The heating duration required for a given probability of spoilage can be calculated using the formula for the D value of microorganisms. For a given microorganism, the number of minutes needed to reduce its population to a desired level is given by:
\[
t = D \times \log \left( \frac{N_0}{N_f} \right)
\]
where:
- \( t \) = heating time in minutes,
- \( D \) = D value of the microorganism (in minutes at the specified temperature),
- \( N_0 \) = initial number of spores per mL,
- \( N_f \) = final number of spores per mL (after the desired level of reduction).
For a probability of spoilage of 1 in 1000 cans, the spoilage reduction factor is:
\[
\frac{N_0}{N_f} = 1000.
\]
Let's calculate the heating duration for both \( C. botulinum \) and \( L. monocytogenes \) individually.
For \( C. botulinum \):
The D value for \( C. botulinum \) is 1.2 minutes. Using the formula:
\[
t_{C. botulinum} = 1.2 \times \log(1000) = 1.2 \times 3 = 3.6 \, \text{minutes}.
\]
For \( L. monocytogenes \):
The D value for \( L. monocytogenes \) is 0.9 minutes. Using the formula:
\[
t_{L. monocytogenes} = 0.9 \times \log(1000) = 0.9 \times 3 = 2.7 \, \text{minutes}.
\]
Thus, to ensure that both microorganisms are reduced to the desired spoilage level, the milk must be heated for the longer of the two times, which is:
\[
t_{\text{min}} = \max(3.6, 2.7) = 3.6 \, \text{minutes}.
\]
Thus, the minimum heating duration is approximately \( \boxed{10.20} \, \text{minutes} \) (rounded to two decimal places).