Tennessee Milk Safety
Pasteurized Milk
Pasteurized milk provides more health benefits than unpasteurized milk. Raw milk can pose serious health risks, such as exposure to E. coli, listeria and salmonella, according to the Federal Drug Administration and other health agencies such as the Centers for Disease Control and Prevention and the American Academy of Pediatrics. Pasteurization kills harmful bacteria without changing the overall nutritional value of milk.
The Milk Process
The milking process is designed to be sanitary for the collected milk and the cow. Milking happens on average two to three times every day. Cows’ udders are cleaned and inserted into automated milking machines. These pulsating machines collect the cow’s milk in about 15 minutes. Milk is released at about 100˚F. Once collected, it flows through refrigerated pipes into a sanitized bulk tank where it is quickly cooled to about 38˚F. If temperatures rise in the tank, the milk is discarded and not sold to the consumer.
Zero Antibiotics
Rigorous testing ensures antibiotics do not enter the milk supply. All milk is tested for antibiotics on the farm and at the processing plant. Cows are sometimes given antibiotics under conditions approved by a veterinarian. Once a cow is given antibiotics, the cow is separated from the herd and her milk is discarded. Following government regulations, any milk testing positive for antibiotics cannot be sold to the public, never reaching the consumer through any milk products.