Pasteurised Full Cream Milk

About

What it is and where it shows up.

Pasteurised full cream milk is bovine whole milk that has been heat-treated (typically at ≥72°C for 15 seconds or ≥63°C for 30 minutes) to destroy pathogenic microorganisms while preserving its full fat content and nutritional profile. It is consumed directly as a beverage and used as a base ingredient in a wide range of dairy and food products.

Safety summary

The regulatory and scientific consensus.

Pasteurisation effectively kills raw milk pathogens without any significant impact on milk's nutritional value, making it safe for consumption by the general adult population. It is a rich source of calcium, protein, fat-soluble vitamins, and saturated fat; high saturated fat intake is a dietary consideration for adults with cardiovascular risk. People with lactose intolerance or cow's milk protein allergy should avoid it; raw milk poses considerably greater microbial hazards than pasteurised milk.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	EU Regulation requires pasteurisation of raw milk at ≥72°C for 15 s or ≥63°C for 30 min, verified by a negative alkaline phosphatase (ALP) test (≤350 mU/L). Pasteurised whole/full cream milk is fully approved for retail sale throughout the EU. EFSA supports pasteurisation as the standard for public health protection.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Governed by FSSAI Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, sub-regulation 2.1.1 (General Standards for Milk and Milk Products). Pasteurised milk must be stored at ≤8°C (as per IS 13688:1999). Full cream (whole) cow/buffalo milk standards are defined; the label must declare pasteurisation status. Urea content must not exceed 700 ppm.source
FDA (Food and Drug Administration) (United States)	Approved	Defined as a standardised food under 21 CFR Part 131 (Milk and Cream). The interstate sale or distribution of raw (unpasteurised) milk is prohibited under federal law; pasteurisation is the approved and mandated processing method.source

Who should approach with care

Whose guidance would steer them away.

Infants — Whole cow's milk is not recommended as the primary drink for infants under 12 months as it lacks adequate iron and may displace breast milk or formula; EFSA and AAP guidance reserves it for follow-on formula contexts and complementary feeding only after 12 months.

Lactose Intolerance — Full cream milk contains approximately 4.7 g lactose per 100 mL; individuals with lactose intolerance lack sufficient lactase and will experience gastrointestinal symptoms upon consumption.

Other — Individuals with cow's milk protein allergy (CMPA) must avoid pasteurised cow's milk as it contains allergenic caseins and whey proteins (beta-lactoglobulin, alpha-lactalbumin) that can trigger IgE-mediated or non-IgE-mediated allergic reactions.

Pregnancy — Pasteurised milk is safe in pregnancy; however, pregnant women must strictly avoid raw or unpasteurised milk due to risk of Listeria monocytogenes, which can cause miscarriage or neonatal death (FDA guidance).

Heart Disease — Full cream milk is high in saturated fat (~3.5 g/100 mL); dietary guidelines from WHO and national bodies recommend limiting saturated fat intake for individuals with or at risk of cardiovascular disease.

Research citations

The sources behind this verdict.

1FDA. The Dangers of Raw Milk: Unpasteurized Milk Can Pose a Serious Health Risk. fda.gov
2PubMed. Effect of Heat Pasteurization and Sterilization on Milk Safety, Composition, Sensory Properties, and Nutritional Quality, 2025. pmc.ncbi.nlm.nih.gov
3EFSA. The use of alkaline phosphatase and possible alternative testing to verify pasteurisation of raw milk, colostrum, dairy and colostrum-based products, 2021. pmc.ncbi.nlm.nih.gov
4FDA. Grade 'A' Pasteurized Milk Ordinance (PMO) — 2019 Revision, 2019. fda.gov
5FSSAI. General Standards for Milk and Milk Products — Chapter 2.1.1, Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, 2011. fssai.gov.in

Independently researched5 citations