[amp_mcq option1=”54° C for 30 minutes” option2=”62.8° C for 30 minutes” option3=”72° C for 32 minutes” option4=”100° for 10 minutes ” correct=”option2″]
The correct answer is (b). Pasteurization of milk is done at 62.8° C for 30 minutes. This process kills harmful bacteria without significantly changing the taste or nutritional value of the milk.
(a) 54° C for 30 minutes is not a high enough temperature to kill all harmful bacteria.
(c) 72° C for 32 minutes is a higher temperature than necessary, and it may cause the milk to lose some of its nutrients.
(d) 100° C for 10 minutes is too high a temperature, and it will denature the proteins in the milk, making it taste unpleasant.