Table 1. Categorized conditions of milk heat treatments

Food code in Korea1)	IDF fact sheet
Low temperature long time (63°C-65°C, 30 min)	Thermisation (57°C-68°C/5 s-30 min)Pasteurisation (72°C-80°C/15-30 s)
High temperature short time (72°C-75°C 15-20 sec)	Pasteurised with extended shelf life (ESL) processing (125°C-140°C/1-10 s)
Ultra high temperature (130°C-150°C, 0.5-5 sec)	Ultra high temperature (UHT) processing (135°C-150°C/1-10 s)In-container sterilisation (110°C-120°C/10-20 min or 125°C/5 min)90°C-95°C/5-10 min72°C-80°C/15-30 s85°C/1 min; 90°C/30 s; 105°C/30s90°C/5 min; 120°C/1 min; 135°C/30 s>120°C>40 s

Ministry of Food and Drug Safety in Korea.
Adopted from Ministry of Food and Drug Safety with CC-BY [1] and Deeth & Smithers with CC-BY [4].
ESL, extended shelf life.