Lobo asked what the difference was between pasteurization and scalding
with regard to milk.
Pasteurization is a treatment of food with heat to destroy disease-causing
and other undesirable organisms. The process was developed by Louis Pasteur
in the 1860s. Modern pasteurization standards for milk require temperatures
of about 145F (63C) for 30 min followed by rapid cooling. The harmless
lactic acid bacteria that cause milk to sour survive pasteurization but are
destroyed when milk is heated to ultrahigh temperatures, a process called
ultrapasteurization. Scalding is merely heating milk to just under the
boiling point. As is evident, pasteurization is a much more complicated
process requiring special equipment.
The Tarheel Baker