Question

In pasteurisation, the cell membrane of the microorganisms in the milk ruptures, due to the addition of safe bacteria.

• A. True
• B. False

Answer 1

The correct option is B

False

Pasteurisation is a most commonly used method of preserving milk. In this process, the milk is heated at 70° C temperature for 15 to 30 seconds and is quickly cooled to 10° C. Due to the sudden change in temperature, the cell membrane of the microorganisms in the milk ruptures and they get completely destroyed.