Registered Dietitian

Answers: B and C - The pasteurization of milk to destroy dangerous bacteria is carried out at either 145 °F for 30 minutes (known as “low temperature long time treatment”) or at 160 °F for 15 seconds (known as “high temperature short time treatment”). Temperatures greater than 200 °F may be used for flash or “ultra” pasteurization, but this is a less common pasteurization method.