From the wiki article on pasteurization: "Pasteurization typically uses temperatures below boiling since at very high temperatures casein micelles will irreversibly aggregate, or "curdle." There are two main types of pasteurization used today: High Temperature/Short Time (HTST) and "Extended Shelf Life (ESL)" treatment. Ultra-high temperature (UHT or ultra-heat treated) is also used for milk treatment. In the HTST process, milk is forced between metal plates or through pipes heated on the outside by hot water, and is heated to 71.7 °C (161 °F) for 15–20 seconds. UHT processing holds the milk at a temperature of 135 °C (275 °F) for a minimum of one second. ESL milk has a microbial-filtration step and lower temperatures than UHT milk. Milk simply labeled "pasteurized" is usually treated with the HTST method, whereas milk labeled "ultra-pasteurized" or simply "UHT" has been treated with the UHT method. Since 2007, however, it is no longer a legal requirement in European countries (such as 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 145 °F (63 °C) for 30 minutes."
So 161F for 15-20 second is the usual method for milk labeled "pasteurized" (not ultra-Pasteurized).
When I make mozzarella, I typically use this recipe: http://www.cheesemaking.com/howtomakemozzarellacheese.html
. It takes about 30 minutes and produces a nice fresh mozzarella. I have also made more time-consuming cultured mozzarella (using bacterial cultures rather than addition of acid to acidify the milk) but have found that the slightly improved flavor is not worth the much greater time involved. My 30 minute goat mozzarella is much better than anything I can get in the store.
The maximum temperature is about 135F, so would not be the same as pasteurization. There are other recipes that do involve higher temperatures.