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Food Science and Technology QUESTION #5974
Question 1
The \(B^*\) value concept in UHT processing represents:
  • The biological value of milk proteins after UHT treatment
  • \(B^* = \int_0^t 10^{(T-135)/10.5}\,dt\); a measure of sterilization efficacy (\(B^* \geq 1\) means sufficient sterilization, achieving \(9\)-log reduction of \(C.\;botulinum\)), balanced against chemical damage (\(C^* < 1\) means \(<3\%\) nutrient loss)✔️
  • Brix measurement of dissolved solids
  • The browning index based on Maillard reaction products
Correct Answer Explanation
In UHT optimization, \(B^*\) and \(C^*\) values balance sterilization efficacy vs chemical damage. \(B^* \geq 1\) = sufficient sterilization (\(9\)-log reduction of \(C.\;botulinum\)). \(C^* < 1\) = \(<3\%\) nutrient loss. High-temperature, short-time UHT maximizes the \(B^*/C^*\) ratio: better sterilization with less chemical damage.