be eaten immediately.Veterans in industrial Šar cheese production are the above mentioned ABI and another Prizren factory – Sharri – which has been in this business for a decade.
Šar cheese is mostly sold across the region of the Western Balkans. However, since people from Kosovo live and work in Western Europe – for example in Germany and Switzerland – cheese manufacturers are visiting food fairs in these countries, hoping to enter the Western European markets.
There are two main variants of Šar cheese: Traditional (Hard) and Soft. The main difference between the two is its state, although saltiness and smell can also vary. The soft variant has only later appeared whereas the traditional type has been produced in the same way since the beginning and is also the preferred flavor of the two.
International Association for Food Protection
In 1923, the Association deemed pasteurization as necessary for processing milk products, and endorsed pasteurization as the only adequate safeguard for milk supplies. US Public Health Service's annual report on milk-borne outbreaks has been decreased from 40-60 per year in the 1920s to about 20 per year after World War II.
Raw milk
Pasteurization is widely used to prevent infected milk from entering the food supply. The pasteurization process was developed in 1864 by French scientist Louis Pasteur, who discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage.
Milk fever
Milk fever, postparturient hypocalcemia, or parturient paresis is a disease, primarily in dairy cattle but also seen in beef cattle and non-bovine domesticated animals, characterized by reduced blood calcium levels (see: Hypocalcemia). It occurs following parturition, at onset of lactation, when demand for calcium for colostrum and milk production exceeds the body's ability to mobilize calcium. "Fever" is a misnomer, as body temperature during the disease is generally not elevated. Milk fever is more commonly seen in older animals (which have reduced ability to mobilize calcium from bone) and in certain breeds (such as Channel Island breeds).
Nathan Straus
In 1892 he and his wife privately funded the Nathan Straus Pasteurized Milk Laboratory to provide pasteurized milk to children to combat infant mortality and tuberculosis. In his battles with the disease he opened the Tuberculosis Preventorium for Children at Lakewood Township, New Jersey (later it was moved to Farmingdale, New Jersey) in 1909. Their book, "Disease in Milk: The Remedy Pasteurization: The Life Work of Nathan Straus" records that unclean, unpasteurized milk fed to infants was the chief cause of tuberculosis, typhoid, scarlet fever, diphtheria and other diseases that were the main cause of a 25% infant mortality rate in the U.S. in 1890, 15% in 1903 (but 7% in New York in 1900, where pasteurized milk had already become the norm) (it is now below 1% in the U.S.). Straus is credited as the leading proponent of the pasteurization movement, which eliminated the hundreds of thousands of deaths per year then due to disease-bearing milk.
Dairy farming
Every time a cow enters the parlor several things need to happen to ensure milk quality and cow health. First, the cow’s udder must be cleaned and disinfected to prevent both milk contamination and udder infections. Then the milking technician must check each teat for signs of infection by observing the first stream of milk. During this processes, called stripping the teat, the milking technician is looking for any discoloration or chunkiness that would indicate mastitis, an infection in the cow’s mammary gland. Milk from a cow with mastitis cannot enter the human milk supply, thus farmers must be careful that infected milk does not mix with the milk from healthy cows and that the cow gets the necessary treatment. If the cow passes the mastitis inspection, the milking technician will attach the milking cluster. The cluster will run until the cow is fully milked and then drop off. The milk travels immediately through a cooling system and then into a large cooled storage tank, where it will stay until picked up by a refrigerated milk truck. Before the cow is released from the milking stalls her teats are disinfected one last time to prevent infection.
Raw milk
One study used mice to evaluate the difference in nutritional values between raw and pasteurized milk. Mice were separated into two groups: a pasteurized milk group and a raw milk group. Each group consisted of breeding pairs. The conclusion of the study measured no significant difference in weights of pasteurized to raw milk consuming mice. Birth weights were measured from each group and showed no significant differences between groups. Overall the study showed no measurable significant difference in nutritional value in growth and fertility of mice.
Raw milk
After sufficient scientific study led to the development of germ theory, pasteurization was introduced in the United States in the 1890s. This move successfully controlled the spread of highly contagious bacterial diseases including "E. coli", bovine tuberculosis and brucellosis (all thought to be easily transmitted to humans through the drinking of raw milk). In the early days after the scientific discovery of bacteria, there was no product testing to determine whether a farmer's milk was safe or infected, so all milk was treated as potentially contagious. After the first tests were developed, some farmers took steps to prevent their infected animals from being killed and removed from food production, sometimes even falsifying test results to make their animals appear free of infection. Recent advances in the analysis of milk-borne diseases have enabled scientists to track the DNA of the infectious bacteria to the cows on the farms that supplied the raw milk.
Buttermilk
Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life. However, in establishments that used cream separators, the cream is hardly acidic at all.
Pasteurized eggs
Opinion on the quality of pasteurized shell eggs is mixed, and sometimes depends on whether comparisons involve experimental processes or products that are actually on the market. Taste tests noted deficiencies in pasteurized shell eggs experimentally produced via a microwaved pasteurization process (not for commercially available pasteurized shell eggs). Using commercially available pasteurized shell eggs, a "San Francisco Chronicle" reporter noted a "slight chemical taste" for pasteurized shell eggs, and a Lifescript blogger noted a "barely detectable" flavor and aroma difference and stated the eggs were "worth" their price. "Relish" magazine states that pasteurized shell eggs “look like real eggs, act like real eggs and taste like real eggs.” 
“Independent taste tests conducted in Good Housekeeping kitchens have not been able to tell any differences between raw and pasteurized eggs,” according to "Food Safety News", and in two out of three tastings a "Chicago Tribune" reporter preferred pasteurized eggs flavor over farmers market eggs. 
According to "International Business Times", demand for pasteurized shell eggs within the food service industry is strong because, as of 2008, “states such as California, Iowa, Michigan, Wisconsin and Illinois have adopted the most recent FDA Food Code, in which pasteurized shell eggs shall be substituted for raw eggs to at-risk groups.”
Donkey milk
Today, donkey milk is still used in the manufacture of soaps and creams with donkey's milk.This product is made to safeguard the highest biological quality of donkey milk, so to preserve its nutritional, functional and cosmetic properties. This is possible because with freeze-dried the milk is frozen and brought under vacuum at low temperatures. During this process the water is removed by sublimation. The result is approximately ten percent of solid substance what is called donkey milk lyophilized (or freeze dried). It is in powder form easy to reconstitute. The lyophilized product has to be packaged without any oxygen. The durability of donkey milk lyophilized can take 2 year.
Raw milk
In the early 20th century many states allowed the sale of raw milk that was certified by a "medical milk commission", effectively allowing an alternative of extra inspection for pasteurization. Now most states impose restrictions on raw milk suppliers due to concerns about safety. Forty-three U.S. states allow sales of raw milk. Cow shares can be found, and raw milk purchased for animal consumption in many states where retail for human consumption is prohibited. The sale of raw milk cheese is permitted as long as the cheese has been aged for 60 days or more.
Pasteurization
Milk is an excellent medium for microbial growth, and when it is stored at ambient temperature bacteria and other pathogens soon proliferate. The US Centers for Disease Control (CDC) says improperly handled raw milk is responsible for nearly three times more hospitalizations than any other food-borne disease source, making it one of the world's most dangerous food products. Diseases prevented by pasteurization can include tuberculosis, brucellosis, diphtheria, scarlet fever, and Q-fever; it also kills the harmful bacteria "Salmonella", "Listeria", "Yersinia", "Campylobacter", "Staphylococcus aureus", and "", among others.
Pasteurization
During the early 20th century, there was no robust knowledge of what time and temperature combinations would inactivate pathogenic bacteria in milk, and so a number of different pasteurization standards were in use. By 1943, both HTST pasteurization conditions of for 15 seconds, as well as batch pasteurization conditions of for 30 minutes, were confirmed by studies of the complete thermal death (as best as could be measured at that time) for a range of pathogenic bacteria in milk. Complete inactivation of "Coxiella burnetii" (which was thought at the time to cause Q fever by oral ingestion of infected milk) as well as of "Mycobacterium tuberculosis" (which causes tuberculosis) were later demonstrated. For all practical purposes, these conditions were adequate for destroying almost all yeasts, molds, and common spoilage bacteria and also for ensuring adequate destruction of common pathogenic, heat-resistant organisms. However, the microbiological techniques used until the 1960s did not allow for the actual reduction of bacteria to be enumerated. Demonstration of the extent of inactivation of pathogenic bacteria by milk pasteurization came from a study of surviving bacteria in milk that was heat-treated after being deliberately spiked with high levels of the most heat-resistant strains of the most significant milk-borne pathogens.
Scurvy
Infantile scurvy emerged in the late 19th century because children were being fed pasteurized cow's milk, particularly in the urban upper class. While pasteurization killed bacteria, it also destroyed vitamin C. This was eventually resolved by supplementing with onion juice or cooked potatoes.
Baby Gaga
Once the milk has been cooked and mixed up with the ice cream, it is believed that all bioactive ingredients in the milk are decayed. Also the milk has to be pasteurized so that it doesn't contain bacteria.
Infant formula
Although cow's milk is the basis of almost all infant formula, plain cow's milk is unsuited for infants because of its high casein content and low whey content, and untreated cow's milk is not recommended before the age of 12 months. The infant intestine is not properly equipped to digest non-human milk, and this may often result in diarrhea, intestinal bleeding and malnutrition. To reduce the negative effect on the infant's digestive system, cow's milk used for formula undergoes processing to be made into infant formula. This includes steps to make protein more easily digestible and alter the whey-to-casein protein balance to one closer to human milk, the addition of several essential ingredients (often called "fortification", see below), the partial or total replacement of dairy fat with fats of vegetable or marine origin, etc.
Human–animal breastfeeding
Terracotta feeding bottles surviving from the third millennium BC in Sumeria indicate that children who were not being breastfed were receiving animal milk, probably from cows. It is possible that some infants directly suckled lactating animals, which served as alternatives to wet nurses. Unless another lactating woman was available, a mother who lacked enough breast milk was likely to lose her child. To avert that possibility if a wet nurse was not available, an animal such as a donkey, cow, goat, sheep or dog could be employed. Suckling directly was preferable to milking an animal and giving the milk, as contamination by microbes during the milking process could lead to the infant contracting a deadly diarrheal disease. It was not until as late as the 1870s that stored animal milk became safe to drink due to the invention of pasteurisation and sterilisation.
Milk sickness
Human milk sickness is uncommon today in the United States. Current practices of animal husbandry generally control the pastures and feed of cattle, and the pooling of milk from many producers lowers the risk of tremetol present in dangerous amounts. The poison tremetol is not inactivated by pasteurization. Although extremely rare, milk sickness can occur if a person drinks contaminated milk or eats dairy products gathered from a single cow or from a smaller herd that has fed on the white snakeroot plant. There is no cure, but treatment is available.
Raw milk
Those favoring the consumption of raw milk believe that raw milk and associated products are more nutritious, build a healthy immune system and taste better. Those favoring the consumption of pasteurized milk consider the pathogen risk associated with drinking raw milk unacceptable.
Pasteurized eggs
After pasteurization, the eggs are coated with food-grade wax to maintain freshness and prevent environmental contamination and stamped with a blue or red "P" in a circle to distinguish them from unpasteurized eggs.
Goat
In some parts of the world, especially Europe and North America, distinct breeds of goats are kept for dairy (milk) and for meat production. Excess male kids of dairy breeds are typically slaughtered for meat. Both does and bucks of meat breeds may be slaughtered for meat, as well as older animals of any breed. The meat of older bucks (more than one year old) is generally considered not desirable for meat for human consumption. Castration at a young age prevents the development of typical buck odor.
Dairy goats are generally pastured in summer and may be stabled during the winter. As dairy does are milked daily, they are generally kept close to the milking shed. Their grazing is typically supplemented with hay and concentrates. Stabled goats may be kept in stalls similar to horses, or in larger group pens. In the US system, does are generally rebred annually. In some European commercial dairy systems, the does are bred only twice, and are milked continuously for several years after the second kidding.
Pasteurization
In milk, the color difference between pasteurized and raw milk is related to the homogenization step that takes place prior to pasteurization. Before pasteurization, milk is homogenized to separate the solids (fat) from the liquid, which results in the pasteurized milk having a whiter appearance compared to raw milk. For vegetable products, color degradation is dependent on the temperature conditions and the duration of heating.
Flash pasteurization
Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, kosher wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have varying responses to the process.
Drink
Pasteurisation is the process of heating a liquid for a period of time at a specified temperature, then immediately cooling. The process reduces the growth of micro-organisms within the liquid, thereby increasing the time before spoilage. It is primarily used on milk, which prior to pasteurisation is commonly infected with pathogenic bacteria and therefore is more likely than any other part of the common diet in the developed world to cause illness.
Human milk banking in North America
Milk banks require freezers and pasteurizers for processing milk. Most milk banks have two freezers, for unprocessed and processed milk. The HMBANA guidelines state that "all milk should be heat treated for 30 minutes at 62.5 °C. Heat treatment of milk occurs at 62.5°C for 30 minutes (Holder pasteurizing)" (Arnold, 1997, p. 243). At the end of pasteurization, another sample of milk is tested to make sure the treatment was effective. Colony counts should be zero and no bacterial growth should be detected (Arnold, 1997). Containers for pasteurizing must be able to withstand heating and cooling without breakage or leaking. Most containers are recyclable, usually glass or plastic.
Milk
Pasteurization of cow's milk initially destroys any potential pathogens and increases the shelf life, but eventually results in spoilage that makes it unsuitable for consumption. This causes it to assume an unpleasant odor, and the milk is deemed non-consumable due to unpleasant taste and an increased risk of food poisoning. In raw milk, the presence of lactic acid-producing bacteria, under suitable conditions, ferments the lactose present to lactic acid. The increasing acidity in turn prevents the growth of other organisms, or slows their growth significantly. During pasteurization, however, these lactic acid bacteria are mostly destroyed.
Scalded milk
Scalded milk is dairy milk that has been heated to . At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins.
Starch production
It is a suspension of starch in water, which needs dewatering up to 20% of moisture.
This is equivalent to the moisture content of commercial starch when stored. High temperatures cannot be used in this process because of the danger of starch gelatinization which destroys granular structure. It may result in significant changes of the functional starch properties. Therefore, removal of excess water from milk shall be done only under conditions that prevent the gelatinization of starch.
Pasteurization
"La Maison Appert" (), in the town of Massy, near Paris, became the first food-bottling factory in the world, preserving a variety of foods in sealed bottles. Appert's method was to fill thick, large-mouthed glass bottles with produce of every description, ranging from beef and fowl to eggs, milk and prepared dishes. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise. The bottle was then wrapped in canvas to protect it while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly. Appert patented his method, sometimes called "appertisation" in his honor.
Milk
Milk is a nutrient-rich, white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who are breastfed) before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose. Interspecies consumption of milk is not uncommon, particularly among humans, many of whom consume the milk of other mammals.
United States raw milk debate
Pasteurization is credited with dramatically reducing pathogens found in milk. This improves the shelf-life and safety of the processed milk. Advocates of drinking raw milk claim various health benefits they attribute to raw milk that are lost in the pasteurization process, and claim that raw milk can be produced as hygienically as pasteurized milk. Raw milk advocates may go as far as to claim that untreated milk is a "miracle cure" for illnesses such as asthma or gastrointestinal disorders. A 2006 systematic review of infections associated with raw milk contends that pasteurized milk is substantially safer than raw milk, and comparably nutritious to raw milk, therefore there is no scientific reason for choosing raw milk products. Similarly, a recent review authored by the Belgian Federal Agency for the Safety of the Food Chain and experts from Belgian universities and institutions concluded that "raw milk poses a realistic health threat due to a possible contamination with human pathogens. It is therefore strongly recommended that milk should be heated before consumption. With the exception of an altered organoleptic [flavor] profile, heating (in particularly ultra high temperature and similar treatments) will not substantially change the nutritional value of raw milk or other benefits associated with raw milk consumption."
Raw milk
Outbreaks have occurred in the past from consuming food products made with raw milk. One of the potential pathogens in raw milk, "Listeria monocytogenes", can survive the pasteurization process and contaminate post-pasteurization environments. Milk and dairy products made with that milk then become recontaminated. Consistent contamination persists by bacteria survival in bio-films within the processing systems. One food item that has commonly used raw milk in its production in the past is cheese. Several different types of cheeses made with raw milk are consumed by a large portion of the United States population, including soft cheeses. Since Gouda cheese has a 60-day aging period prior to its consumption, it has previously been hypothesized that no bacteria would persist through that time. A review study published in the "Journal of Food Protection" showed that "E. coli" 0157:H7 has the ability to persist through the aging period of Gouda cheese. The study's evidence included three different outbreaks prior to 2013 associated with this specific strain of "E. coli" in Gouda cheese.
Buttermilk
The tartness of buttermilk is due to acid in the milk. The increased acidity is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous.
Lactic acid fermentation
Even if this chemical process hasn’t been properly described before Pasteur’s work, people had been using microbial lactic acid fermentation for food production much earlier. Chemical analysis of archeological finds showed that milk fermentation uses predate the historical period, its first applications were probably a part of the Neolithic Revolution. Since milk naturally contains lactic acid bacteria, the discovery of the fermentation process was quite evident, since it happens spontaneously at an adequate temperature. The problem of these first farmers was that fresh milk is nearly not digestible by an adult, so they had an interest to discover this mechanism: In fact, lactic acid bacteria contain the needed enzymes to digest lactose, and their populations multiply strongly during the fermentation. Therefore, even short-fermented milk contains enough enzymes to digest the lactose molecules, once the milk is in the human body, what allowed also adults to consume it. Even safer was a longer fermentation, which was practiced for cheesemaking. This process was discovered a very long time ago too, what is proofed by recipes for cheese production on Cuneiform scripts, the first written documents that exist, and a bit later in Babylonian and Egyptian texts.
What's interesting is the theory of the competitive advantage of fermented milk products. The idea of this theory is that the women of these first settled farmer clans could shorten the time between two children thanks to the additional lactose uptake from milk consumption. This factor may have given them an important advantage to out-compete the hunter-gatherer societies. 
With the increasing consumption of milk products these societies developed a lactase persistence by epigenetic inheritance, which means that the milk-digesting enzyme lactase was present in their body during the whole lifetime, so they could drink unfermented milk as adults too. This early habituation to lactose consumption in the first settler societies can still be observed today on regional differences of this mutation’s concentration. It’s estimated that about 65% of world population still lacks it. Since these first societies came from regions around eastern Turkey to central Europe, the gene appears more frequently there and in North America, as it was settled by Europeans. On the contrary, lactose intolerance is much more present in Asian countries.
Fermentation
The turning point came when Louis Pasteur (1822–1895), during the 1850s and 1860s, repeated Schwann's experiments and showed that fermentation is initiated by living organisms in a series of investigations. In 1857, Pasteur showed that lactic acid fermentation is caused by living organisms. In 1860, he demonstrated that bacteria cause souring in milk, a process formerly thought to be merely a chemical change, and his work in identifying the role of microorganisms in food spoilage led to the process of pasteurization. In 1877, working to improve the French brewing industry, Pasteur published his famous paper on fermentation, ""Etudes sur la Bière"", which was translated into English in 1879 as "Studies on fermentation". He defined fermentation (incorrectly) as "Life without air", but correctly showed that specific types of microorganisms cause specific types of fermentations and specific end-products.
Ultra-high-temperature processing
The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products. An alternative process is HTST pasteurization (high temperature/short time), in which the milk is heated to for at least 15 seconds.
Industrial microbiology
_The production of yogurt starts from the pasteurization of milk, where undesired microbes are reduced or eliminated. 
_Once the milk is pasteurized the milk is ready to be processed to reduce fat and liquid content, so what remains is mostly solid content. 
_This can be done by drying the milk so that the liquid evaporates or by adding concentrated milk. 
_Increasing the solid content of the milk also increases the nutritional value since the nutrients are more concentrated.
_After this step is accomplished, the milk is ready for fermentation where the milk gets inoculated with bacteria in hygienic stainless steel containers and then gets carefully monitored for lactic acid production, temperature and pH.
Nutrition
A dramatic example of the effect of food processing on a population's health is the history of epidemics of beri-beri in people subsisting on polished rice. Removing the outer layer of rice by polishing it removes with it the essential vitamin thiamine, causing beri-beri. Another example is the development of scurvy among infants in the late 19th century in the United States. It turned out that the vast majority of sufferers were being fed milk that had been heat-treated (as suggested by Pasteur) to control bacterial disease. Pasteurisation was effective against bacteria, but it destroyed the vitamin C.
Pasteurization
As a result of the unsuitability of microbiological techniques, milk pasteurization efficacy is typically monitored by checking for the presence of alkaline phosphatase, which is denatured by pasteurization. Destruction of alkaline phosphatase ensures the destruction of common milk pathogens. Therefore, the presence of alkaline phosphatase is an ideal indicator of pasteurization efficacy. For liquid eggs, the effectiveness of the heat treatment is measured by the residual activity of α-amylase.
Evaporated milk
Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. After the water has been removed, the product is chilled, stabilized, packaged and sterilized. It is commercially sterilized at 240-245 °F (115-118 °C) for 15 minutes. A slightly caramelized flavor results from the high heat process (Maillard reaction), and it is slightly darker in color than fresh milk. The evaporation process concentrates the nutrients and the food energy (kcal); unreconstituted evaporated milk contains more nutrients and calories than fresh milk per unit volume.
Milk
In 1863, French chemist and biologist Louis Pasteur invented pasteurization, a method of killing harmful bacteria in beverages and food products. He developed this method while on summer vacation in Arbois, to remedy the frequent acidity of the local wines. He found out experimentally that it is sufficient to heat a young wine to only about for a brief time to kill the microbes, and that the wine could be nevertheless properly aged without sacrificing the final quality. In honor of Pasteur, the process became known as "pasteurization". Pasteurization was originally used as a way of preventing wine and beer from souring. Commercial pasteurizing equipment was produced in Germany in the 1880s, and producers adopted the process in Copenhagen and Stockholm by 1885.
United States raw milk debate
Advocates of drinking raw milk claim raw milk contains desirable substances, such as enzymes, that cannot survive the heating process and may be destroyed during pasteurization; specifically, immunoglobulins and the enzymes lipase and phosphatase, which are inactivated by heat, are believed to be beneficial. In contrast, food scientists and FDA officials assert that most "beneficial" enzymes survive pasteurization; that those few enzymes that are present in raw milk and denatured in pasteurized milk are ultimately degraded in the low pH environment of the stomach anyway; and that the enzymes present in milk are not used by humans to metabolize nutrients.
Pasteurization
As a precaution, modern HTST pasteurization processes must be designed with flow-rate restriction as well as divert valves which ensure that the milk is heated evenly and that no part of the milk is subject to a shorter time or a lower temperature. It is common for the temperatures to exceed 72 °C by 1.5 °C or 2 °C.
Pascalization
The process that Hite reported on was not feasible for widespread use and did not always completely sterilize the milk. While more extensive investigations followed, the original study into milk was largely discontinued due to concerns over its effectiveness. Hite mentioned "certain slow changes in the milk" related to "enzymes that the pressure could not destroy".
Sheffield Farms
L. B. Halsey, a lawyer who married Sarah Frances Sheffield, (daughter of the late John H and Anne Maria Sheffield) became interested in the dairy business when called upon to help deliver his widowed mother-in-law’s butter. Through careful selection and breeding the Sheffield herd of Mahwah, New Jersey, produced superior milk, which in turn made fine butter. He began marketing the butter in his spare time in the city and by 1880 had given up the law to devote himself to the dairy trade. His first innovation was to design a covered milk wagon that protected fluid milk from dust. Halsey trained other farmers to improve the quality of their milk and bought milk only from the best herds.
In 1892, he installed the first pasteurizing machine in the United States, imported from Germany, at Sheffield Farms’ Bloomville, New York, plant. The following year, pasteurization was demonstrated at the Columbian Exposition in Chicago. Commercial milk pasteurization was introduced in Baltimore in 1893 but Cincinnati is credited with the first large scale pasteurization program in America. New York City followed in 1898, although pasteurization was not yet required for some years.
Pasteurized eggs
Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked. They may be sold as liquid egg products or pasteurized in the shell.
Joan of Arc
In response to another such theory alleging that her visions were caused by bovine tuberculosis as a result of drinking unpasteurized milk, historian Régine Pernoud wrote that if drinking unpasteurized milk could produce such potential benefits for the nation, then the French government should stop mandating the pasteurization of milk.
Flavored milk
Jamie Oliver, host of Jamie Oliver's Food Revolution, brought attention in the United States to public schools that serve flavored milk in the school cafeterias. Flavored milk advocates claim that many children will avoid the nutrition found in milk unless it has been flavored, with the benefits of milk outweighing a few teaspoons of sugar. Opponents say that with rising levels of obesity and heart disease, flavored milk should be removed from schools and children should be taught to drink plain milk.
Pasteurization
Prior to industrialization, dairy cows were kept in urban areas to limit the time between milk production and consumption, hence the risk of disease transmission via raw milk was reduced. As urban densities increased and supply chains lengthened to the distance from country to city, raw milk (often days old) became recognized as a source of disease. For example, between 1912 and 1937, some 65,000 people died of tuberculosis contracted from consuming milk in England and Wales alone. Because tuberculosis has a long incubation period in humans, it was difficult to link unpasteurized milk consumption with the disease. In 1892, chemist Earnest Lederle experimentally inoculated milk from tuberculosis-diseased cows into guinea pigs, which caused them to develop the disease. In 1910, Lederle, then in the role of Commissioner of Health, introduced mandatory pasteurization of milk in New York City.
Sour cream
After the process of pasteurization, there is a cooling process where the mixture is cooled down to a temperature of 20˚C. The reason that the mixture was cooled down to the temperature of 20˚C is due to the fact that this is an ideal temperature for mesophilic inoculation. After the homogenized cream has been cooled to 20˚C, it is inoculated with 1-2% active starter culture. The type of starter culture utilized is essential for the production of sour cream. The starter culture is responsible for initiating the fermentation process by enabling the homogenized cream to reach the pH of 4.5 to 4.8. Lactic acid bacteria (hereto known as LAB) ferment lactose to lactic acid, they are Gram-positive facultative anaerobes. The strains of LAB that are utilized to allow the fermentation of sour cream production are Lactococcus lactis subsp latic or Lactococcus lactis subsp cremoris they are lactic acid bacteria associated with producing the acid. The LAB that are known for producing the aromas in sour cream are Lactococcus lactis ssp. lactis biovar diacetyllactis. Together these bacteria produce compounds that will lower the pH of the mixture, and produce flavor compounds such as diacetyl.
Clabber (food)
With the rise of pasteurization the making of clabber virtually stopped, except on farms that had easy access to unprocessed cow's milk. A somewhat similar food can be made from pasteurized milk by adding a couple of tablespoons of commercial buttermilk or sour milk to a glass of milk.
Pasteurization
High-temperature short-time (HTST) pasteurization, such as that used for milk ( for 15 seconds) ensures safety of milk and provides a refrigerated shelf life of approximately two weeks. In ultra-high-temperature (UHT) pasteurization, milk is pasteurized at for 1–2 seconds, which provides the same level of safety, but along with the packaging, extends shelf life to three months under refrigeration.
Raw milk
Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to decontaminate them for safe drinking. Proponents of raw milk have stated that there are benefits to its consumption, including better flavor, better nutrition, and the building of a healthy immune system. However, the medical community has warned of the dangers, which include a risk of infection, and has not found any clear benefit. The availability and regulation of raw milk vary around the world. In the US, some dairies have adopted low-temperature vat pasteurization, which they say produces a product similar to raw milk.
Mastitis in dairy cattle
Mastitis can cause a decline in potassium and an increase in lactoferrin. It also results in decreased casein, the major protein in milk. 
As most calcium in milk is associated with casein, the disruption of casein synthesis contributes to lowered calcium in milk. The milk protein continues to undergo further deterioration during processing and storage. Milk from cows with mastitis also has a higher somatic cell count. Generally speaking, the higher the somatic cell count, the lower the milk quality.
Mastitis in dairy cattle
Mastitis occurs when white blood cells (leukocytes) are released into the mammary gland, usually in response to bacteria invading the teat canal or occasionally by chemical, mechanical, or thermal trauma on the udder. Milk-secreting tissue and various ducts throughout the mammary gland are damaged due to toxins released by the bacteria resulting in reduced milk yield and quality.
Ultrafiltered milk
Ultrafiltered milk (UF milk), also known as diafiltered milk, is a subclassification of milk protein concentrate that is produced by passing milk under pressure through a thin, porous membrane to separate the components of milk according to their size. Specifically, ultra filtration allows the smaller lactose, water, mineral, and vitamin molecules to pass through the membrane, while the larger protein and fat molecule (key components for making cheese) are retained and concentrated. (Depending on the intended use of the UF milk product, the fat in whole milk may be removed before filtration.) The removal of water and lactose reduces the volume of milk, and thereby lowers its transportation and storage costs.
Port Curtis Co-operative Dairy Association Ltd Factory
From the 1950s dairying in the Gladstone hinterland declined in favour of beef cattle and tropical fruit, and the PCD, following a national trend, turned to bulk milk rather than butter production, establishing milk pasteurising facilities and a bottling plant at its Gladstone factory in 1955–57. The factory building was refurbished to accommodate milk processing to meet codes of practice and included the introduction of a lower ceiling in the milk processing room and the re-finishing of the floor. Milk from the dairies was transported to the site by road and by rail. It was received at the northern end of the factory, whereupon the cans were weighed, milk was checked for freshness, sample cups were taken from each supplier and daily cream dockets were issued. The cans were placed upon a conveyor which tipped the milk into troughs and milk was strained into vats. The cans went to the can washer where they were cold rinsed, caustic washed, hot washed and steamed dried before being returned to the supplier for removal. The milk was centrifugally tested and pasteurised in the with the salt hole and pump house on the site providing the water for the vacuum before being bottled and then transported by conveyor to the stores.
United States raw milk debate
Milk collected or stored in unsanitary conditions may harbor a host of disease-causing organisms (pathogens), such as "tuberculosis" (Mycobacterium bovis), the bacteria "Campylobacter" (Campylobacteriosis), "Escherichia" E. coli O157:H7), "Listeria" (Listeriosis), "Salmonella" (Salmonellosis), "Yersinia" (Yersinia enterocolitica), and "Brucella" (Brucellosis). Pasteurization consistently removes all of these pathogens, though they can be reintroduced if the product is handled carelessly. Thus dairy farms that pasteurize their milk can have unsanitary facilities without the attendant outbreaks of disease that would occur if a raw milk dairy kept its herds in similar unsanitary conditions.
Pasteurization
The process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.