Dear Shri. Sagar Yadav,

Yes, in pasteurisation milk is heated at 63°C for at least 30 minutes or 72°C for 15 seconds and then cooling at 4°C to ensure destruction of harmful bacteria. Pasteurised milk must be stored under refrigeration all the time (≤ 4°C). Boiling of milk kills all the vegetative forms of microbes.

Heat treatment (based on time-temperature combinations) reduces the bioavailability of nutrients (vitamins & proteins) between 5 to 20%. Hence, severe/repeated heat exposures of milk to be avoided.