Multiple choice

Milk is pasteurised for

  1. enhancing taste and flavour

  2. increasing its food values

  3. destroying microorganisms

  4. detecting adulteration
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Pasteurization kills harmful microorganisms (bacteria, pathogens) by heating milk to specific temperatures (usually 63°C for 30 minutes or 72°C for 15 seconds). This process was developed by Louis Pasteur to make milk safe for consumption. It doesn't significantly enhance taste, increase nutritional value, or detect adulteration - its primary purpose is safety.

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