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The time and temperature for Vat Pasteurization involves heating milk to 161.5°F for a duration of 30 minutes. This method is designed to effectively eliminate pathogenic bacteria, ensuring the safety of the milk while maintaining its quality.

Heating to this specific temperature and time not only kills harmful microorganisms but also helps in preserving the nutritional and sensory characteristics of the milk. The choice of 161.5°F for 30 minutes strikes a balance between sufficient pasteurization and minimal impact on taste and texture.

Other options provided do not align with the established standards for Vat Pasteurization. For example, shorter time frames or higher temperatures may be associated with different pasteurization methods or could compromise the quality of the milk. Thus, the selected answer accurately reflects the methodology employed in the process of Vat Pasteurization, making it a vital standard for cheese production and dairy safety practices.