Pasteurised milk does not spoil quickly because:
AIt is kept in airtight cans and sterilised by sunlight
BIt is mixed with antibiotics
CIt is fermented with yeast
DIt is briefly heated to about 70°C and then suddenly chilled, killing most microbes
Answer & Solution
Correct answer: D. It is briefly heated to about 70°C and then suddenly chilled, killing most microbes
In pasteurisation (discovered by Louis Pasteur), milk is heated to about 70 °C for 15 to 30 seconds and then suddenly chilled. This kills most harmful microbes without changing the milk's taste; the cooling prevents survivors from multiplying.
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