Which of the following is a requirement for effective pasteurization of milk?

Effective pasteurization of milk is primarily achieved through a combination of minimum temperature and time. This method ensures that harmful pathogens and spoilage organisms in the milk are effectively killed or inactivated, making it safe for consumption. Pasteurization typically involves heating milk to a specific temperature for a designated period; common processes include the High-Temperature Short-Time (HTST) method, which heats milk to at least 161°F (72°C) for 15 seconds, and the Low-Temperature Long-Time (LTLT) method, which heats it to 145°F (63°C) for 30 minutes.

This minimum temperature and time requirement is critical because it balances effective microbial reduction while preserving the nutritional and sensory qualities of the milk. Falling short of these standards may result in inadequate pasteurization, potentially allowing pathogenic bacteria to survive, which could pose health risks to consumers.

The other options are less relevant to the core principles of pasteurization; high temperature alone does not guarantee safety without the proper time, and low pressure is not a standard factor in pasteurization processes. Continuous cooling, while important in the overall handling and storage of milk post-pasteurization, is not a direct requirement for the pasteurization process itself