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What is the difference between pasteurisation and sterilisation?

Sterilisation is used to kill heat resistant bacteria spores; canned products, for example. These products are heated at a temperature of 120 °C or at ultra high temperature (UHT) 140 °C, killing spoilage bacteria and their spores. Since bacteria do not survive sterilisation, sterilised products have a much longer shelf life than pasteurised products. The disadvantage of sterilisation is that the quality of some products, such as milk, is affected, and certain vitamins may get lost (B-vitamins and vitamin C).