The science of milk pasteurization

The process of milk pasteurization was adopted in a time when millions of people became sick and died of diseases like tuberculosis, scarlet fever, typhoid fever, and other infections that were transmitted through raw milk. Since its widespread use in the dairy industry, pasteurization has prevented millions of people from becoming ill.The U.S. Center for Disease Control, our CDC, says improperly handled raw milk was (and still is) responsible for nearly three times more hospitalizations than any other food-borne disease source, making it one of the world’s most dangerous food products. One can only imagine the poor quality of milk sitting on the grocer’s shelf before the days of mechanical refrigeration (1930s).