Q.

Pasteurisation of milk means –

A. heating of milk to above 72°C
B. heating of milk to above 62°C
C. cooling of milk to about 62°C
D. cooling of milk to about 10°C
Answer» B. heating of milk to above 62°C
Explanation: Pasteurization typically uses temperatures below boiling, since at very high temperatures, casein micelles will irreversibly aggregate, or "Curdle". The two main types of pastemization used today are: high-temperature, short-time (HTST) and "extended shelf life" (ESL) treatment. Ultra-high temperature (UHT or ultra-heat-treated) is also used for milk treatment.
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