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What is the difference between pasteurised and raw milk?
Pasteurisation is the process of heating liquids or foods to kill micro-organisms that can cause disease. It was developed by Louis Pasteur in 1864.
The milk is not heated above the animal's highest body temperature which is usually 101-105 degrees F. (38 degrees C.) Raw milk is not pasteurized, homogenized or frozen, nor has it been altered with additives, chemicals, light or homogenization.
It helps to keep the "good" bacteria needed for the intestinal flora, with its beneficial effects on digestion, immune system, and protection from disease.