Question

Milk products with less than 10 per cent milk fat shall be pasteurized, or made from milk that has been pasteurized, by:

A. Flash pasteurization
B. High-temperature short-time pasteurization
C. Ultra-pasteurization
D. Low-temperature long-time pasteurization

Answer 1

B. High-temperature short-time pasteurization

HTST and UHT are two methods for pasteurizing milk, with UHT involving higher temperatures and allowing for longer storage without refrigeration despite causing slight changes in taste.

Step-by-step explanation:

Milk products with less than 10 percent milk fat that are to be pasteurized can undergo various methods of pasteurization. One such method is high-temperature short-time (HTST) pasteurization, which treats milk at 72 °C for approximately 15 seconds.

Another method is ultra-high-temperature (UHT) pasteurization, which exposes milk to 138 °C for 2 or more seconds. The UHT process allows milk to be stored for extended periods without refrigeration due to the high temperatures effectively sterilizing it.

However, this method can alter the proteins within the milk, affecting its taste and smell. Despite these changes, UHT pasteurization is beneficial in areas with limited refrigeration facilities.