pasteurized milk


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Related to pasteurized milk: homogenized milk, Unpasteurized Milk
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  • noun

Words related to pasteurized milk

milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation

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References in periodicals archive ?
The storage of pasteurized milk and fermented milk products had no effect on levels of the acid.
The Pasteurized Milk Ordinance and State Regulation of Milk 2.
Volheim reports, "Spring 1985: "Salmonella-contaminated pasteurized milk from a suburban Chicago, Illinois dairy poisoned [at least] 16,284 people .
While some people think that raw milk has more health benefits than pasteurized milk, this study shows that raw milk has great risks, especially for children, who experience more severe illnesses if they get sick," said study co-author Barbara Mahon, MD, MPH, deputy chief of the Enteric Diseases Epidemiology Branch at CDC's Division of Foodborne, Waterborne and Environmental Diseases.
They argue that raw milk is nearly as safe as pasteurized milk and that its benefits outweigh its slightly increased risks.
For them, it contains the nutrients that pasteurized milk does not have.
The debate is not over raw milk versus pasteurized milk.
Profit margins concerning some products, such as medicines, fuel and pasteurized milk, are regulated, Djaaboub said, adding that the measure will be extended to other consumer products in order to protect citizens' purchasing power.
Among their topics are illnesses caused by Campylobacter, examples of outbreaks with their causes and lessoned learnt, temperature as one of the factors affecting growth and survival, control in raw chicken and pasteurized milk, legislation and standards, monitoring, and convenient and alternative test methods.
Food and Drug Administrationfinalized the 2009 Pasteurized Milk Ordinance (PMO), and issued the IMS-a-47.
2 Sell raw milk and other dairy products: "Officialdom believes that only pasteurized milk is safe.
Heating milk to kill microorganisms promised a panacea, because pasteurized milk harbored fewer pathogens and could be stored longer.
The shelf life of commercial pasteurized milk is limited to a range of 10 to 14 days because of post-pasteurization contamination that's caused by psychrotrophic microorganisms.
Concerned individuals can heat their milk to about 80 to 85 degrees Celsius (176 to 185 degrees F) to eliminate the mycobacteria from conventionally pasteurized milk.
The bakers note that "since the current regulation does not specify a time period during which pasteurized milk remains fresh or which preserved raw agricultural commodities remain fresh, it only logically follows that there is no need to establish specific time periods during which bread would remain 'fresh' after baking.