**Question:** Pasteurization of milk is done at a temperature of

A. 60°C
B. 70°C
C. 85°C
D. 100°C

**Correct Answer:** .

**Core Concept:** Pasteurization is a process of heating food to a specific temperature for a specific duration to reduce the number of microorganisms, making the food safer to consume. The process is named after its inventor, Louis Pasteur.

**Why the Correct Answer is Right:** Pasteurization of milk is performed at a temperature of **70°C** for a sufficient period to eliminate harmful microorganisms while preserving the nutritional quality and taste of the milk. The process involves heating the milk to a specific temperature to inactivate bacteria, viruses, and other harmful microorganisms present in the milk without significantly altering its basic composition or taste.

**Why Each Wrong Option is Incorrect:**

A. 60°C: This temperature is too low, and the process may not be sufficient to kill harmful microorganisms effectively.
B. 85°C: This temperature is too high and might cause significant changes in milk composition and quality, making it unsuitable for consumption.
C. 100°C: This is boiling temperature, and applying pasteurization at this high temperature would result in boiling milk, making it unrecognizable and unsuitable for consumption.

**Why Option D is Incorrect:** Pasteurization is not performed at 100°C as it would boil the milk, changing its composition and rendering it unsuitable for consumption. Instead, the process involves a controlled heating method to kill microorganisms without causing significant damage to the milk.

**Core Concepts:**

1. Pasteurization is an essential process to ensure food safety and quality, especially in the context of milk and dairy products.
2. The process is named after its inventor, Louis Pasteur, who discovered the concept of microbial growth and their inactivation at different temperatures.

**Clinical Pearls:**

1. Understanding the correct temperature and duration of pasteurization is crucial to ensure the safety and quality of milk and dairy products.
2. While excessive heat may damage milk, the correct pasteurization process ensures that the nutritional content and taste remain intact while killing harmful microorganisms.

**Clinical Example:** Pasteurization is essential in controlling the spread of food-borne illnesses, particularly in developing countries where hygiene standards may be lower. By ensuring the safety of milk, pasteurization helps prevent diseases caused by contaminated food products.