Question Statement:
Which of the following microbiological and chemical kinetics justify the adoption of Ultra-High Temperature (UHT) processing over in-container retort canning for liquid milk?
Options:
- (A) The activation energy ($E_a$) and $z$-value for spore destruction ($z \approx 10^\circ\text{C}$) are substantially lower than the $z$-values for chemical degradation reactions such as lysine loss, Maillard browning, and thiamine destruction ($z \approx 25\text{--}35^\circ\text{C}$)
- (B) Operating at higher temperatures ($140^\circ\text{C}$ vs $121^\circ\text{C}$) accelerates bacterial spore destruction dramatically while causing significantly less chemical/flavor damage per unit of lethality
- (C) UHT processing yields sterile liquid milk with superior fresh sensory profile and lighter color
- (D) UHT eliminates the need for aseptic packaging downstream