What is the term for heating milk to the temperature range of 191-212 degrees?

The correct term for heating milk to the temperature range of 191-212 degrees is pasteurization. Pasteurization is a process that involves heating food, particularly liquids like milk, to a specific temperature for a set period of time in order to kill harmful microorganisms without significantly affecting the quality of the product. The high temperature range mentioned helps to ensure that pathogens, which can cause foodborne illnesses, are effectively destroyed.

This method of processing is crucial for ensuring the safety and longevity of milk and dairy products. It is distinguished from other processes like homogenization, which is focused on breaking down fat molecules to achieve a uniform consistency in milk, and fermentation, which involves the conversion of sugars to acids or alcohol using microorganisms. Tempering, on the other hand, refers to the process of gradually raising the temperature of a substance, often used in cooking or chocolate making, rather than the specific high-temperature treatment applied in pasteurization.