I'm an experienced Beer home brewer, but I've never done a Cider and would like to try. I've bought natural pressed apple juice from a farm near me, it's free of preservatives, and thus is chilled to be drunk soon. It's reasonably sweet (not tart) and may already have sugar added for sweetness. It's very clear clean apple juice and awesome to drink.
I've bought CBC-1 Yeast and some Nutrivin Yeast nutrient for the fermentation. I'm most worried about contaminants in the apple juice, i.e. will probably contain many natural yeasts as well that will also attempt to ferment it.
Will I spoil the apple juice by pasteurizing it before cooling and pitching yeast (i.e. first heating to 75'C - 167'F)?
Should I even try pasteurizing it?