**Core Concept**
The Holder's method of pasteurization is a heat treatment process used to inactivate pathogenic microorganisms in liquids, such as milk and juice. This method involves heating the liquid to a specific temperature for a predetermined period, followed by rapid cooling to prevent re-contamination.

**Why the Correct Answer is Right**
Holder's method involves heating the liquid to 63°C (145°F) for 30 minutes, which is effective in killing most vegetative bacteria, viruses, and protozoa. This process is based on the principle that microorganisms are more susceptible to heat at temperatures just below their thermal death point. The rapid cooling that follows prevents the growth of surviving bacteria and ensures the product remains safe for consumption. This method is widely used in the dairy industry for pasteurizing milk and other dairy products.

**Why Each Wrong Option is Incorrect**
**Option A:** This option is incorrect because Holder's method does not involve heating the liquid to 72°C (162°F) for 15 seconds, which is the standard for high-temperature short-time (HTST) pasteurization.
**Option B:** This option is incorrect because Holder's method does not involve heating the liquid to 55°C (131°F) for 30 minutes, which is the standard for low-temperature long-time (LTLT) pasteurization.
**Option C:** This option is incorrect because Holder's method does not involve heating the liquid to 80°C (176°F) for 10 seconds, which is not a standard pasteurization method.

**Clinical Pearl / High-Yield Fact**
It's essential to note that Holder's method is a type of LTLT pasteurization, which is effective in reducing the microbial load in liquids while preserving the nutritional and sensory qualities of the product. This method is particularly useful for sensitive products like milk and juice that cannot withstand the high temperatures used in HTST pasteurization.

**Correct Answer:** A.