Questions: Multiple Choice Question Heat treatment of perishable fluids such as milk, fruit juices, or wine to destroy heat-sensitive vegetative cells, followed by rapid chilling to inhibit growth of survivors and germination of spores, is called degermation sterilization sanitization pasteurization

The answer is the last one (or D): pasteurization.

Explanation for each option:

1. Degermation: This process involves the mechanical removal of microbes from a surface, typically through scrubbing or the use of antiseptics. It is not specifically related to the heat treatment of fluids.

2. Sterilization: This process aims to destroy all forms of microbial life, including spores, and is typically achieved through methods such as autoclaving or chemical sterilants. Sterilization is more intense than the process described in the question, which focuses on destroying heat-sensitive vegetative cells and not necessarily all microbial life.

3. Sanitization: This process reduces the number of microorganisms to a safe level as determined by public health standards. While it involves cleaning and may include some heat treatment, it does not specifically refer to the process described in the question.

4. Pasteurization: This is the correct term for the heat treatment of perishable fluids like milk, fruit juices, or wine to destroy heat-sensitive vegetative cells, followed by rapid chilling to inhibit the growth of survivors and the germination of spores. Pasteurization is specifically designed to reduce microbial load and extend the shelf life of these fluids without significantly affecting their quality.

Summary: The process described in the question is called pasteurization.