Final answer:
Every HTST pasteurizer for milk products should have a Temperature Control System (option A) to effectively manage the pasteurization process by maintaining specific temperature criteria crucial for microbial control.
Step-by-step explanation:
Every high temperature short time (HTST) pasteurizer used to pasteurize milk products for food premises should be equipped with a Temperature Control System (option A). HTST pasteurization involves exposing milk to a temperature of 72 °C for about 15 seconds to reduce the number of microbes while preserving the quality of the milk. This pasteurization process is critical to kill pathogens and reduce spoilage-causing microbes.
In contrast, UHT pasteurization elevates the milk's temperature to 138 °C for 2 or more seconds, which allows it to be stored for longer periods in sealed containers without refrigeration, although it may alter the milk's taste and smell slightly.
In terms of equipment, a UV Radiation Module is not typically used for pasteurization, as UV is not very penetrating and, hence, not effective for treating milk contained within opaque materials. Likewise, an Oxygen Depletion Sensor is not standard for pasteurizers because the focus is on temperature control rather than monitoring oxygen levels. A Flavor Enhancer Unit also does not play a part in the process of pasteurization, as it would serve no purpose in the microbial control that pasteurization aims to achieve.