All milk for direct human consumption should go through the pasteurization process which kills all potentially harmful bacteria without affecting the taste or nutritional value of the milk. In order to pasteurise, milk is heated to a temperature of at least 161 degrees Farenheit for 15 seconds, followed by rapid cooling. 

Milk allergies are an abnormal response by the body to milk protein. Lactose intolerance is the body’s inability to digest lactose, which is the sugar in milk.

If properly stored, milk generally stays fresh for 2 to 3 days after the "sell by" date, however in normal circumstances we advise for milk to be consumed before and including the date which is stated on the jar.