French doctor and scientist Louis Pasteur invented the process of pasteurization more than a century ago. Pasteurization is the process of heating milk to at least 161° Fahrenheit for 15 seconds to remove milk-borne pathogens. This simple process destroys harmful bacteria while maintaining milk’s quality, taste and nutritional value. Since its discovery, pasteurization has safeguarded much of our food supply, including milk and dairy products. By heating raw milk in specially-designed equipment, pasteurization ensures the safety and wholesomeness of milk.

Federal regulations require that all milk intended for direct consumption be pasteurized – as a matter of food safety. Some state laws circumvent these regulations by allowing raw milk sales through farms and cow shares. All raw milk sold to consumers in the United States is required to be labeled as such.