Correct option is D
Correct Answer:(d) 63°C
Under the system of pasteurization, milk is heated to a temperature of 63°C and held at this temperature for 30 minutes. This process is known as low-temperature, long-time (LTLT) pasteurization. It effectively kills harmful bacteria and pathogens while preserving the nutritional value and flavor of the milk.
Pasteurization Methods:
- Low-Temperature, Long-Time (LTLT):
- Temperature: 63°C
- Duration: 30 minutes
- Used for smaller-scale or traditional milk processing.
- High-Temperature, Short-Time (HTST):
- Temperature: 72°C
- Duration: 15 seconds
- Commonly used for large-scale milk processing.
- Ultra-High Temperature (UHT):
- Temperature: 135°C
- Duration: 2-5 seconds
- Ensures longer shelf life without refrigeration.
Information Booster:
● Pasteurization is named after Louis Pasteur, who developed the process in the 19th century.
● It is widely used to ensure the safety and extend the shelf life of milk and dairy products.
● Pasteurization eliminates harmful microorganisms like Salmonella, Listeria, and E. coli.
● LTLT pasteurization retains more of the milk's natural flavor compared to HTST or UHT.
● Raw milk can spoil quickly and pose health risks without pasteurization