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Food Science and Technology QUESTION #5890
Question 1
Thermization (thermalization) of milk involves heating at:
  • \(63^{\circ}\text{C}\) for \(30\) minutes
  • \(57\text{–}68^{\circ}\text{C}\) for \(15\) seconds✔️
  • \(72^{\circ}\text{C}\) for \(15\) seconds
  • \(135^{\circ}\text{C}\) for \(2\) seconds
Correct Answer Explanation
Thermization is a mild heat treatment at \(57\text{–}68^{\circ}\text{C}\) for \(15\) seconds, insufficient to inactivate alkaline phosphatase. It reduces psychrotrophic bacteria counts in raw milk before storage without full pasteurization.