Discussion
Partial sterilization of a product such as milk at a high temperature is known as:
Answer: A
Correct answer: Pasteurization
Pasteurisation heats milk briefly - about 72°C for 15 seconds, then rapid cooling - which kills the pathogens and most spoilage organisms without curdling the milk or spoiling its flavour. It is partial sterilisation: some harmless organisms survive, which is why pasteurised milk still needs refrigeration.
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