Question

Which of the following is the time-temperature combination for Thermization?

(a) 72°C to 74°C for 15 to 20 seconds

(b) 135°C to 140°C for 2 to 4 seconds

(c) 63°C for 30 minutes

(d) 57°C to 68°C for 15 min

I have been asked this question by my college professor while I was bunking the class.

My question is based upon Heat Exchangers in division Building Blocks of Dairy Processing of Dairy Engineering

Answer 1

The correct answer is (d) 57°C to 68°C for 15 min

For explanation I would say: Thermization involves heating the milk to between 57°C to 68°C and hold for 15 minutes. Thermization targets pathogenic bacteria while leaving the good bacteria in the product. The low temperatures do not alter the structure and taste of the milk.