This document discusses two techniques for pasteurizing foods - HTST and UHT. HTST involves heating foods to 72°C for 15 seconds, killing pathogens but providing a shorter shelf life of 2-3 weeks. UHT involves heating to a higher temperature of 140°C for only 2 seconds, sterilizing foods and allowing for an even longer shelf life of 2-3 months, though it can impact color, flavor and protein structure. The document provides tables comparing the key details of each technique.