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Raw Milk and Pasteurization

The case for raw milk, a term used for unpasteurized and unprocessed animal milk, is one of the most controversial issues in food marketing today. Nearly all milk available in grocery stores in the United States is pasteurized and homogenized cow’s milk. Through the application of heat, pasteurization kills bacteria and any disease-causing pathogens that may be present in milk. Pasteurization and homogenization change the smell, taste, “mouth feel,” and nutritional content of milk; the extent of these changes constitutes the basis of a continuing debate among food activists and consumers. Proponents of raw milk say that commercial milk is technically “denatured,” and only raw milk can be considered “real milk.” Defenders of pasteurization argue that the process ensures safe milk for consumers and is ...

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