Question

How does pasteurisation work?

• A. At a very high temperature, the microorganisms become inactive
• B. At a very low temperature, the microorganisms become inactive
• C. The cell membrane of the microorganisms ruptures due to sudden change in temperature
• D. The nucleus of the microorganisms ruptures due to sudden change in temperature

Answer 1

The correct option is C

The cell membrane of the microorganisms ruptures due to sudden change in temperature

Pasteurisation is a method of preserving milk. Milk is heated at 70° C for 15 to 30 seconds and quickly cooled to 10° C. The cell membrane of the microorganisms in the milk ruptures due to the sudden change in temperature. Without a cell membrane, the microorganisms quickly die. This method of preserving milk was developed by a French scientist, Louis Pasteur. Hence the process was named as pasteurisation.