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Pasteurization raises the heat of a substance beyond the tolerance of certain microbes, mostly bacteria. The intent is to kill pathogens in food, especially dairy products, that otherwise cause it to spoil or become toxic. The heating does not destroy the material being heated, as could boiling. Typically milk is heated to 72°C (161°F) for 15 seconds.

An alternative is a very short period of higher-than-boiling heat, 138°C (280°F) for 2 seconds. This can partly degrade the milk but extends shelf life considerably.

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