If the fat content of milk increases by ten percent or more, the pasteurizer temperature must be increased by how much?

The correct choice indicates that if the fat content of milk increases by ten percent or more, the pasteurizer temperature should be raised by 5 degrees Fahrenheit. This adjustment is necessary because higher fat content in milk can affect the heat transfer during the pasteurization process.

When the fat content increases, it provides a higher viscosity that can hinder the uniform heating of the milk. Thus, raising the pasteurization temperature ensures that the milk reaches the required temperature for sufficient time to effectively kill pathogenic microorganisms, while also achieving the desired shelf-life and quality of the product. The specific increase of 5 degrees is sufficient to accommodate these changes while maintaining food safety standards and optimal pasteurization efficiency.

The other temperatures suggested would be unnecessarily high for achieving the desired pasteurization effect for the specified increase in fat content, potentially leading to over-processing or altered product characteristics. Maintaining precise control over pasteurization temperatures is crucial for food safety and quality in dairy products.