Question

A dairy processor needs a rapid heat treatment that reduces pathogenic microorganisms while retaining relatively good sensory and nutritional quality of milk. Which condition is characteristic of the standard high-temperature short-time process?

A 71–76.6°C for about 15 seconds
B 63°C for 30 minutes
C 100°C for 1 hour
D 40°C for 60 minutes
E 121°C for 15 minutes
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