The Benefits of Pasteurization

Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms responsible for such diseases as listeriosis, typhoid fever, tuberculosis, diphtheria, and brucellosis.

Research shows no meaningful difference in the nutritional values of pasteurized and unpasteurized milk. Pasteurized milk contains low levels of the type of nonpathogenic bacteria that can cause food spoilage, so storing your pasteurized milk in the refrigerator is still important. If you have time please read the full official FDA report below:

Raw Milk & Pasteurization: Debunking Milk Myths

While pasteurization has helped provide safe, nutrient-rich milk and cheese for over 120 years, some people continue to believe that pasteurization harms milk and that raw milk is a safe healthier alternative.

Here are some common myths and proven facts about milk and pasteurization: 

DromeDairy Naturals® Quality

DromeDairy Naturals® is being milked from healthy camels from our own camel farm. Fresh camel milk is pasteurized by state of the art facilities exclusively designed for camel milk. We prioritize safety, quality and innovation.

Our dairy makes sure that nothing but fresh camel milk used for DromeDairy Naturals® Milk powder production is being processed by pasteurization and the highest quality standards.