What do you need?

Use the search below to search the site or find your local unit office.

Return to Skip Menu

Main Content

IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk

ID

FST-139

    Cover, IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk

This publication is available in PDF format only.

The majority of the milk and dairy products sold in the United States are pasteurized, which means they go through a heat process that kills harmful bacteria (e.g., Salmonella, E. coli, Campylobacter, etc.) that can be found in unpasteurized (raw) milk. Pasteurization not only improves the safety of the milk but also lengthens its shelf life.

Rights


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Publisher

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Date

January 31, 2014


Available as:

Other resources in:

Other resources by:

Other resources from: