Milk is subjected to the flash (high temperature short time) pasteurization method. The temperature and duration employed are:
- A 63°C for 30 minutes
- B 72°C for 15 seconds ✓
- C 100°C for 5 seconds
- D 135°C for 1 second
Correct answer: B. 72°C for 15 seconds
Explanation
Flash pasteurization exposes milk to 72°C for 15 seconds followed by rapid cooling, destroying vegetative pathogens including Mycobacterium tuberculosis, Brucella, Salmonella and Coxiella burnetii while preserving milk quality. The option of 63°C for 30 minutes describes the older holder method. Ultra high temperature treatment uses about 135°C for 1 to 2 seconds and gives shelf-stable milk, so it is not the flash method asked here.
Reference: Ananthanarayan and Paniker's Textbook of Microbiology, 11th ed.
High-yield for: NEET PGINI-CETNExTFMGEUSMLEPLABMRCP
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