If your milk is not pasteurized, it is wise to sterilize it by heating. Indian nutritionist Dr. Sucy Eapen warns: “There is danger of contamination of the milk by the animal itself, by the milk vendor and his handling of it, and also by the containers used for the milk.”

Milk should be heated to 160 degrees Fahrenheit [72° C.] or higher and kept at that temperature for at least 15 seconds. Then chill it rapidly to 50 degrees Fahrenheit [10° C.] or cooler. Another method involves heating the milk for a longer time at lower temperatures: 145 to 151 degrees Fahrenheit [63 to 66° C.] for 30 minutes.

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If milk is not pasteurized, sterilize it by heating