Our milk is never homogenized and pasteurized at low temperature. Low temperature pasteurization is the process of heating the milk up to the minimum 145 degree temperature required by law. The milk is held at that temperature for 30 minutes.
Low temperature pasteurization is healthier because of the bacteria. You see there are all kinds of healthy bacteria living in milk. When the milk is excessively pasteurized, it kills the bacteria off. The hotter you go the more bacteria that is killed. By only heating to the minimum required temperature, we are preserving as much of the bacteria as possible. Bacteria that our bodies need to stay healthy.