The process of pasteurization involves heating milk to a precise temperature for a predetermined amount of time in order to eradicate hazardous germs that may cause illnesses like brucellosis, typhoid fever, tuberculosis, and diphtheria.

For over a century and a half, pasteurization has contributed to the safe and nutritious production of milk and cheese; nonetheless, some individuals still maintain the belief that raw milk is a healthier and safer option. From foodsafety.gov, the following common misconceptions and established facts regarding milk and pasteurization are presented:

• Dangerous pathogens cannot be eliminated by raw milk alone.
• Allergies and lactose intolerance are not brought on by pasteurizing milk. 
• Those who are sensitive to milk proteins may experience allergic reactions to either raw or pasteurized milk.
• The nutritious content of milk is not decreased by pasteurization.
• It is not safe to keep pasteurized milk unrefrigerated for prolonged periods of time, especially once it has been opened.
• Pasteurization does eliminate dangerous microorganisms.
  Pasteurization can prevent death.

PROCESS:

Pasteurization of milk, which is commonly done in many nations, most notably the United States, calls for temperatures of approximately 63 °C (145 °F) held for 30 minutes or, alternatively, heating to a higher temperature of 72 °C (162 °F) and holding for 15 seconds (and even higher temperatures for shorter periods of time). The temperatures and periods are those that have been discovered to be required to eradicate Mycobacterium tuberculosis and other, more heat-resistant, non-spore-forming, disease-causing microorganisms that are present in milk. Additionally, the treatment extends the shelf life of food by eliminating the majority of bacteria that lead to deterioration.

In ultra-high-temperature (UHT) pasteurization, milk or cream is heated for one or two seconds to a temperature of 138–150 °C (280–302 °F). When kept in hygienic, hermetically sealed containers, UHT milk can be kept for months without needing to be refrigerated. Ultra-pasteurized milk and cream are heated to a minimum temperature of 138°C for a minimum of two seconds; yet, due to laxer packaging, they need to be kept chilled. It has a 60–90 day longer shelf life. Both ultra-pasteurized and UHT items deteriorate after opening in a manner comparable to that of traditionally pasteurized goods.

Some solid foods require radiation pasteurization, which is the application of small amounts of beta or gamma rays to food to extend its storage life. Mild heat treatment, the precise definition of which varies on the item, is used in pasteurization.