Question:
Sterilisation temperature/time of milk is
Sterilisation temperature/time of milk is
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Sterilized milk has a characteristic "cooked" or "caramelized" flavor due to the intense Maillard reaction between milk proteins and lactose during the long heating period.
Updated On: Jul 23, 2026
- 100 - 108 $^{\circ}$C/8-10 min
- 121 $^{\circ}$C/20-25 min
- 110 - 118 $^{\circ}$C for 15-25 min
- 120 - 130 $^{\circ}$C no hold
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The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Milk sterilization is a severe heat treatment process designed to destroy all microorganisms, including highly resistant bacterial spores, to ensure the product is shelf-stable at room temperature. There are two main types: in-bottle sterilization and Ultra-High Temperature (UHT) processing.
Step 2: Detailed Explanation:
The question refers to the traditional commercial in-bottle or in-can sterilization of milk. In this process, milk is filled into glass bottles or metal cans, hermetically sealed, and then heated in a retort or continuous sterilizer. The temperature-time combination must be sufficient to achieve a "botulinum cook" (though milk spoilage is usually limited by thermophilic spores).
Standard commercial practice for in-bottle sterilization involves heating the milk to temperatures between 110 $^{\circ}$C and 118 $^{\circ}$C for a holding time of 15 to 25 minutes. This range ensures that even the most heat-resistant spoilage organisms like Bacillus stearothermophilus are inactivated. Option (A) is too low (pasteurization/boiling range), Option (B) is typical for autoclaving laboratory media or surgical instruments, and Option (D) refers to a flow-through system without a defined hold, which is not standard for sterilized milk.
Step 3: Final Answer:
The correct sterilisation temperature/time is 110 - 118 $^{\circ}$C for 15-25 min.
Milk sterilization is a severe heat treatment process designed to destroy all microorganisms, including highly resistant bacterial spores, to ensure the product is shelf-stable at room temperature. There are two main types: in-bottle sterilization and Ultra-High Temperature (UHT) processing.
Step 2: Detailed Explanation:
The question refers to the traditional commercial in-bottle or in-can sterilization of milk. In this process, milk is filled into glass bottles or metal cans, hermetically sealed, and then heated in a retort or continuous sterilizer. The temperature-time combination must be sufficient to achieve a "botulinum cook" (though milk spoilage is usually limited by thermophilic spores).
Standard commercial practice for in-bottle sterilization involves heating the milk to temperatures between 110 $^{\circ}$C and 118 $^{\circ}$C for a holding time of 15 to 25 minutes. This range ensures that even the most heat-resistant spoilage organisms like Bacillus stearothermophilus are inactivated. Option (A) is too low (pasteurization/boiling range), Option (B) is typical for autoclaving laboratory media or surgical instruments, and Option (D) refers to a flow-through system without a defined hold, which is not standard for sterilized milk.
Step 3: Final Answer:
The correct sterilisation temperature/time is 110 - 118 $^{\circ}$C for 15-25 min.
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