No illnesses traced to batch as health officials warn consumers to avoid purchase
Archived version: https://web.archive.org/web/20241125145922/https://www.theguardian.com/us-news/2024/nov/25/california-raw-milk-bird-flu
No illnesses traced to batch as health officials warn consumers to avoid purchase
Archived version: https://web.archive.org/web/20241125145922/https://www.theguardian.com/us-news/2024/nov/25/california-raw-milk-bird-flu
No. The way milk get pasteurized is for speed and volume. They heat it up higher for a short amount of time to kill the baddies (and flavor). There is a slower process without as much heat and that saves some flavor, but big companies don’t use it.