Question Bank • QB_DFE_EXP_023 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Unit Operations in Dairy and Food Engineering

Subtopic: Pasteurization

Question Statement:

The standard time-temperature combination for High Temperature Short Time (HTST) pasteurization of market milk is:

Options:

  • (A) $71.7^\circ\text{C}$ ($72^\circ\text{C}$) for $15\text{ seconds}$
  • (B) $62.8^\circ\text{C}$ ($63^\circ\text{C}$) for $30\text{ minutes}$
  • (C) $135^\circ\text{C}$ for $2\text{ seconds}$
  • (D) $100^\circ\text{C}$ for $10\text{ minutes}$

Answer Key:

A

Step-by-Step Solution & Explanation

Pasteurization standards: • LTLT (Batch/vat): $63^\circ\text{C}$ for $30\text{ minutes}$. • HTST (Continuous): $71.7^\circ\text{C}$ ($72^\circ\text{C}$) for $15\text{ seconds}$. • UHT (Ultra-High Temperature): $135 - 150^\circ\text{C}$ for $2 - 5\text{ seconds}$.
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