Original: The first technique, called "batch pasteurization", involves heating large batches of milk to a lower temperature, typically 63 °C (145 °F) for 30 minutes, followed by quick cooling to about 4 °C (39 °F).
Simplified: The first technique, called "batch pasteurization", involves heating large batches of milk to a lower temperature, typically 155 °F (68 °C).