See also: Milk; Cream; etc.
In 1948 Michigan became the first state to require statewide pasteurization of milk.
Pasteurization is the process of heating raw milk at a high enough temperature for a sufficient length of time to make milk bacteriologically safe and increase its keeping quality (161°F for 15 seconds). Most milk sold in the U.S. is pasteurized. Pasteurization has little effect on milk's nutritive value.
Milk that is ultrapasteurized has been heated to a higher temperature (at or above 280°F for at least 2 seconds) than pasteurized milk. Ultrapasteurized milk stays fresher longer under refrigeration than pasteurized milk. This process is often used for cream and eggnog.