In standard high-temperature short-time pasteurisation of ordinary fluid milk, what minimum temperature is paired with a holding time of at least 15 seconds?

Explanation

A standard high-temperature short-time treatment for ordinary fluid milk is heating every particle to at least 72°C for at least 15 seconds. This is heating below the normal boiling point, not boiling. Other validated time–temperature combinations exist, including lower-temperature batch pasteurisation.