We think that boiling raw milk at high heat and cooling it on the work bench is pasteurizing it. But when we go through this process, we do not only kill the harmful bacteria but also the useful bacteria, that leaves us with milk that is very low on nutritive values.

Warm the milk to 72°C and cook for a minute or to 63°C and cook for 30 minutes. Take it from the stove and put into an ice filled large cup. Cool the milk to your usage need or whatever is good for the fridge in a speedy manner. The milk pasteurized as such lives a week in the fridge. You can consume raw milk without pasteurizing and use it for cheese making. What is really important, is that you have to find natural milk from animals who are fed with natural feed, kept in places with necessary hygiene conditions and are subject to regular health check ups. If you buy your milk, off the streets or at market places, not subject to a cold chain treatment of some sort, and all year and all day round staying at medium temperatures, without any knowledge of raising and feeding conditions of the animals, and again without the knowledge of the type of medicinal applications on weak animals, you can boil your milk for a long time at high heat it still would be threatening your health.

"Pasteurization" is applied by the French scientist Louis Pasteur for the first time in 1860s and is named after him, where the process is based on killing the microorganisms with heat.

Industrial milk, heated for a longer duration at low heat (63°C – 65°C for 30 minutes) or for a shorter duration at high heat (71°C -74°C 40-45 seconds) is cooled immediately after taking off heat and pasteurized. Because this process does not kill all the microorganisms but just the ones harmful to human health, it has a brief shelf life and is transported in a cold chain and kept in fridges. Pasteurization decreases the soluble calcium and phosphate by 5%, thiamine and vitamin B by 10% and vitamin C by 20% .

Thermal applications exceeding 101 degrees celsius or higher, also need pressure, and is called sterilization. This process makes all vegetative cells, spores and enzymes fully inactive. Long life milk (UHT Sterilized) reaching around 135°C-150°C, are sterilized under pressure from 2 to 5 seconds. Various research show that UHT process destroys close to all of the soluble vitamins and all of vitamin B12. Absorption and obtainability of calcium practically disappears. This milk also decreases the functionality of probiotics in our systems and harms them. Therefore the UHT milk we drink for health reasons does more harm than good. You can not even make yogurt with this milk.