The milk needs to be heated for complete pasteurization at 161°F for:

In the High-Temperature Short-Time pasteurization, the milk has to be at least 161°F (72°C) for a minimum of 15 seconds. This form of pasteurization, also called flash pasteurization, seeks to eliminate disease-causing pathogens without affecting the nutrient and taste content of the milk. In home pasteurization, the milk should be held at the temperature of 161°F for as long as 30 seconds before rapidly cooling it to 40°F (4°C) or below.