Dairy processors are usually very generous with their time and information when they take Dairy Foods editors on a tour of their plant. But one question often causes them to clam up: How long and at what temperature do you pasteurize raw milk?
Time and temperature are two variables that affect the taste of milk, and taste is a competitive advantage for a processor. Dairies can set their own times and temperatures as long as they adhere to the minimum standards in the Pasteurized Milk Ordinance (see table).