Question

Vat Pasteurization is also known as ___________

(a) batch pasteurization

(b) HTST pasteurization

(c) UHT pasteurization

(d) coldpasteurization

I had been asked this question in semester exam.

This is a very interesting question from Heat Transfer Applications topic in section Heat Transfer Applications of Food Processing Unit Operations

Answer 1

Correct choice is (a) batch pasteurization

For explanation I would say: Vat Pasteurization is also known as the holding method or batch pasteurization. Every particle of milk or cream is heated in equipment at 145°F (63°C) and hold for 30 minutes. Agitation is needed to achieve the appropriate consistency and texture and uniform heating or else it causes churning.