Pasteurization is a mandated production method for milks in the United States, where heat is applied to raw milk to decrease the possibility of food-borne illness and to increase shelf life.
We use a process called VAT pasteurization, where a fixed volume of milk in a vat is slowly agitated at 145° Fahrenheit; this process has a uniquely negligible effect on the pure flavor of the milk. Our end product is as close as pasteurized milk can get to farm fresh flavor.
We also choose the VAT process because we believe its lower temperature allows milk to retain more of its nutritional value than other methods of pasteurization (industrial-scale milk operations heat their milk to 161° or higher, Fahrenheit, HTST method, and from 265-300°, Fahrenheit, UHT method). The difference is very easy to understand; overcooked food loses flavor and nutrients.