Pasteurization and sterilization are two common methods used to kill harmful bacteria in milk. Pasteurization heats milk to a lower temperature for a shorter period of time, while sterilization heats milk to a higher temperature for a longer period of time. This results in different levels of milk quality and safety. Pasteurized milk has a shorter shelf life than sterilized milk, but it retains more nutrients. Sterilized milk has a longer shelf life, but it may contain less nutrients.

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