Pasteurization makes milk safe by heating it to a high temperature then cooling it rapidly. This process destroys any pathogens in milk while maintaining its nutritional value.

Mandatory Milk Process

Pasteurization was made mandatory by Health Canada in 1991 to improve the safety of milk. In 1938, milk products were the source of 25% of all food and waterborne illnesses that were traced to sources, but they now account for less than 1%.

What is “raw” milk?

“Raw milk” is milk from cows, goats, or sheep that has not been pasteurized. For safety reasons, it’s illegal to sell or give away raw milk or cream products in Canada with the exception of certain raw milk cheeses. These cheeses are manufactured and produced in a way that helps eliminate harmful bacteria that may be present in raw milk.

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SnapAg:
What are GMOs and are they okay to eat? What does organic farming look like? How are animals like chickens or cattle raised?

snapAG is a series of resources that invite students to explore the hot topics affecting the agriculture industry today. Topics range from organics, biotechnology, GMOs, livestock, and more.

Explore what’s trending in agriculture in Canada by browsing the topics here.

Sources available at: https://aitc-canada.ca/en-ca/learn-about-agriculture

snapAg is brought to you by Agriculture in the Classroom Canada and partners.