Match List I (Milk Processes) with List II (Time-Temperature Combinations):

List I	List II
a. Cooling of milk	I. 135–150°C for 1–4 seconds
b. LTLT Pasteurization	II. 72°C for 15 seconds
c. HTST Pasteurization	III. 4–5°C
d. VHT Pasteurization	IV. 63°C for 30 minutes

Choose the correct answer from the options given below:

Correct option is A

Let’s explain each milk processing method:
Cooling of milk → 4–5°C (III): This is essential immediately after milking and pasteurization to slow microbial growth and preserve milk quality.
LTLT (Low Temperature Long Time) → 63°C for 30 minutes (IV): A traditional pasteurization method suitable for small-scale operations.
HTST (High Temperature Short Time) → 72°C for 15 seconds (II): Common in modern dairy industries, this method ensures microbial safety with minimal nutrient loss.
VHT (Very High Temperature) → 135–150°C for 1–4 seconds (I): Also known as UHT (Ultra-High Temperature) pasteurization, it extends milk shelf life without refrigeration.