What pasteurization specification is commonly used for Grade A milk under the PMO?

What pasteurization specification is commonly used for Grade A milk under the PMO?

• A. LTLT at 63°C for 30 minutes
• B. UHT at 135–150°C for 1–5 seconds with aseptic packaging
• C. Raw milk with no pasteurization
• D. HTST pasteurization at 72°C (161°F) for 15 seconds with rapid cooling

Answer: (D)

The key idea is that the PMO requires Grade A milk to be pasteurized using a high-temperature short-time (HTST) process. The standard HTST specification is 72°C (161°F) for 15 seconds, followed by rapid cooling. This combination effectively inactivates many pathogens while preserving milk quality, and the quick cooling helps prevent any post-pasteurization microbial growth. Other options either describe different pasteurization methods (like LTLT at 63°C for 30 minutes) or non-pasteurized or ultra-pasteurized processes that aren’t the Grade A PMO standard. So the correct choice matches the HTST 72°C for 15 seconds with rapid cooling requirement.

The key idea is that the PMO requires Grade A milk to be pasteurized using a high-temperature short-time (HTST) process. The standard HTST specification is 72°C (161°F) for 15 seconds, followed by rapid cooling. This combination effectively inactivates many pathogens while preserving milk quality, and the quick cooling helps prevent any post-pasteurization microbial growth. Other options either describe different pasteurization methods (like LTLT at 63°C for 30 minutes) or non-pasteurized or ultra-pasteurized processes that aren’t the Grade A PMO standard. So the correct choice matches the HTST 72°C for 15 seconds with rapid cooling requirement.