Milk is pasteurized to eliminate bacteria that might be present in raw milk (sanitization) and that can cause disease in humans, to increase shelf life by reducing total bacteria count, and to destroy lipases and other milk enzymes that might cause an off-flavor during storage.
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This resource area was created by the: Dairy community
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Subject Areas
- Business Management and Farm Labor
- Calf and Heifer Management
- Facilities
- Food Safety
- Genetics
- Health and Diseases
- Learning Lessons
- Mastitis and Milking Management
- Materiales en español
- Milk Marketing
- Nutrient Management for Dairies
- Nutrition of Milking and Dry Cows
- Pest Management
- Reproduction
