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Pasteurisation or sterilisation.
Pasteurisation is the heat treatment of milk at a temperature equal to 72°C for 15 seconds. This kills off pathogens and some spoilage organisms. This milk must be kept refrigerated (<5°C).

Sterilisation is done at a much higher temperature for a shorter time (eg UHT process is 142°C for 2 seconds). This kills off all pathogens and spoilage organisms. This milk can be kept unrefrigerated until opened.

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