The first technique , called `` batch pasteurization '' , involves heating large batches of milk to a lower temperature , typically NUMBER@1 ° C -LRB- NUMBER@2 ° F -RRB- for NUMBER@3 minutes , followed by quick cooling to about NUMBER@4 ° C -LRB- NUMBER@5 ° F -RRB- .

The first technique , called `` batch pasteurization '' , involves heating large batches of milk to a lower temperature , typically NUMBER@6 ° F -LRB- NUMBER@7 ° C -RRB- .
