True about Pasteurization of milk is all except
Ans. is 'c' i.e., "Causes > 95% decrease in bacterial count Pasteurization Pasteurization is done to destroy the pathogens that may be present in milk, while causing minimal change in the composition. flovour and nutritive value. a Pasteurization kills nearly 90% of the bacteria in milk, including the more heat resistant - Tubercle bacilli - Qfever organisms o It does not kill the thermoduric bacteria. o It does not kill bacteria spores. There are 3 w idelv used methods for pasteurization : a. Holder method : Milk kept at 63-66degC fur 30 minutes is rapidly cooled to 5degC. b. HTST method : 'High temperature sho time' method (Flash method) I leated to 72degC for 15 sec. and then rapidly cooled to 4degC This is now the most widely used method. method : Ultra-high temprature method. Rapidly heated in two stages to 125degC for few seconds. The second stage is being under pressure. It is then rapidly cooled.
Does not kill thermoduric bacteria
Does not kill spores
Cause > 95% decrease in bacterial count
Kills tubercle bacillus