DAIRY PRODUCTS
'(<a href="http://www.j-archive.com/media/2009-01-12_J_28.jpg" target="_blank">Jimmy of the Clue Crew reports from the Babcock Hall dairy plant at the University of Wisconsin-Madison.</a>)  This process requires higher temperatures for products with more sugar & fat; for chocolate milk, it's 180 degrees, compared to 162 for milk'
pasteurization