Pasteurized milk quality is indicated by?

The quality of pasteurized milk is fundamentally assessed through a combination of microbiological and enzymatic tests, which are critical for ensuring safety and product integrity.

The direct microscopic count, coliform test, and standard plate count are essential microbiological methods. The direct microscopic count allows for quick determination of microbial load, while the coliform test specifically indicates hygiene levels and potential fecal contamination, which is critical in dairy products. The standard plate count provides a measure of the overall microbiological quality by estimating the number of viable microorganisms.

Additionally, the phosphatase test is an important indicator of pasteurization efficacy. It measures the presence of the enzyme alkaline phosphatase, which should be inactivated through proper pasteurization. The results of taste and odor tests are qualitative assessments that ensure the sensory characteristics of the milk remain pleasant for consumer acceptance.

Therefore, the correct answer encompasses both the microbial quality indicators (A) and essential tests for pasteurization effectiveness and sensory evaluation (C), making the combination the most comprehensive approach to assessing pasteurized milk quality.