Final answer:
B. 161°F (72°C)
Milk products should be commercially sterilized at 161°F (72°C), which is used in HTST pasteurization. UHT pasteurization uses 138°C for longer shelf life without refrigeration.
Step-by-step explanation:
The correct temperature at which milk products should be commercially sterilized is 161°F (72°C).
This is the standard temperature used in the high-temperature short-time (HTST) pasteurization process, where milk is exposed to this temperature for 15 seconds to reduce the number of bacteria and preserve the quality of the milk.
Another process is ultra-high-temperature (UHT) pasteurization, where milk is heated to a temperature of 138°C for 2 or more seconds, allowing it to be stored for long periods without refrigeration, although this process slightly alters the taste and smell due to changes in the milk proteins.