Question

At what temperature milk gets pasteurized?
(a)${ 58℃ }$
(b)${ 60℃ }$
(c)${ 62℃ }$
(d)${ 68℃ }$

Answer 1

Hint: The factors of the number at which milk is pasteurized are $1,2,31,62$. The Fahrenheit of this number is equal to $145℉$. Additionally, the number lies between 60 and 70.

Complete answer:
Milk pasteurization, commonly practiced in a variety of countries, especially the United States. It needs about ${ 62℃ }$ temperature held for 30 minutes.

Additional Information: -The process was named after the French microbiologist, Louis Pasteur, whose study in the 1880s showed that thermal processing can inactivate undesirable microorganisms in wine. During pasteurization, spoilage enzymes are also inactivated. Pasteurization is commonly used in the dairy and other food manufacturing sectors today to achieve food security and food safety
-Pasteurization or pasteurization is a method in which packaged and unpackaged foods (such as milk and fruit juice) are treated with moderate heat, typically below 100 ° C ( 212 ° F), to kill pathogens and prolong shelf life.
-The process aims to kill or deactivate organisms and enzymes that lead to disease spoilage or risk including vegetative bacteria, but not bacterial spores.
-Most liquid products are heat treated in a continuous system where heat can be applied using a plate heat exchanger, or using hot water and steam directly or indirectly. Owing to the moderate heat the nutritional content and sensory characteristics of the treated foods are affected.
Types of pasteurization
-High-temperature short-time pasteurization: This method of pasteurization is also called flash pasteurization. To kill Coxiella burnetii, which is the most heat-resistant pathogen in raw milk, flash pasteurization involves heating milk to 71.7 ° C for 15 seconds.
-Low-temperature long-time pasteurization: Here, the pasteurization temperatures are reduced to 63°C and maintained for 30 minutes. The extended holding time changes the composition of the milk proteins making it more appropriate for yogurt production. This approach is ideally adapted for batch pasteurization where the milk is kept for successful pasteurization in a jacketed vat.
-Ultra high-temperature long-time pasteurization: This is a closed form of pasteurization. Throughout the entire process, the product is never exposed except for a fraction of a second.
It involves heating milk or cream for one to two seconds to between 135 ° C and 150 ° C, then immediately chilling it and aseptically sealing it for storage in a hermetic (air-tight) jar.
So, the correct answer is ‘${ 62℃ }$’.

Note: Sterilization refers to any method that destroys, kills, or deactivates all life forms (in particular, micro-organisms such as fungi, bacteria, viruses, spores, unicellular eukaryotic species such as plasmodium, etc.). Whereas, the pasteurization refers to the process of specifically destroying only the vegetative forms of the bacteria.