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Pasteurisation = 63° for 30 minutes (batch) or 72°C for 15 seconds (HTST)
Pasteurisation kills pathogens (organisms that can make you sick) and some spoilage bacteria.
Sterilisation = 120 - 126°C for 30 minutes (in-container) or 142 - 145°C for 3 seconds (UHT)
Sterilisation kills all bacteria that is present in the product.
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