If there are many names for it, please give me all of them. The two methods for food preservation involving the use of heat are heat sterilisation and pasteurisation. Sterilisation involves the use of heat to bring about the total destruction of all micro-organisms and their spores. Such a process kills all micro-organisms and their spores without producing a marked effect on the flavour, colour and nutritive value of the milk. UHT milk should keep unopened for six months or more.
Pasteurisation is a mild heat treatment which kills pathogens and therefore makes foods safe to eat.
In the case of milk, for example, the pasteurisation destroys organisms such as Mycobacterium tuberculosis , Brucella abortus and Listeria monocytogenes .