Question

What is the chilling temperature of milk?

(a) 1-2°C

(b) 3-4°C

(c) 5-6°C

(d) 6-7°C

This question was addressed to me during an interview.

My query is from Process Engineering Applications in chapter Process Engineering Applications in Food Industry of Food Processing Unit Operations

Answer 1

The correct choice is (b) 3-4°C

The explanation is: The chilling of milk is done by quick cooling of the raw milk to adequately low temperature. So that the growth of microbes present in milk is inactivated. In chilling process, the temperature of milk should be around 3 – 4°C.