While we're at it, how is milk in the US usually treated? Over here, all milk sold in supermarkets is pasteurized.
There's the regular pasteurized stuff, IIRC 30 seconds at 72°C or something. Shelf life is about a week. And the extended shelf life (ESL) milk, three seconds at 120°C (wiki) which has a shelf life of three weeks. (and, of course, the dreadful dead milk)
Over the past few years, ESL milk has pretty much replaced the regular pasteurized one. I prefer the regular one and don't need it homogenised. Unfortunately, it's become very hard to find and other than some organic ones, I know of only one milk that you can regularly find in supermarkets that doesn't have ESL.