Food scientists often thermally process food products to reduce the potential microbial population. what if, prior to going home for the evening, you thermally processed the ice cream mix (from question 11) that originally contained the 10 food infection type microorganisms. if the d-value for the mix is 2.87 minutes at 140°c and you processed the mix for 20.09 minutes, what would the final microbial count be?