Biodiverse Probiotics – Probiotics are microorganisms that support nutrient absorption and protect you from bad microorganisms. Pasteurization kills the beneficial bacteria.

Pasteurization involves applying heat to a food product. The heat process kills bacteria that are harmful (pathogens) or that can spoil the food, and reduces enzymatic activity that can alter sensory characteristics over time.

Pasteurization is a very robust and reliable virus inactivation method with a broad effectiveness against known blood-borne pathogens and emerging or potentially emerging viruses.

The heat of pasteurization kills harmful bacteria such as Salmonella, Listeria, and E. coli O157:H7. These disease-causing bacteria can even be in raw milk that is produced with good sanitation practices.

There are two kinds of pasteurization:

• High Temperature Short Time (HTST, or simply “pasteurized”)
• Ultra-High Temperature (UHT, or ultra-pasteurized)

Some of these germs (such as E. coli, Salmonella) are in milk naturally, while others may get into the milk as it’s handled and processed. Raw milk, juice, and cider are often pasteurized. But if you have raw milk at home from a cow, goat, or sheep, you can pasteurize it to make it safe to drink.

Step-by-Step Instructions

1. Pour your milk into a pot.
2. Place the pot on your stove and switch it on to medium heat.
3. Keep an eye on the pot but I wouldn’t recommend you stand and watch it.
4. When little bubbles have formed on the top, especially around the edges, you are close to switching off the heat but don’t do it yet.

Pasteurizing milk is a simple concept: the recommendation is to heat milk to 161 degrees for 15 seconds (please note that this is far gentler than grocery store pasteurized milk, which is heated to nearly 300 degrees!) or to 145 degrees for 30 minutes.

According to Dr Saurabh Arora, founder, food safety helpline.com, there is no need to boil pasteurized milk at all. “As it has already been given heat treatment during pasteurization, milk is microbe free. If we boil pasteurized milk, we end up diminishing its nutritive value.