I was wondering if milk needed to be ultra pasteurized or just regular pasteurized to kill the avian flu. But I'm having a hard time finding documentation on the exact temperature differences between the 2 types of pasteurization.
Edit: was able to find the differences
High Temperature Short Time (HTST, or simply “pasteurized”)
Ultra-High Temperature (UHT, or ultra-pasteurized)
HTST pasteurization heats the milk to 161 F for 15 seconds and then rapidly cools it to 39 degrees.
For UHT, raw milk is heated to approximately 280 F for just 2 seconds and is then rapidly chilled back to 39 degrees.
https://www.organicvalley.coop/blog/difference-between-pasteurized-and-ultra-pasteurized-milk/
But if you treat the milk to 54 degrees Celsius for 10 or 15 minutes, the virus is completely inactivated.
161F is 71.5C so regular (HTST) pasteurized milk is good enough for killing the virus.