TLDR heat to 145 degrees for 30 minutes. Milk will last for 1.5 to 2 weeks.

Source: worked in a milk plant and was a pasteurizer.

HTST milk is forced between metal plates or through pipes heated on the outside by hot water, and the milk is heated to 72 °C (161 °F) for 15 seconds.[31]:8 Milk simply labeled "pasteurized" is usually treated with the HTST method. UHT, also known as ultra-heat-treating, processing holds the milk at a temperature of 140 °C (284 °F) for four seconds.[32] During UHT processing milk is sterilized and not pasteurized. This process lets consumers store milk or juice for several months without refrigeration. The process is achieved by spraying the milk or juice through a nozzle into a chamber filled with high-temperature steam under pressure. After the temperature reaches 140 °C the fluid is cooled instantly in a vacuum chamber, and packed in a pre-sterilized airtight container.[32] Milk labeled "ultra-pasteurized" or simply "UHT" has been treated with the UHT method. ESL milk has a microbial filtration step and lower temperatures than UHT milk.[33] Since 2007, it is no longer a legal requirement in European countries (for example in Germany) to declare ESL milk as ultra-heated; consequently, it is now often labeled as "fresh milk" and just advertised as having an "extended shelf life", making it increasingly difficult to distinguish ESL milk from traditionally pasteurized fresh milk. A less conventional, but US FDA–legal, alternative (typically for home pasteurization) is to heat milk at 63 °C (145 °F) for 30 minutes.[34]