Pasteurizing is an integral part of the cooking/preparation of some foods, they won't taste right without it.
The best example I have (since it's local to me) is Cocio chocolate milk. It has three ingredients: milk, cocoa and sugar. If you just mix those together in the right proportions, it does taste okay, but nowhere near what Cocio is supposed to taste like.
To get the right taste, the chocolate milk is boiled in the bottle for ~30 minutes, which caramelizes some of the sugars, and then it has to sit for around a week to mature.
I consider myself a bit of a chocolate milk aficionado, and in my opinion, no other chocolate milk comes even close to that taste and feel.
The best example I have (since it's local to me) is Cocio chocolate milk. It has three ingredients: milk, cocoa and sugar. If you just mix those together in the right proportions, it does taste okay, but nowhere near what Cocio is supposed to taste like.
To get the right taste, the chocolate milk is boiled in the bottle for ~30 minutes, which caramelizes some of the sugars, and then it has to sit for around a week to mature.
I consider myself a bit of a chocolate milk aficionado, and in my opinion, no other chocolate milk comes even close to that taste and feel.