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Treating on a high temperaure for a short time is better than low temperature for a long time.
This technique known as HTST has been used more because it doesnt cause loss of quality in terms of flavor, nutrients ( vitamins & minerals), the color change is less destroyed as well.
At the same time, bacteria and other microbiological activity is destroyed because of the high temperature.
As for the LTLT, color & flavor changes are sometimes more obvious ( burned, cooked flavors usually),nutrients are lost! And the microbial activity is not sometimes destroyed but put in "sleep". meaning that some microbes are able to survive, and some form spores that can survive later.
