Pasteurized Cow's And Sheep's Milk

This ingredient is milk from cows and sheep that has been heated to a specific temperature for a set period to kill harmful bacteria. Pasteurization helps extend the shelf life of milk and dairy products while maintaining their nutritional value.

Manufacturers use pasteurized milk and sheep's milk as a base for many dairy products like cheese, yogurt, and butter. It is also a key ingredient in sauces, baked goods, and frozen meals, contributing to flavor, texture, and richness.

Pasteurized milk is a source of protein, calcium, and vitamin D. The FDA considers pasteurized milk safe for consumption. Major health organizations like the WHO do not classify pasteurized milk as a carcinogen. Evidence does not suggest adverse health effects from consuming pasteurized milk at typical dietary levels.