Lebensmitteltechnologe BP Practice Questions - Lebensmitteltechnologe Lebensmitteltechnologin Mit Eidgenössischem Fachausweis Exam

Access More Questions

Which processing parameter combination correctly describes high-temperature short-time (HTST) pasteurization of liquid whole milk under standard Swiss and European dairy standards?

At least 72°C for 15 seconds, or another validated time-temperature combination with an equivalent effect 63°C to 65°C for 30 minutes, designed specifically to destroy thermophilic bacterial endospores while retaining peroxidase activity 135°C to 150°C for 2 to 4 seconds, designed for complete commercial sterility with ambient shelf stability 85°C to 90°C for 5 minutes, targeting complete denaturation of whey proteins for cheese curd production

Correct Answer:

At least 72°C for 15 seconds, or another validated time-temperature combination with an equivalent effect

Access more questions from this quiz

Continue to Lebensmitteltechnologe BP Practice Questions - Lebensmitteltechnologe Lebensmitteltechnologin mit eidgenössischem Fachausweis Exam for more practice questions and the full quiz experience.

Access More Questions