What is Pasteurized milk?

The unwanted bacteria and enzymes are killed by raising the temperature of milk

Milk is heated to 162º F for 15 seconds. This kills unwanted bacteria and enzymes. This process is named after the discoverer Louis Pasteur to stop Typhoid from spreading. In India, pasteurization was not common at the time but the milk was boiled to get rid of small pox bacteria. In United States, the basic reason given for pasteurization of milk now a days is to kill the Tuberculosis carrying bacteria.
Pasteurization destroys Vitamin A, reduces B Vitamins by 38%, reduces Vitamin C in half, changes protein structures making it less digestible. In United States, Vitamin A is added back to the pasteurized milk.
One of the economic advantage of pasteurization is increased shelf life for the milk.

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