This mild treatment involves simply heating milk to 72 - 80 C for a few seconds, to destroy all harmful germs while partly preserving the beneficial microflora and vitamins. This is done in a pasteuriser, a device designed to chill the milk immediately so as to keep its great fresh flavor.

The proof that pasteurised milk is still alive is that it only keeps - well chilled - for a wek and cannot be kept at room temperature.