Pasteurized milk is a type of raw milk, which has been heated prior to consumption. The most common method of pasteurization is “boiling,” achieved using hot water or steam. The traditional French method involves heating the milk to 82°C for three minutes, followed by another 3 minutes at 65°C, and then a final 3 minutes at 36°C. While this form of heating curries favor for production of high quality dairy products, it can also lead to a loss of several important components present in unpasteurized milk. For more detail about Boiling Pasteurized Milk visit our blog!!
