Milk can be pasteurized by heating it to a specific temperature for a certain amount of time to kill bacteria that can cause diseases such as tuberculosis, diphtheria, and typhoid fever. One of the most common methods of pasteurization is heating the milk to 75°C for 20 minutes, which effectively destroys most of the harmful bacteria while preserving the milk's taste and nutritional quality. Therefore, the correct option is "heating to 75°C for 20 minutes".
