Raw milk contains various microorganisms, necessitating effective sterilization for food safety. As traditional methods of using impellers and magnetic bars in round-bottom flasks remain inefficient and time-consuming, we developed and validated a lowtemperature pasteurization technique using a Taylor vortex mixer. In this study, we analyzed raw milk pasteurization efficacy and rancidity and compared the results with those obtained using different types of mixing systems, such as Taylor vortex and conventional mixers. During the experiments, the sterilization temperature and time were varied to measure milk sample acidity via acid-base titration for the quantitative assessment of rancidity and sterilization effects. We assessed microbial survival through specific culture media. The Taylor vortex system demonstrated superior sterilization efficiency with minimal rancidity, which was attributed to its high thermal and mass transfer efficiencies. In summary, we established the Taylor vortex mixer as an effective and quality-preserving alternative for raw milk pasteurization, highlighting its potential use in the food industry.