Question

Pasteurization of milk destroys:
a.) Vitamins
b.) Germs
c.) Fats
d.) Proteins

Answer 1

Answer:

it's option B GERMS.

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Answer 2

Answer:

Pasteurization of milk destroys germs.

Explanation:

• Pasteurization, which was created in the 19th century by microbiologist Louis Pasteur, entails briefly heating milk below its boiling point. Nearly all pathogenic bacteria, yeast, and mold are eliminated by this method, along with 95% to 99% of all other non-pathogenic microorganisms. Rancidity-causing enzymes are also rendered inactive by pasteurization.
• Milk must be pasteurized in order to maximize its safety and shelf life.
• The nutritional content of milk is not greatly reduced by pasteurization, with the exception of riboflavin (vitamin B2) being reduced.
• But even after pasteurization, milk is a fantastic source of riboflavin (vitamin B2).
• The most typical pasteurization procedure lasts 15 seconds at 72° C. It makes it possible to quickly process big amounts of milk.

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