Why do we pasteurize milk?

Milk is pasteurized to destroy disease-causing microorganisms that may be present in raw milk. These microorganisms can cause a variety of illnesses, including tuberculosis, brucellosis, salmonellosis, and E. coli infection. Pasteurization kills these harmful bacteria by heating the milk to a high temperature for a short period of time.

Pasteurization also helps to preserve the quality of milk by preventing it from spoiling. Raw milk can spoil quickly due to the growth of bacteria, but pasteurized milk can be stored for several days without spoiling. This makes pasteurized milk a more convenient option for consumers.

Pasteurization is a safe and effective way to make milk safe for consumption. It has been used for over 100 years and has helped to prevent countless illnesses.