Answer :
Option (c) is correct
This is an example of Ultra-high-temperature pasteurization(UHT).
For ultra-high-temperature (UHT) pasteurization, milk or cream must be heated for one or two seconds to 138–150 °C (280–302 °F).
The most popular application of UHT is in the production of milk, although it is also used in the production of fruit juices, cream, soy milk, yoghurt, wine, soups, honey, and stews.
The normal unrefrigerated shelf life of UHT milk in a sterile container is six to nine months.
UHT milk is aseptically packaged to provide a shelf-stable good. A sterile product is put within a sterile package using aseptic packaging and such processing needs to happen in a sterile setting.
Both pasteurization and sterilization help in the destruction of microbes and enzymes by heating but pasteurization only kills the vegetative stage of the bacteria, which is where the spores survive, whereas sterilization kills all microorganisms and their spores.
Therefore, an automated machine passes milk through steam at a temperature of 138°C for two seconds and then cools it rapidly is an example of Ultra-high-temperature pasteurization.
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