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| | Milk, Acidophilus Milk, Buttermilk, Condensed Milk, Evaporated Milk, Fortified Milk, Goat’s Milk, Guernsey Milk, ... |
 | | Milk, Acidophilus Milk, Buttermilk, Condensed Milk, Evaporated Milk, Fortified Milk, Goat’s Milk, Guernsey Milk, Homogenized Milk, Jersey Milk, Lactose-Reduced Milk, Organic Milk, Pasteurized Milk, Powdered Milk, Raw Milk, Shelf-Stable Milk, Sweetened Condensed Milk, Ultrapasteurized Milk |
 | | Two basic processes are currently in use: in the first, milk is heated to at least 161°F (71.6°C) for 15 seconds; in the second, the milk is heated to 280°F (137.7°C) for two seconds. |
 | | The risk of bacteria (such as listeria and salmonella) in raw milk has prompted the U.S. government to require pasteurization, which also extends the milk’s shelf life. |
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