Does pasteurisation affect the nutritional content of milk?

The temperature and duration applied in pasteurisation (usually 72°C for 15 seconds) is relatively low in that it is sufficient to destroy micro-organisms without significant destruction of the nutritional properties. Due to the fact that the impact to nutritional composition is low, pasteurised milk remains a source of important nutrients such as calcium, protein, phosphorus, potassium, iodine, vitamin B2 and vitamin B12.