In the pasteurisation of milk, the milk is heated to about
- A.40 degrees Celsius for five minutes
- B.70 degrees Celsius for 15 to 30 seconds
- C.100 degrees Celsius for ten minutes
- D.121 degrees Celsius for twenty minutes
Show answer
The short, sharp heating kills the disease-causing and most spoilage microbes while leaving the taste and most of the food value of the milk unchanged, which is exactly what boiling does not do.
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