What happens to the micro-organisms in milk as a result of conventional pasteurization?

Question

Quizplus · Accepted Answer

Conventional pasteurization involves heating milk to a temperature of 145-149°F (63-65°C) for 30 minutes or heating it to a temperature of 161°F (72°C) for 15 seconds. This process kills most of the harmful bacteria, viruses, and parasites that may be present in the milk, but some spores and heat-resistant microorganisms (e.g. some types of bacteria and fungi) may survive. Therefore, the milk is microbiologically safe for human consumption but spoilage organisms such as bacteria may still be present and can cause milk to spoil over time.

What Happens to the Micro-Organisms in Milk as a Result