Question

Milk is suddenly cooled after heating it to 70°C during pasteurization. Justify.​

Answer 1

Pasteurization leads to destruction of pathogen from milk but it does not destroys all the spoilage causing microbes. If after heat treatment, milk is held at atmospheric temperature the survived microbes will multiply in logarithmic manner reducing milk shelf life significantly. Microbes are less active at low temperature. Thus, for creation of bacteriostatic condition milk is immediately cooled below 4 degree Celcius after heat treatment. In other words, it restricts the growth of microrganism in the pasteurized milk to increase shelf life of milk.

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