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Good point! That's why posting on HN is so great, even if you're 99.9% correct, someone will always reply to tell you precisely how you are 0.1% wrong . Thanks
by rdoherty 9y ago
Good point! That's why posting on HN is so great, even if you're 99.9% correct, someone will always reply to tell you precisely how you are 0.1% wrong . Thanks for the link, I tried to find official sources online and had trouble.
- falsedan 9y agoTo be clear, I think your original comment is just fabulous and you're 100% right. I'm just curious since I know that controlling the level of E. coli contamination in milk is important from first-hand work on dairy farms, plus I know that pasteurization heats (not boils) the milk, and not for the ridiculous durations I see when searching online for "making water safe to drink".
- mattkrause 9y agoAlso, the relevant factor is not just temperature--it's a combination of time and temperature. For milk, you can do 1-2 seconds at 135C (UHT), 15 sec at 72C (HTST), or something like 20 min at 60C.