In pasteurisation, the milk is heated to about 70 ℃ and then suddenly chilled and stored.

True

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False

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Solution

The correct option is A
True

Pasteurisation is the process of sterilisation of milk in which the milk is heated at high temperature, around 70 ℃ for 15 to 30 seconds and then it is suddenly chilled at 5 ℃ and stored.

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Q. In pasteurisation, the milk is heated to about 70 ℃ and then suddenly chilled and stored.

Pasteurised milk can be consumed without boiling as it is free from harmful microbes. The milk is heated and the suddenly chilled and stored. Which of the following is the correct heating temperature and time for the pasteurisation?

Q. State whether the following statements are true or false.
Statement I: Removing air prior to packing food decreases shelf life.
Statement II: In pasteurisation, milk is first heated to 70℃ and then chilled and stored.

Q. Pasteurisation is the process in which milk is for some time and is then suddenly .

Q. The temperature for pasteurisation of milk is selected so as to

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In pasteurisation, the milk is heated to about 70 ℃ and then suddenly chilled and stored.

The correct option is A True Pasteurisation is the process of sterilisation of milk in which the milk is heated at high temperature, around 70 ℃ for 15 to 30 seconds and then it is suddenly chilled at 5 ℃ and stored.

The correct option is A
True

Pasteurisation is the process of sterilisation of milk in which the milk is heated at high temperature, around 70 ℃ for 15 to 30 seconds and then it is suddenly chilled at 5 ℃ and stored.