The best known is the pasteurisation of milk. The milk is heated to 72-75°C for 15-40 seconds and then immediately cooled down again. About 99.5 per cent of all germs in the milk are killed. Pasteurised milk can be kept in the refrigerator for up to 6 days. Pasteurisation is a legal requirement for all types of milk in Germany, except for raw milk and milk from speciality dairies. However, pasteurisation is also used for other foods such as wine, fruit juice or beer.