The International Dairy Federation (IDF) has released a new Bulletin that provides an overview of some key technological, microbiological and nutritional aspects of milk pasteurization and reaffirms that the process does not significantly impact the nutritional properties of milk. From an evaluation of the best available science, it concludes that drinking pasteurized milk is still the best way to obtain milk’s many health benefits.“This bulletin clearly confirms the public health advantages of milk pasteurization from a microbiological perspective and the scientific basis demonstrating that it does not affect the nutritional value of milk,” lead author Kieran Jordan said. “It is an important review that furthers our knowledge of food safety and quality.”