Thanks to pasteurization, consumers do not think twice about the safety of milk. It has been a requirement for most, or practically all, dairy products commercialized in Canada for several decades. (There is an exception for raw milk cheeses.)
The simple act of heating milk to 72 degrees Celsius for about 15 to 20 seconds has long reliably killed harmful pathogens that may be present in raw milk. It ensures the milk you drink is safe, and it also lengthens its (fridge) shelf life.
Before 1886, drinking milk was a gamble because diseases spread through raw milk, causing illness or death. Then, Louis Pasteur perfected pasteurization in Europe, which drastically cut down on these risks.
While farmers do their best to keep their cows healthy and minimize pathogens on the farm, today’s raw milk can still contain invisible dangers like bacteria, viruses, and other pathogens. Pasteurization remains the gold standard for dairy food safety in Canada for a very good reason.
See Health Canada for details on pasteurization.
