The distinction between apple juice and apple cider is difficult to make. In the U.S. hard cider is taken to mean the fermented beverage of pressed apples but sweet cider is fresh unfermented pressed apple juice. Sometimes the term sweet is dropped and apple cider is taken to mean the unfermented juice. Apple juice is usually clarified but sometimes it is not. So the clarification process alone is not a reliable distinction between cider and juice.
Apple juice is usually heat treated so it becomes shelf stable.
There isn't a requirement for labeling juices as pasteurized. They must be refrigerated upon opening. The risk of food borne illness from unpasteurized juices is small, probably smaller than that from drinking raw milk. Cooperative Extension programs are available to any individual or group without regard to race, color, national origin, sex, age or handicap. Named products are used for clarification and ease of discussion only and are not necessarily endorsed or promoted by the University of California Cooperative Extension.