What is the pasterisation?

Answer 1

Pasteurization destroys most disease producing organisms and limits fermentation in
milk, beer, and other liquids by partial or complete sterilization. The pasteurization
process heats milk to 161 degrees Fahrenheit (63 degrees centigrade) for 15 seconds,
inactivating or killing organisms that grow rapidly in milk. Pasteurization does not
destroy organisms that grow slowly or produce spores.
While pasteurization destroys many microorganisms in milk, improper handling after
pasteurization can recontaminate milk. Many dairy farms use a home-pasteurizing
machine to pasteurize small amounts of milk for personal use. Raw milk can also be
pasteurized on the stovetop. Microwaving raw milk is not an effective means of
pasteurization because of uneven heat distribution. For more information on
purchasing and caring for home pasteurization machines, contact your county
Extension agent.
Ultra-high temperature (UHT) processing destroys organisms more effectively and the
milk is essentially sterilized and can be stored at room temperature for up to 8 weeks
without any change in flavor.