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
A2 milk is impossible to determine what component or components of milk might be responsible for these effects, and it is unlikely that the expensive and complex research to determine the answers to these questions will ever be conducted. Milk with predominantly A2 protein is not a milk substitute for infants with cow milk protein allergies. The a2 Milk Company claims that people who experience discomfort drinking ordinary cows' milk may experience relief when they switch to milk with predominantly A2 protein. In the 1980s, some medical researchers began to explore whether some peptides (including peptides from casein) that are created during