If the dairy ingredients have a fat content of 10 percent or more, the specified pasteurization temperature shall be increased by ____? F.

The specified pasteurization temperature for dairy ingredients with a fat content of 10 percent or more must be increased by 5 degrees Fahrenheit to ensure adequate microbial inactivation. This adjustment is necessary because higher fat content can insulate bacteria, making them more resistant to heat treatment. By increasing the temperature, the pasteurization process becomes more effective, ensuring safety and quality in the final dairy product.

Proper pasteurization is critical in the dairy industry to eliminate pathogens and reduce spoilage organisms. Therefore, understanding this temperature adjustment helps producers meet health regulations and maintain high standards for milk safety. This specific increase is a guideline established by food safety standards to account for the different heat transfer properties of high-fat dairy products.