Full fat milk bottle. View of a bottle of full fat milk. This bottle has a gold top to distinguish it from other varieties of milk. Cream is seen at the top of the bottle as the yellowish band. Bottled milk is usually pasteurised to kill any micro- organisms living in it. This process involves raising the milk's temperature to 64 degrees Celsius or more for a standard length of time. Milk is rich in the essential mineral calcium, and also contains protein, vitamin A and some of the B-complex vitamins.