Milk is considered Ultra-High Temperature pasteurized if it reaches what temperature for how long?

Ultra-High Temperature (UHT) pasteurization is a process used to extend the shelf life of milk and other dairy products by heating the liquid to a very high temperature for a short period. The correct temperature and time for UHT pasteurization is 212 °F for at least 1 second.

This process significantly reduces microbial load and inactivates enzymes that can lead to spoilage, allowing the milk to be stored without refrigeration for extended periods. Reaching 212 °F ensures that the necessary thermal energy is sufficient to achieve effective pasteurization, which is why this combination of temperature and time is recognized as the standard for UHT products.

Other options present various temperatures and time combinations, but they either don't meet the criteria set by food safety standards for UHT processing or are associated with different pasteurization methods.