Q34: When cream is heat treated in excess of $121^\circ\text{C}$ for... - Microbiology of Processed Dairy Products, Starters, Probiotics & Standards - ICAR AIEEA PG Dairy Science 09 July 2023 (Shift 1) Paper | Agrigyan

Thermal lethality standards in low-acid food processing:

• Tyndallization involves fractional heating at $100^\circ\text{C}$ on 3 successive days with intervening incubation periods.
• Thermization is a mild sub-pasteurization pre-treatment at $63\text{--}65^\circ\text{C}$ for 15 seconds.
• 'botulinum cook' (or 12D process) is the minimum thermal sterilization standard required for low-acid canned food and dairy products ($pH \gt 4.5$). It delivers an equivalent lethality of $F_0 = 3\text{ minutes}$ at $121.1^\circ\text{C}$ ($250^\circ\text{F}$), which guarantees a 12-decimal ($12\text{--}\log_{10}$) reduction of the most heat-resistant proteolytic spores of Clostridium botulinum.
• Flash cooking refers to rapid high-temperature short-time heating.