Why would you want to pasteurize raw milk? It is much healthier to drink raw. Pasteurizing kills all of the beneficial bacteria present in raw milk. I was very surprised to your question. If you would like to know more about Raw Milk I would suggest visiting the Weston A. Price Foundation website and click on the Raw Milk link and get educated about Raw Milk.

My uncles own a dairy farm they bought/inherited from my
grandparents. I also have cousins and an aunt and uncle who own and
operate a dairy farm. They are very very careful to keep all of the
important equipment and parts germ free. Cows are relatively messy
creatures some of whom are too lazy to get up to poo. Dairy farmers
are required to keep up to health standards. It is illegal where my
relatives' farms are for them to mix milk from a cow on antibiotics
with the rest of the milk. Dairy farmers must keep all the milkers
and the udders the milkers attached to spic and span (they use
colored iodine so they can keep track on the cows). A sick cow or
"new" mother gets milked but the milk is put into a relatively
small milk canister separate from the large tank and either fed to
the new calf or dumped into the manure trough. Farmers are required
to keep with health standards and a small sample is taken by the
milk man collecting milk every visit. If the milk is not safe, the
farmer has to buy the whole truck's load. The dairy farmers I know
will take a pitcher out to the big tank, open a spigot, fill the
pitcher directly from the tank of unpasteurized milk, bring it back
to the house, and pour it directly on their cereal (or in a glass
to drink). The Naval Academy in Annapolis, Maryland used to have
their own dairy because of the milk scares that used to sweep the
East coast before pasteurization became commonplace. They closed
their dairy to save $0.25 a gallon in August 1998. I suppose the
school administration rues that decision since milk prices went up,
huh? ;)

Are these cows happily munching on grass out in a sunlit field?
Is the farmer one who maintains high standards of cleanliness and
pride? Well then by all means, leave it be. Pasteurization is
unncessary. If you don't buy into the whole enzyme thing, just do
it for the taste- it's delicious. There's a lot of hoopla about raw
versus pasteurized and what did people "traditionally" drink. In
all honestly, up until the advent of refrigeration technology
people didn't consistently drink any kind of sweet milk, and
globally-speaking, Americans are somewhat exceptional in our
consumption of milk as a standalone beverage well into adulthood.
Additionally, many historical recipes call for boiled milk, and
milk was frequently adulterated and watered down by unsavory
venders. So a traditional basis for raw milk is difficult to
establish. All that being said, I believe raw milk is healthier and
wonderfully tasty and would choose a quality raw product over a
quality pasteurized product any day. I've consumed who knows how
many gallons of the stuff and it has the advantage of keeping fresh
longer than heat treated milk.

I need to pasteurize milk for a school presentation. Is there
any way I can make the milk edible in 5-6 minutes or
less?

Really if you get your raw milk from a reputible farm you
shouldn't need to pasturize it. Raw milk is a wonderful natural
food that is beneficial to your immune system and your digestive
system. Besides it tastes wonderful. I have been drinking raw milk
for years. I also like to make my own kefir and butter, along with
the buttermilk.