Pasteurisation is a mild heat treatment, whereby milk is heated to 75°C and held for 20 seconds, and then chilled immediately. This destroys all pathogens and preserves the useful microflora, most of the vitamins, and importantly the great flavour of
raw milk. Absolutely nothing is added. This process enables it to be kept, chilled, for a week.
Milk is sterilised by heating it enough to destroy all micro-organisms in it. This can be achieved by boiling milk for half an hour, or heating
it to 135°C for 4 seconds, via the UHT technology, leading to a distinctly improved flavour.
Sterilised milk keeps for a few months at room temperature, away from light.
Raw milk is straight out of the animal. It is brimming with vitamins
and benefits, but also comes with a double risk: on one hand a sick animal can transmit some diseases (such as tuberculosis), and on the other hand it is an excellent environment for germs introduced by contaminated air, hands or containers.