Assertion: yogurt's milk | /r/HasProperty | pasteurized at 185°f
Facets:
value: for 203°f
type: OTHER
value: for 30 minutes
type: TEMPORAL
Source sentences:
text: In order to prevent deactivation of the bacterial cultures needed in yogurt production, milk is pasteurized at 185°F for 30 minutes or 203°F for 10 minutes prior to the addition of the cultures.