Pasteurized fresh milk means that after pasteurization, it can not only retain the nutrients in milk, but also needs to be refrigerated and has a short shelf life. Although heating can denature protein and destroy vitamins, there are few vitamins in milk, and protein denatured milk can still be eaten, so pasteurized fresh milk can be heated. It is recommended to use warm water to avoid heating for too long or too high a temperature, so as to avoid nutrient loss. Pasteurized and disinfected fresh milk kills milk that grows bacteria. After sterilization, some lactic acid bacteria can be preserved. Lactic acid bacteria help to regulate the gastrointestinal system of human body and are very beneficial to human body.

It needs to be refrigerated and can be eaten directly when drinking. For some people with weak spleen and stomach and cold constitution, they can be heated appropriately, but they should be drunk immediately after heating to avoid deterioration. Boiling at high temperature is not recommended. This will destroy the active substances contained in milk, and make protein change from sol state to gel state by precipitation. Drinking milk will reduce the nutritional value of milk and may cause gastrointestinal discomfort. The US Centers for Disease Control and Prevention suggests that even adults should not drink raw milk, because milk is easily contaminated by bacteria. The raw milk without disinfection has great potential safety hazards, which seriously endanger life safety.

Pasteurized milk is recommended by American pediatricians for infants. It is also the mainstream product and high-quality brand of milk in American supermarkets. Normal temperature milk is rare in America. As far as I know, many domestic mothers have concerns about milk sources, so they will choose to import normal temperature milk. The main difference between pasteurized milk and normal temperature milk lies in the different disinfection methods. Pasteurized milk retains better nutrition. Those milk drinks can only be regarded as drinks.

New Zealand is an excellent golden milk-producing area. Dairy cows are raised in pure and pollution-free natural pastures to ensure their health from the source. It also adopts fully automatic milking and filling production lines to eliminate the use of antibiotics or manual milking. This also ensures the quality of the milk source.