<prompt> Pasteurization of milk is done at a temperature of73degC for 20 min63degC for 30 min72degC for 30 seconds63degC for 30 seconds  <response>: B 63degC for 30 min?PasteurizationoOriginally designed to eliminate Mycobacterium tuberculosis, Coxiella burnettioInitially 63degC for 30 minutesoHigh-temperature short-time pasteurization HTST-Kills pathogens-Lowers bacterial numbers, milk keeps while refrigeratedoUltra-high-temperature pasteurization UHT-Milk can be stored with no refrigeration-Super heated steam temperature goes 74degC to 140deg to 74deg in 5 secondsoPasteurization used to reduce microbial numbers in milk and other beverages while retaining flavor and food quality of the beverage.oFlash pasteurization high-temperature short term pasteurization quick heating to about 72degC for 15 seconds, then rapid cooling.?Pasteurization of milk:-Holder Vat method: Milk is kept at 63-66degC for at least 30 minutes then quickly cooled to 5degC. Vat method is recommended for small rural communities.-High Temperature Short time HTST Method: Milk is rapidly heated to a temperature of nearly 72degC is held at that temperature for not less than 15 seconds is then rapidly cooled to 4degC.-Ultra-high Temperature UHT Method: Milk is rapidly heated usually in 2 stages the second stage usually being under pressure to 125degC for a few seconds only. It is then rapidly cooled and bottled as quickly as possible.-Kills and removes all pathogens 100-Kills most non-pathogens 99-Surviving organisms are spore formers, thermoduric and thermophilic organisms.?Milk-borne diseases:oJoint FAOWHO Expert Committee 1970 on Milk Hygiene classified milk-borne diseases asoInfections of Animals that can be transmitted to man:oPrimary Importance:-Brucellosis-Streptococcal infections-Staphylococcal enterotoxin poisoning-Salmonellosis-Q feveroLesser Importance:-Cow-pox-Foot mouth-Anthrax-Leptospirosis-Tick-borne encephalitisoInfections primary to man that can be transmitted through milk:-Typhoid paratyphoid fevers-Shigellosis-Cholera-Enteropathogenic Escherichia coli EEC-Non-diarrhoeal diseases-Streptococcal infections-Staphylococcal food poisoning-Diphtheria-Tuberculosis; Enteroviruses; Viral hepatitisoMethylene blue reduction test: It is an indirect method for detection of microorganisms in mil. The test is carried out on the milk accepted for pasteurization.oPasteurization kills nearly 9 of the bacteria in milk including the more heat-resistant tubercle bacillus the Q fever organisms. But it will not kill thermoduric bacteria nor the bacterial spores.oDespite pasteurization, with subsequent rise in temperature, the bacteria are bound to multiply. In order to check the growth of microorganisms, pasteurized milk is rapidly cooled to 4degC. 