Pasteurization and disinfection is a completely unrelated process. Milk goes bad even if you do not open it up, fully disinfected things rarely do, this is why people pickle, can, and bottle, food to preserve them for long periods of time.

I am sure that disinfection of an object in boiling water for the 15+ min under rolling boil will basically disinfect it. It seems like a lot of work for so little gain.

I don't understand why there are so many issues with humidity. Few seem to understand much about how it works and few also can't seem to bother to learn. A little research and some understanding makes the whole thing so much easier.