What has become a lot more common (and is often not clearly labeled) are stronger pasteurization levels that make unopened milk stable for a few weeks refrigerated (it's also sometimes micro-filtrated).
Before, softer pasteurization was the more common variant, which then has unopened ~1 week of refrigerated stability. Less offered now, although a good supermarket has it.
(These two categories are not fixed standards, so within them there's also variations in how processing is done exactly)
Raw milk (i.e. never heated >40°C, unfiltered) is also available, but with stronger requirements on how it's handled before sale and thus often hard to get, especially if you're not local to a farm producing it - obviously transport has to be quick.
What has become a lot more common (and is often not clearly labeled) are stronger pasteurization levels that make unopened milk stable for a few weeks refrigerated (it's also sometimes micro-filtrated).
Before, softer pasteurization was the more common variant, which then has unopened ~1 week of refrigerated stability. Less offered now, although a good supermarket has it.
(These two categories are not fixed standards, so within them there's also variations in how processing is done exactly)
Raw milk (i.e. never heated >40°C, unfiltered) is also available, but with stronger requirements on how it's handled before sale and thus often hard to get, especially if you're not local to a farm producing it - obviously transport has to be quick.