So, I'm asking a general question about food grade processes used in dairy products. Pasteurization is suppose to be safe because it heats the product (such as milk) to a certain temperature to kill microbes. In yogurt, "good" bacteria from culture banks are added to the product to help increase good bacteria in your body. In yogurt, the bacteria strains originally come from humans (breast, feces, and saliva) and cultivated in labs and fed sterile food media...In this example, processes are used which do the exact opposite in terms of how food is prepared for consumption and the understanding of how microbes can be beneficial or harmful, varies.