—> The pasteurisation of milk is achieved by heating at one of the following time-temperature combinations: (63 C for 30 mins (LTLT=low temperature, long time), 72C for 15 s (HTST=high temperature, short time), 89C for 1 s, 90C for 0.1 s, 94 for 0.1 s, 100C for 0.01 s)