Pasteurization is heating to 70C and cooling it down quickly to kill pathogens. The milk needs to be refrigerated afterwards and used within 2 weeks.
UHT is heating it to 140C for 2s a cooling it to kill pathogens and their spores. It significantly changes flavor, destroys 90% of vitamins and changes some of the proteins structure. Lasts a year afterwards
Pasteurization is heating to 70C and cooling it down quickly to kill pathogens. The milk needs to be refrigerated afterwards and used within 2 weeks.
UHT is heating it to 140C for 2s a cooling it to kill pathogens and their spores. It significantly changes flavor, destroys 90% of vitamins and changes some of the proteins structure. Lasts a year afterwards