Question

Editing
2. In the process pasteurisation, milk, wine,
butter, etc. are heated up a certain
temperature then quickly chilled. This
kills the bacteria them. If milk is
heated upto 63º 30 minutes in between
72°-85° for 16 seconds and then chilled to 10° less,
the bacteria present in it destroyed.
Pasteurisation protects milk being spoiled.
(b)
(c)
(d)
(e)
(f)
(g)
(h)​

Answer 1

Answer:

Editing

2. In the process pasteurisation, milk, wine,

butter, etc. are heated up a certain

temperature then quickly chilled. This

kills the bacteria them. If milk is

heated upto 63º 30 minutes in between

72°-85° for 16 seconds and then chilled to 10° less,

the bacteria present in it destroyed.

Pasteurisation protects milk being spoiled.

(b)

(c)

(d)

(e)

(f)

(g)

(h)​

Explanation: