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The Processing of Different Types of Milk. Pasteurised Milk - Milk is pasteurised by heating it to at least 72°C for not less than 15 seconds, after which it is rapidly cooled to less than 10°C. Over 99% of bacteria present are killed and although the product is not completely sterile all harmful organisms are destroyed. The organisms, which are not killed, and the heat resistant bacterial spores are inactivated by the rapid cooling process, which follows pasteurisation. The temperatures used in pasteurisation are not high enough to cause any noticeable physical or chemical changes in the milk. This means that pasteurisation doesn't change the taste or appearance of the milk much. This means it is the closes product to milk that has come straight from the cow. If the milk does taste slightly different to that of fresh milk then it is normally down to the milk being heated...

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