The hard consistency slime layer of bacteria is called: ((MCAER 2014))

✅Explanation: HTST (High Temperature Short Time) is a pasteurization method that uses high temperatures for a short duration to kill all harmful microorganisms. This method is commonly used in the food industry to ensure product safety.

🔑Key Points:

• High-Temperature Short Time (HTST) Pasteurization:
-This was first developed by A. P. V. Co. in the United Kingdom in 1922.
-The HTST pasteurizer gives a continuous flow of milk which is heated to 72° C (161° F) for 15 seconds and promptly cooled to 5° C or below.

•  Advantages:
-Capacity to heat-treat milk quickly and adequately, while maintaining rigid quality control over both the raw and finished product.
-Less floor space is required.
-Lower Initial cost.
-Milk packaging can start as soon as pasteurization begins, thus permitting more efficient use of labor for packaging and distribution.

•  Disadvantages:
-The system is not well adapted to handling small quantities of several liquid milk products.
-Gaskets require constant attention for possible damage and lack of sanitation.
-Complete drainage is not possible (without losses exceeding those from the holder system)
-Greater accumulation of milk-stone in the heating section (due to higher temperature of heating)