After milk is pasteurized, it should be rapidly cooled to below ______ so that
Choose one answer.
a. 45 degrees F; any remaining bacteria will be killed by rapid temperature change
b. 40 degrees F; molecular activity in any remaining organisms will be stopped
c. 45 degrees F; lactic acid bacteria will be slowed in reproduction
d. 40 degrees F; the remaining bacteria will not materially increase
