What is the difference between pasteurization and UHT?

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.