Pasteurizing only heats to something like 160 to kill the bad bacteria. "Cold pasteurization" or irradiation is done with microwaves, so that doesn't denature the proteins, either. Homogenizing doesn't involve heat, but rather breaking down the fats into teeny tiny little bits so that they can't get back together again and remain suspended in the rest of the milk.
Totally off topic: If you take milk and boil it then strain it, it is a wonderful, mild creamy cheese. Very delicious. It can be flavored sweet or savory. Try it!