You are totally right, but for the milk you just bring it to boil and stop. Quickly, 3 times in a row. We know very well that you theoretically just need to cr

You are totally right, but for the milk you just bring it to boil and stop. Quickly, 3 times in a row. We know very well that you theoretically just need to cross the 68°C boundary to cook the proteins of the bacteria. But if like me you happen to have been raised where the family had cows, you also know very well that in the morning at 4am, you do not play Pasteur. You want fast and secure. Theory vs. practice.