Q.52
Standards for milk pasteurization are formulated on the basis of following criteria -
(A) . Complete destruction of pathogenic microbes
(B) . Reduction in the size of fat globules
(C) . Inactivation of alkaline phosphatase enzyme
(D) . Minimum damage to cream line.
Choose the correct answer from the options given below:
- Scientific Basis of Pasteurization Standards:
- Complete Destruction of Pathogens: Thermal regimes ($63^\circ\text{C}$ for $30\text{ min}$ LTLT, or $72^\circ\text{C}$ for $15\text{ sec}$ HTST) are designed to destroy the most heat-resistant non-spore-forming vegetative pathogen (Coxiella burnetii and Mycobacterium tuberculosis) (True).
- Inactivation of Alkaline Phosphatase: Alkaline phosphatase is an endogenous milk enzyme whose thermal inactivation curve slightly exceeds that of M. tuberculosis. Absence of residual alkaline phosphatase serves as the statutory test for pasteurization efficiency (True).
- Preservation of Cream Line: Thermal exposure must not excessively denature cryoglobulins, preserving natural gravity creaming (True).
- Fat Globule Size Reduction (B): Achieved by homogenization, not pasteurization.
- nalysis:
- ((A), (C) and (D) only): Correct.
Correct option: (3) (A), (C) and (D) only
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