Why is it a good thing to have pasteurised milk?

Answer 1

It kills most of the bacteria, extending shelf life and reducing bacteria to safe levels. This is more effectively accomplished by boiling, but this has both cost and taste repercussions making pasteurization a reasonable middle ground between killing off unwanted organisms and maintaining the taste and integrity of the milk.

Answer 2

powdered milk tastes rough. pasteurised doesnt. powdered milk lasts up to a year. pasteurised doesnt. powdered milk needs to be mixed with water before used. pasteurised doesnt. powdered milk is basically less expensive and lasts longer but is a hassle to prepare

Answer 3

Pasteurisation is a heating process that is designed to kill spoilage microorganisms and pathogens.

By killing off spoilage organisms, the product will keep fresh longer since the organisms that are left first need to multiply again to be able to cause the spoilage.

The process of multiplying is slowed down by keeping the milk below 5°C (since the organisms multiply slower at a low temperature).

Answer 4

Well, that's why. To help it stay fresh longer. Before pasteurization (and refrigeration), everyone had to get their milk directly from the dairy every few days or it would spoil before it could be used.

Answer 5

It looses the taste of freshness. You can not make whipping cream out of the cream. (or out of the lovely monster juice(whispering eye)

Answer 6

Milk is pasteurized for preservation, killing of germs & long shelf life.

Answer 7

There aren't many disadvantages unless you are trying to make specific raw cheeses where the bacterial activity is needed.

Answer 8

It kills germs and bacteria that may be in the milk making it last longer and stopping potential disease.