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unpasteurized's Usage Examples:

Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending.

were over 1700 cases in North America of illnesses related to drinking unpasteurized juice and ciders.

tuberculosis has a long incubation period in humans, it was difficult to link unpasteurized milk consumption with the disease.

makgeolli is often unpasteurized, and the wine continues to mature in the bottle.

Because of the short shelf life of unpasteurized "draft" makgeolli,.

Bonchester cheese is a soft Scottish cheese, made from unpasteurized Jersey cows' milk.

The cheese may use either unpasteurized or pasteurized milk, often entirely cow's milk, but goat's or sheep's.

as "Unpasteurized", and an education campaign to inform consumers about the possible health risks associated with the consumption of unpasteurized juice.

te]) is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France.

When produced as an artisanal or "farmhouse" cheese from unpasteurized milk, it has some reddish blush in parts of the rind.

Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre.

be contracted through the consumption of undercooked meat products, unpasteurized milk, or water contaminated by the bacteria.

(meaning "white cheese" in Turkish) is a brine cheese produced from unpasteurized sheep, cow or goat milk.

The Ibores cheese is a Spanish cheese made from unpasteurized goats’ milk in Extremadura.

It may be unpasteurized, where law allows.

Vieux-Boulogne (also known as Sablé du Boulonnais) is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais département around the town.

Xynotyri is an unpasteurized whey cheese from Greece made from sheep's milk or goat's milk, with a hard and flaky consistency, a pungent aroma and a yogurt-like.

The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10%.

or Bleu de Septmoncel) is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France.

The village is known for its Époisses cheese, a pungent unpasteurized cows-milk cheese.

1% since 1996), 100% with raw, unpasteurized goat milk (50% on farms).

unpasteurized's Meaning':

not having undergone pasteurization