United States raw milk debate temperatures may be used by different processors, pasteurization is most commonly achieved with heating to 161 degrees Fahrenheit (71.7 degrees Celsius) for 15 seconds. Milk is tested following pasteurization to confirm that bacteria have been killed to an acceptable level. Pasteurization kills pathogenic bacteria which occasionally may be present in milk, including those causing tuberculosis ("Mycobacterium bovis"), listeriosis ("Listeria monocytogenes"), Q fever ("Coxiella burnetii"), brucellosis ("Brucella"), campylobacteriosis ("Campylobacter"), salmonellosis ("Salmonella"), and several other foodborne illnesses (e.g., ). Pasteurization may not kill some resistant bacteria, which can eventually cause souring and spoilage of fresh milk. UHT pasteurization (Ultra High Temperature) is
Donkey milk aspects: spreadability, total appearance, smoothness, moisturisation and total effectiveness . The overall judgement also resulted highest for face cream made with donkey milk Today, donkey milk is still used in the manufacture of soaps and creams with donkey's milk. This product is made to safeguard the highest biological quality of donkey milk, so to preserve its nutritional, functional and cosmetic properties. This is possible because with freeze-dried the milk is frozen and brought under vacuum at low temperatures. During this process the water is removed by sublimation. The result is approximately ten percent of solid substance what is called donkey