Define 'Pasturisation of milk'.
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Pasteurization of milk is a heat treatment process designed to kill harmful bacteria and pathogens in milk while preserving its nutritional value and flavor. This process involves heating milk to a specific temperature for a set period, typically around 72°C (161°F) for 15 seconds (known as high-temperature short-time or HTST pasteurization) or 63°C (145°F) for 30 minutes (low-temperature long-time or LTLT pasteurization). After heating, the milk is rapidly cooled and then packaged to prevent recontamination. Pasteurization helps extend the shelf life of milk and ensures it is safe for consumption.