Pasteurization is approved by the Food and Drug Administration, and is a simple, proven and effective process that kills potentially harmful bacteria without affecting the taste or nutritional value of milk. During pasteurization, the temperature of milk is raised to 161° Fahrenheit or higher for 15 seconds and then rapidly cooled. Pasteurization extends milk’s shelf life and destroys harmful bacteria. Ultra-high temperature pasteurization, where milk is heated to 280° Fahrenheit for more than two seconds, is used to the extend the shelf life of some dairy foods.