Final answer:
Pasteurized milk must have a low bacterial count as a result of the pasteurization process. Raw milk, on the other hand, has a higher natural bacterial count and is not subject to pasteurization.
Step-by-step explanation:
Pasteurized milk must have a low bacterial count as a result of the pasteurization process. The specific bacterial count allowed may vary depending on the country or region, but generally, the aim of pasteurization is to reduce bacterial numbers to a level that is considered safe for consumption. On the other hand, raw milk from cows has a higher natural bacterial count, which can include harmful pathogens. Raw milk is not subject to pasteurization and can pose a health risk if consumed.
Based on the available information, it is not specified what the exact permitted bacterial count is for pasteurized milk, as this can vary. However, the pasteurization process is designed to significantly reduce bacterial numbers and ensure the safety of the milk for consumption.