Processing of fluid milk at $72^{\circ} \mathrm{C}$ for $15$ seconds is termed as
- High-temperature, short-time $\text{(HTST)}$ pasteurization
- Low-temperature, long-time $\text{(LTLT)}$ pasteurization
- Ultra high-temperature $\text{(UHT)}$ pasteurization
- Homogenization process
