Pasteurization is the process of healing milk

The correct answer/option is "below boiling point".

Pasteurization is a heat-treatment process named after the French scientist Louis Pasteur. It is widely used to make milk and other food products safe for consumption by destroying pathogenic (disease-causing) microorganisms and extending shelf life.
The process specifically involves heating the liquid to a specific temperature for a set period of time and then rapidly cooling it.

A key aspect of pasteurization is that it heats the milk to temperatures below its boiling point (typically between 63°C and 72°C, depending on the specific pasteurization method used, such as High-Temperature Short-Time or Low-Temperature Long-Time). Heating the milk above its boiling point or at extremely high temperatures (like 121°C or 150°C, which are used in sterilization processes) would alter the chemical structure of the milk, affecting its taste, nutritional value, and physical properties. Therefore, pasteurization is intentionally conducted below the boiling point to kill harmful pathogens while preserving the quality of the milk.