Which vitamin is mentioned as being slightly reduced by pasteurization?

Which vitamin is mentioned as being slightly reduced by pasteurization?

• A. Vitamin D
• B. Vitamin C
• C. Vitamin A
• D. Vitamin B12

Answer: (B)

The main idea is that pasteurization uses heat to kill pathogens, and some nutrients are more sensitive to heat than others. Vitamin C is highly heat‑sensitive and also can be degraded by exposure to air during processing. Because of that, milk that has been pasteurized tends to lose a small amount of vitamin C compared with raw milk. The other vitamins listed—A, D, and B12—are more stable under pasteurization temperatures, so they’re not reduced as noticeably. So vitamin C is the one described as being slightly reduced by pasteurization.

The main idea is that pasteurization uses heat to kill pathogens, and some nutrients are more sensitive to heat than others. Vitamin C is highly heat‑sensitive and also can be degraded by exposure to air during processing. Because of that, milk that has been pasteurized tends to lose a small amount of vitamin C compared with raw milk. The other vitamins listed—A, D, and B12—are more stable under pasteurization temperatures, so they’re not reduced as noticeably. So vitamin C is the one described as being slightly reduced by pasteurization.