Answer-In high-temperature short-time (HTST) pasteurization, milk is heated at:

HTST pasteurization heats milk to 72C for 15 seconds to kill pathogenic bacteria while preserving flavor and nutritional quality. The low-temperature long-time LTLT method uses 62C for 30 minutes.

Question

In high-temperature short-time (HTS

T pasteurization, milk is heated at:

A 72°C for 15 seconds

B 62°C for 15 seconds

C 72°C for 30 minutes

D 62°C for 30 minutes

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In high-temperature short-time (HTS

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