Pasteurisation is

Options

A. Heating of liquid at `65^(@)C`
B. Heating of liquid between `65^(@)-80^(@)C` followed by rapid cooling
C. Heating of solids at `65^(@)C`
D. None of these

Answer

**Step-by-Step Solution:**

1. **Definition of Pasteurization**: Pasteurization is a process of partial sterilization of liquids, primarily used for products like milk and wine, to make them safe for consumption and to enhance their shelf life.

2. **Purpose of Pasteurization**: The main goals of pasteurization are to eliminate pathogenic microorganisms that can cause foodborne illnesses and to improve the keeping quality of the product.

3. **Temperature Range**: The process involves heating the liquid to a specific temperature range, typically between 65°C to 80°C. This heating effectively kills harmful bacteria.

4. **Rapid Cooling**: After heating, the liquid is rapidly cooled. This step is crucial as it helps to prevent any surviving bacteria from multiplying and ensures the product is safe for consumption.

5. **Conclusion**: Therefore, the correct description of pasteurization is the heating of liquid between 65°C to 80°C followed by rapid cooling.