What is pasteurization?

What is pasteurization?

• A. Heating milk to kill bacteria
• B. Cooling milk to preserve freshness
• C. Fermenting milk to make yogurt
• D. Homogenizing milk for texture

Answer: (A)

Pasteurization is a heat-treating process used to reduce or kill harmful bacteria in dairy products by heating milk to a specific temperature for a set period. The aim is to make the milk safer to drink and to extend its shelf life, while keeping most of the flavor and nutrients intact. Common methods include heating to about 63°C (145°F) for 30 minutes or 72°C (161°F) for 15 seconds. Pasteurization does not sterilize the product—some benign microbes may remain—so it still needs proper refrigeration. This differs from cooling (which slows growth but doesn’t kill pathogens), fermentation (which uses microbes to produce products like yogurt), and homogenization (which changes fat distribution for texture).

Pasteurization is a heat-treating process used to reduce or kill harmful bacteria in dairy products by heating milk to a specific temperature for a set period. The aim is to make the milk safer to drink and to extend its shelf life, while keeping most of the flavor and nutrients intact. Common methods include heating to about 63°C (145°F) for 30 minutes or 72°C (161°F) for 15 seconds. Pasteurization does not sterilize the product—some benign microbes may remain—so it still needs proper refrigeration. This differs from cooling (which slows growth but doesn’t kill pathogens), fermentation (which uses microbes to produce products like yogurt), and homogenization (which changes fat distribution for texture).