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See also: Milk; Cream; etc.

PASTEURIZATION FACTS

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.

Ultrapasteurization:
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.