All milk is pasteurized for safety and homogenized for quality, but neither process has an impact on overall nutrition. Pasteurization kills harmful bacteria (potentially found in raw milk), and homogenization keeps the cream from separating from the milk, creating a more consistent product. Once milk arrives at the processing plant, it is heated to 161 degrees Fahrenheit for 15 seconds, then quickly chilled back to its original temperature of 39 degrees Fahrenheit.