what is pasteurized milk

Pasteurized milk is raw milk that has been heated to a specified temperature and time to kill pathogens that may be found in the raw milk. The process of pasteurization is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria. The process is named after the French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. By law, all milk sold to the public must be pasteurized and packaged in a licensed dairy plant. Only vitamins A and D may be added to the milk, no other additives or preservatives can be legally added to milk. Vitamin A improves eyesight, helps you to see better at night or in dim light, and helps you to tell colors apart. Vitamin D helps your body absorb calcium and reduces the risk of osteoporosis. Pasteurization effectively kills raw milk pathogens without any significant impact on milk nutritional quality.