pasteurized

(Lacto isn't dangerous; after all, the protein is pasteurized in the bath, but the final product will smell awful).

Not just dynamite, but also souvenir coconut monkeys (they make great gifts) and clean-tasting pasteurized lager beer.

Even your quoted web page lists 2 deaths from raw milk products and 3 deaths from pasteurized milk products.

Here's my breakdown: Goya and those other cheap canned brands usually have sugar added and are heavily pasteurized to preserve.

Almost all of the cheese Americans have are either pasteurized or aged, and may include preservatives.

In fact, over the same time period, there were more deaths attributed to pasteurized liquid milk than to raw liquid milk[1].

The health difference between pasteurized milk and raw milk is roughly equivalent to the flavor difference between the two - huge.

Buy a case of canned, pasteurized orange juice and a lot of cheddar cheese.

In Austria, all supermarkets used to sell pasteurized fresh milk (last about a week).

Then again, it would be nice to see slow-pasteurized milk make a comeback too.

Not sure how fresh/healthy/pasteurized/sweetened they are but I seem to like those best out of the ones I tried.

No more pasteurized milk from automated systems, there goes >80% of supply.

Finally, in certain parts of Sicily it is possible to purchase "raw" milk, not pasteurized at all, in automatic machines on the street (in the province of Ragusa, for example).

Conversely, at another employer they pasteurized "agile" into their own canned "agile-fall" methodology that had many antipodal theoretical conflicts, resulting in just 4 week single iteration waterfall sprints.