Strategies for Enhancement in Food Production

orrect Answer: ✅ D. None of these

Explanation:
Pasteurization is a process in which a liquid is heated to a specific temperature for a specific period of time to kill harmful microorganisms without significantly affecting taste or nutritional value.

Temperature and Time (for milk):

72°C for 15 seconds (HTST – High Temperature Short Time)

or 63°C for 30 minutes (Low Temperature Long Time)

Purpose: To destroy pathogens while preserving quality.

Analysis of Options:

A. Only milk → Incorrect, because pasteurization is also applied to other liquids like wine.

B. Any liquid above 100°C → Incorrect, this is boiling, not pasteurization; pasteurization occurs below 100°C.

C. Any liquid at 70°C → Incorrect, temperature alone isn’t enough; time is also critical.

D. None of these → ✅ Correct, as none of the other options fully describe pasteurization.