Fresh Yorkshire Milk

Pasteurisation is the process whereby milk is heated with the purpose of killing potentially harmful micro-organisms such as certain pathogenic bacteria, yeasts and moulds which may be present in the milk after the milking of the cow.  Pasteurisation helps to protect against any food bourne illness that can occur through the consumption of raw (unpasteurised) milk.  Following pasteurisation, the milk is rapidly cooled and is then stored in a refrigerator below 4˚C in order to preserve its shelf life.