a) batch pasteurization
b) HTST pasteurization
c) UHT pasteurization
d) coldpasteurization
Answer: a
Explanation: Vat Pasteurization is also known as the holding method or batch pasteurization. Every particle of milk or cream is heated in equipment at 145°F (63°C) and hold for 30 minutes. Agitation is needed to achieve the appropriate consistency and texture and uniform heating or else it causes churning.
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