Milk that has been heated between 191-220°F is categorized as?

Ultra-pasteurized milk is defined by its heat treatment process, which involves heating the milk to a temperature between 191°F and 220°F. This process significantly extends the shelf life of the milk and effectively eliminates harmful bacteria, making it safe for consumption. Ultra-pasteurization is different from standard pasteurization, which typically involves heating milk to a lower temperature for a shorter period. The higher temperature used in ultra-pasteurization ensures that the milk can be stored for longer durations without refrigeration until opened.

In contrast, raw milk is unprocessed and has not undergone any form of pasteurization, making it riskier because it can contain pathogens. Pasteurized milk, while safe, is processed at temperatures lower than those used in ultra-pasteurization. Homogenization is a mechanical process that breaks down fat molecules in milk to prevent cream from separating but does not refer to heat treatment or safety from pathogens. Therefore, the correct classification for milk heated between 191-220°F is ultra-pasteurized.