Pasteurized milk refers to cow’s milk that has undergone a process called pasteurization, which involves heating the milk to a specific temperature and then rapidly cooling it. This technique was developed by Louis Pasteur to kill harmful bacteria and other pathogens present in raw milk, making it safer for consumption. Pasteurization helps extend the shelf life of milk and reduces the risk of foodborne illnesses caused by bacteria such as Salmonella and E. coli. Pasteurized milk maintains its nutritional value while offering improved safety, making it a widely available and preferred choice for drinking, cooking, and other dairy-based products.
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