Question

Pasteurisation of milk destroys
(a) Vitamins
(b) Germs
(c) Fats
(a) Proteins​

Answer 1

Answer:

Pasteurization involves heating milk to between 63 °C and 72 °C for a few seconds before cooling it. Pasteurization destroys 100% of pathogenic bacteria, yeast and mould and 95% to 99% of other bacteria.

Explanation:

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Answer 2

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Germs

$\huge\: {★Explanation:-}$

Pasteurisation destroys 100% of pathogenic bacteria, yeast and mould and 95% to 99% of other bacteria. ... And contrary to raw milk, which only contains a small amount of vitamin D, pasteurised milk is fortified with this vitamin, which promotes calcium absorption and plays a key role in bone health.