milk

• raw milk goes through a primary stage of processing (heat treatment) to destroy any pathogenic bacteria and make it safe to drink
• pasteurisation - milk is heated quickly to 72 degrees for 15 seconds and then rapidly cooled
• ultra heat treatment - UHT - milk is heated to at least 135 degrees for 1-4 seconds and packed in a sterile container - the milk can be stored in a cool, dry place for several months
• high temperatures can destroy vitamins