why is milk pasteurised and homogenised before it is put on supermarket shelves, when most people used to drink raw

Question: why is milk pasteurised and homogenised before it is put on supermarket shelves, when most people used to drink raw milk?
- Keywords:
  food,
  homogenise,
  milk,
  pasteurise,
  process
Asked by bump44ace to Min, Katie, Aoife on 11 Nov 2019.
- Min Yap answered on 11 Nov 2019:
  
  Pasteurization kills harmful bacteria, making milk safer to drink. While homogenization prevents the fat in the milk from separating so that it can be kept for a longer time.
- Aoife McHugh answered on 11 Nov 2019:
  
  Milk is pasteurised to kill any harmful bacteria present and make sure it is safe to consume. Pasteurisation also extends the shelf life, and allows the milk to be stored for longer before it goes sour. Homogenisation distributes the fat throughout the milk. The fat in raw milk that hasn’t been processed like this settles at the top and is very creamy, the milk at the bottom isn’t as creamy or tasty. Homogenisation breaks the fat up and distributes it throughout the milk, so that is doesn’t settle at the top, and all the milk has an equal level of creaminess.

Question: why is milk pasteurised and homogenised before it is put on supermarket shelves, when most people used to drink raw milk?