Cheese food, pasteurized process, American, vitamin D fortified

Fun Facts

1. Pasteurization involves heating milk to between 63 °C and 72 °C for a few seconds before cooling it. The goal of this process is to destroy any bacteria that may be present during milking and that cause diseases such as salmonellosis.
2. Pasteurization destroys 100% of pathogenic bacteria, yeast and mould and 95% to 99% of other bacteria.
3. Although the sale of raw milk is prohibited in Canada, some people nevertheless believe in the virtues of this product, claiming that pasteurization destroys important vitamins and that drinking raw milk can prevent or treat allergies, cancer or lactose intolerance.
4. To find out, researchers in Ontario reviewed and analyzed 40 studies on the effects of pasteurization and the nutritional value of milk. The first finding: pasteurization has a small effect on the vitamins naturally found in milk.
5. One of the most valuable nutrients in cheese is vitamin K2, which the latest scientific studies indicate is even more important to your heart, brain and bones than previously thought. Cheese also provides a cornucopia of vitamins, minerals (including calcium), protein, and fat.