Fresh Milk

Fresh pasteurized milk is raw milk that has been heated to a specific temperature for a set period to kill harmful bacteria, making it safe to drink and extending its shelf life without significantly changing its nutritional content or taste. This process, known as pasteurization, prevents foodborne illnesses caused by pathogens like E. coli and Salmonella, ensuring public health and allowing for wider distribution of milk in communities. 

The Process : Pasteurization involves heating the raw milk and then rapidly cooling it. A common method is High-Temperature Short-Time (HTST) pasteurization, where milk is heated to 72-75°C (161°F) for at least 15 seconds, then quickly chilled

Kills Harmful Bacteria: Pasteurization destroys pathogens present in raw milk, which can be acquired from the animal or during milking and processing. Ensures Food Safety: By removing these harmful bacteria, pasteurization prevents foodborne illnesses and ensures the milk is safe for consumption. Extends Shelf Life: The process also reduces spoilage bacteria, helping the milk stay fresh for longer when stored in the refrigerator .