1. The government is telling people to drink only pasteurized milk.

2. All commercial milk is pasteurized.

3. Practically all domestic cheeses are made with pasteurized milk.

4. It is churned from pasteurized specially cultured sweet or sour cream of about 33 percent milk fat content.

5. Unless pasteurized, a cheese continues to ripen in transit, in storage, and in the refrigerator.

6. Ordinary pasteurized milk is heated to 154 degrees for 15 seconds.

7. The flavor is different from that of pasteurized milk and this may mean that time will be required for consumer acceptance.

8. Concentrated milk is prepared from pasteurized milk; the removal of water reduces volume to about one third.

9. Cultured buttes-milk is pasteurized skim milk or low-fat milk that has been soured by lactic acid producing bacteria or other similar culture.

10. Nowadays, people can drink pasteurized milk every morning.

11. No antibiotics in import pasteurized milk could be detected.

12. Some liquid products may be pasteurized after being packaged.

13. Using milk that has not been pasteurized can be dangerous.

14. Because it is not pasteurized, draft beer has a better flavor than pasteurized beer.

15. Pasteurized milk is curdled at 90 degrees F and the curd is cut.

16. Drinks after the pasteurized milk, because may kill the harmful bacterium effectively.

17. Estimation of potential shelf life of packaged pasteurized milk utilizing impedance method was studied.

18. Unlike red blood cells, blood substitutes can be pasteurized, filtered and chemical - cleansed to make them sterile.

19. Milk in final packaged form for beverage use must be pasteurized or ultra-pasteurized.

20. Most of the cheddar cheese made in the United States is made from pasteurized milk.

21. United States law requires that all imported cheeses be made from pasteurized milk.

22. It requires that all eggs broken for commercial purposes be pasteurized and that the breaking process be carried out under continuous inspection.

23. Some products on supermarket shelves are simply described as pasteurized process cheese product.

24. Because pasteurization kills bacteria, it is most prudent to offer only pasteurized juices.

25. The influence of heat treatment on milk components was discussed, and the differences of UHT milk, pasteurized milk and retorting milk were comparatively evaluated from nutrition point of view.

26. If these are store-bought or restaurant items, they are likely made with pasteurized eggs and are safe to eat.

27. Raw milk is milk from cows, sheep, or goats that has pasteurized to kill harmful bacteria.

28. From - concentrate juice has been reconstituted from concentrate and pasteurized before packaging.

29. Think of a immense 8,[Sentence dictionary] 000 - mile - wide bowl of pasteurized chicken broth.

30. An inspection of the plant revealed that a cross connection in the pipes carrying the milk allowed mingling of raw milk with pasteurized milk when certain valves were incorrectly closed.

31. Explanations are given to the processing date of sterilized milk, pasteurized milk, sour milk, etc. based upon the file issued by the National Technical Committee of Food Industry Standardization.

32. Nothing is addedIt is simply pasteurized. It contains no hormones, no antibiotics, no chemicals.

33. AGEs are also produced when food products are sterilized and pasteurized.

34. The milkman asked, " Do you want it pasteurized? "

35. The danger of feeding babies formula or pasteurized milk, devoid of enzymes, can be seen to be a major factor in the cot death problem .

36. If you're ordering sunny - side - up eggs at a restaurant, ask if they're pasteurized, she suggests.

37. Whole Grain Yellow Corn Flour, Corn Oil, Cheddar Cheese Cultured Pasteurized Milk, Salt, Enzymes, Natural Flavors, Salt, Maltodextrin, Disodium Phosphate, Annatto Extract Color.

38. It was studied in this paper that pasteurized milk's shelf - life can be extended by adding lactoferrin.