Batch pasteurization....145F for 30 minutes. You need to keep the air space hot though, that's always the problem. A vat pasteurizer will have a heating coil or steam injector under the lid and it's kept at 155F during the 30 minutes.
Many countries allow thermisation of milk as equivalent to pasteurization. Definitions vary but is heating to about 60C for a short time (15s) and then aging for 90 days at no less than 2C.