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Question
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?
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?
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Solution
The correct option is D All
of the above.
A less conventional, but US FDA-legal, alternative (typically for home pasteurization) is to heat milk at 63 ∘C (145 ∘F) for 30 minutes. HTST(High temperature ,short time) milk is forced between metal plates or through pipes heated on the outside by hot water, and the milk is heated to 72 ∘C (161 ∘F) for 15 seconds.UHT, also known as ultra-heat-treating, processing holds the milk at a temperature of 135-150 ∘C for 4-15 seconds.
All of the above.
A less conventional, but US FDA-legal, alternative (typically for home pasteurization) is to heat milk at 63 ∘C (145 ∘F) for 30 minutes. HTST(High temperature ,short time) milk is forced between metal plates or through pipes heated on the outside by hot water, and the milk is heated to 72 ∘C (161 ∘F) for 15 seconds.UHT, also known as ultra-heat-treating, processing holds the milk at a temperature of 135-150 ∘C for 4-15 seconds.
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