<prompt> Temperature in Flash method of Pasteurized -66-66degC72degC100degC125degC  <response>: Ans. is b i.e., 72degC Pasteurization is done to destroy the pathogens in milk. It kills nearly 90 of bacteria in milk, including more heat resistant tubercular bacilli and Q-fever organism. However, thermoduric bacteria and spores are not killed. There are following methods of pasteurization1 Holder method Vat method Milk is kept at 63-66deg C for 30 minutes and then rapidly cooled to 5deg C.2 High temperature short time HTST method It is also called Flash method. Milk is heated to 72deg C for 15 seconds and then rapidly cooled to 4deg C. It is now the most widely used method.3 Ultra-high temperature UHT method Milk is rapidly heated in two stages to 125deg C for few seconds, 2nd stage being under pressure. It is then rapidly cooled. 