How does pasteurization affect the nutritional value of milk?

The chosen answer indicates that pasteurization typically has minimal impact on vitamins and minerals, which is correct. Pasteurization is a heat treatment process used to kill harmful bacteria and extend the shelf life of milk. This process primarily targets pathogens and some spoilage organisms without significantly affecting the overall nutritional profile of the milk.

While some heat-sensitive vitamins, like vitamin C and certain B vitamins, can be reduced to a small extent during pasteurization, the overall impact on the nutritional value—especially in terms of calcium and protein—remains largely unchanged. Thus, the nutritional benefits of milk are preserved, making it a safe and nutritious option.

The other options do not accurately reflect the effects of pasteurization. For instance, the suggestion that pasteurization increases vitamin content is misleading, as it does not enhance the existing nutrients in milk. Claims that it destroys all microorganisms are also inaccurate because while pasteurization eliminates many harmful bacteria, it does not sterilize the milk completely, allowing some non-harmful bacteria to survive. Lastly, although pasteurization can have a slight effect on flavor due to the heating process, it does not primarily enhance the flavor profile of milk, as this is more related to the milk's freshness and handling rather than