Question:medium
Which one of the following is NOT used in testing for adequate pasteurization of milk?
Which one of the following is NOT used in testing for adequate pasteurization of milk?
Show Hint
Pasteurization is confirmed by an enzyme that heat destroys, not by a general bacterial load test.
Updated On: Jul 7, 2026
- Phosphatase test
- Coliform count
- Standard plate count
- Methylene blue reduction test
Show Solution
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept.
The question wants the odd one out among four milk tests, the one that does not check pasteurization itself.
Step 2: Key Approach.
Heat from proper pasteurization destroys the enzyme alkaline phosphatase found in raw milk. So checking for this enzyme is a direct way to confirm the heating step worked.
Step 3: Detailed Explanation.
The phosphatase test looks for that enzyme, a negative result means pasteurization was done right, so this test stays in as a valid pasteurization check. Coliform count and standard plate count instead count bacteria in the milk, giving a picture of overall hygiene, not a direct read on the heating process. The methylene blue reduction test times how fast bacteria decolorize a dye, which grades the keeping quality of raw milk based on its bacterial activity, again not a direct check on the pasteurization step.
Step 4: Final Answer.
Since the methylene blue reduction test grades general milk quality rather than confirming the heat treatment, it is the test not used to check for adequate pasteurization.
The question wants the odd one out among four milk tests, the one that does not check pasteurization itself.
Step 2: Key Approach.
Heat from proper pasteurization destroys the enzyme alkaline phosphatase found in raw milk. So checking for this enzyme is a direct way to confirm the heating step worked.
Step 3: Detailed Explanation.
The phosphatase test looks for that enzyme, a negative result means pasteurization was done right, so this test stays in as a valid pasteurization check. Coliform count and standard plate count instead count bacteria in the milk, giving a picture of overall hygiene, not a direct read on the heating process. The methylene blue reduction test times how fast bacteria decolorize a dye, which grades the keeping quality of raw milk based on its bacterial activity, again not a direct check on the pasteurization step.
Step 4: Final Answer.
Since the methylene blue reduction test grades general milk quality rather than confirming the heat treatment, it is the test not used to check for adequate pasteurization.
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