pasteurized milk


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Related to pasteurized milk: homogenized milk, Unpasteurized Milk

pasteurized milk

Milk heated to a specified temperature for a precise length of time and then cooled rapidly. This process kills pathogenic bacteria without appreciably altering the taste of the milk.
See: pasteurization
See also: milk
References in periodicals archive ?
Despite the much higher risk for listeriosis per serving of cheese made from unpasteurized rather than pasteurized milk, during the study period, only about one quarter (4/17) of all outbreaks were linked to consumption of soft cheese made from unpasteurized milk.
This review demonstrates that NTM have been detected in raw and pasteurized milk sampled across the globe.
As the results of screening tests, 100 samples of pasteurized milk were examined, and 17 were positive for one of the two groups, [beta]-lactam or tetracyclic, indicating a contamination rate of 17% of the pasteurized milk samples.
Different brands of pasteurized milk, 500 ml in pouches or packets, were bought randomly from the retail chains (kiosks and supermarkets).
The aim of the present study was to evaluate microbial quality of pasteurized milk (pouches and bottles) randomly selected from different fruit and vegetables markets in Tehran urban area on their expiration date.
(14) Today, millions (15) of consumers, propelled by a renewed interest in local food (16) and a growing discontent with both conventional medicine (17) and nutrition, (18) are seeking out raw milk for nutritional benefits that they believe are otherwise absent in pasteurized milk. (19) Moreover, many raw milk drinkers are passionate (20) in their belief that regular raw milk consumption can improve their overall physical health and even cure some diseases.
The reasons for purchasing milk from street vendors were mostly unawareness of the benefits of pasteurized milk, regular supply / easy availability of the milk from street vendors and Flexibility of making payment to the street vendors.
The agencies found that the risk of listeriosis was 50-160 times greater per serving if the cheese was made with raw, unpasteurized milk than with pasteurized milk.
All the participants consumed raw milk for eight days, pasteurized milk for eight days, and soy milk for eight days.
Moreover the comparison was made among different milk packing like heat treated samples (tetra-packs and pasteurized milk packet) and heat untreated milk samples (raw milk and direct milk at the time of milking).