So if I wanted to use raw milk, what kind of tests should I have done on my goats? I have been pasteurising my milk for my children but I like the taste of the raw milk better. On that note, I am pasteurising by bringing it to 165 for 15 sec ( I forget where I read that but had it written down) and I find that it doesn't seem to keep as well as my raw milk, separates more, and the flavour just seems a little off. Am I cooking it wrong? Thanks.