What temperature must Ultra-High Temperature pasteurized milk reach for effective processing?

Ultra-High Temperature (UHT) pasteurization is a process designed to extend the shelf life of dairy products, like milk, by killing harmful microorganisms. For effective processing, UHT pasteurized milk must reach a temperature of at least 212 degrees Fahrenheit, which corresponds to the boiling point of water at sea level. This high temperature ensures that the milk is treated effectively to eliminate pathogens and spoilage organisms, allowing it to be stored safely at room temperature for extended periods.

Reaching 212 degrees Fahrenheit is critical as it guarantees not just the destruction of bacteria, but also ensures that enzymes that could eventually lead to spoilage are inactivated. The effectiveness of UHT processing lies in both the high temperature and the rapid cooling that follows, which helps maintain the quality and flavor of the milk while preventing the regrowth of any surviving microorganisms.

The other temperature options, while high, do not reflect the necessary standard for UHT pasteurization. Therefore, 212 degrees Fahrenheit stands as the benchmark necessary for achieving the desired safety and quality in UHT milk processing.