Pasteurization typically involves heating milk to 72°C (161°F) for 15 seconds, or at a lower temperature for a longer period. This temperature is high enough to kill most bacteria, including Salmonella and E. coli, without significantly altering the taste or nutritional value of the milk.
The pasteurization process is widely used in the dairy industry to ensure the safety of milk and other dairy products. It has been instrumental in reducing the incidence of foodborne illnesses and improving public health.