Milk heated to a specified temperature for a precise length of time and then cooled rapidly. This process kills pathogenic bacteria without appreciably altering the taste of the milk.
Pasteurized milk refers to milk that has been partially sterilized by heating to eliminate bacteria and other harmful microorganisms, making it safe for consumption. This process also helps to extend the shelf life of milk. Most milk and cream sold in stores today is pasteurized rather than raw. It can be made from whole, homogenized, or skimmed milk.
Milk subjected to heat treatment to eliminate bacteria.