Question

Processing of fluid milk at ( 72^circ {C} ) for 15 seconds is termed as:

• A. ( {High-temperature, short-time (HTST) pasteurization} )
• B. ( {Low-temperature, long-time (LTLT) pasteurization} )
• C. ( {Ultra high-temperature (UHT) pasteurization} )
• D. ( {Homogenization process} )

Hint:

HTST pasteurization is a standard method for milk processing that ensures safety and quality while maintaining a longer shelf life compared to raw milk.

Answer 1

The Correct Option is A

High-temperature, short-time (HTST) pasteurization is the process of heating milk to ( 72^circ {C} ) for 15 seconds. This method is widely used in the dairy industry to kill pathogenic microorganisms while preserving the nutritional and sensory qualities of milk. The key advantage of HTST pasteurization is its efficiency in achieving microbial safety with minimal changes to the milk's properties. Other processes mentioned: - (B) LTLT pasteurization involves heating milk at ( 63^circ {C} ) for 30 minutes. - (C) UHT pasteurization involves heating milk to ( 135^circ {C} ) for a few seconds. - (D) Homogenization is a mechanical process to break down fat globules, unrelated to microbial safety.