FFA Dairy Foods CDE Practice Test

Pasteurization is a crucial treatment used in milk processing, designed to eliminate pathogens and spoilage organisms that can compromise food safety and quality. This process involves heating milk to a specific temperature for a set period of time, which effectively reduces the microbial load without significantly altering the nutritional value or taste of the milk.

This thermal treatment extends the shelf life of milk and is vital for public health, ensuring that the milk consumed is safe. By effectively killing harmful bacteria, pasteurization plays a significant role in preventing milkborne diseases. It is a standard practice in the dairy industry and is widely recognized by health organizations as a necessary step in milk processing.

Other treatments like fermentation, freezing, and concentration serve distinct purposes, such as altering the milk's characteristics for products like yogurt or ice cream, but pasteurization is specifically implemented for enhancing safety and extending shelf life.