Food technology — definition of pasteurization In dairy processing, what does pasteurization of milk specifically mean regarding microbial control and product quality?

Introduction / Context:
Pasteurization is a cornerstone of food safety. For milk, it targets pathogenic microorganisms while preserving the sensory and nutritional qualities as much as possible.

Given Data / Assumptions:

• Pasteurization involves heat treatment under controlled time–temperature conditions (e.g., HTST 72°C for 15 s or LTLT 63°C for 30 min).
• Goal: destroy pathogens and reduce spoilage organisms without sterilizing the product.

Concept / Approach:
Heat denatures critical cellular proteins and inactivates enzymes in pathogens. Proper control avoids significant changes in flavor, color, and nutritional composition. It is more than mere growth inhibition; it achieves lethal effects on target organisms.

Step-by-Step Solution:
Define pasteurization → controlled heat treatment to kill pathogens.Restrict scope → not removal of fat/proteins; not just bacteriostasis.Select the option that matches: option (b).

Verification / Alternative check:
Food codes and dairy standards define pasteurization exactly in terms of time–temperature lethality for specified pathogens.

Why Other Options Are Wrong:

• Option (a): describes separation/clarification, not microbial kill.
• Option (c): underplays lethality; pasteurization kills targeted microbes.
• Option (d): incorrect because a correct definition is present.

Common Pitfalls:

• Confusing pasteurization with sterilization (UHT) or mere refrigeration (bacteriostasis).

Final Answer:
Killing organisms by heating at a controlled temperature without changing the milk’s natural characteristics