At what temperature is milk considered pasteurized?

Milk is considered pasteurized when it reaches a temperature of at least 161°F. This temperature is essential for effectively killing harmful bacteria and pathogens without significantly affecting the taste or nutritional value of the milk. The pasteurization process typically involves heating the milk to this temperature for a specific amount of time, usually around 15 seconds. This method helps ensure the safety of the milk for consumption while maintaining its quality.

The other temperatures listed, such as 150°F, 170°F, and 180°F, either fall below the standard pasteurization requirement or exceed the ideal temperature for pasteurization, which may cause undesirable changes in the milk's properties. Thus, 161°F is recognized as the standard for pasteurization, making it the correct answer in this context.