What does pasteurization achieve in dairy processing?

Pasteurization is a vital process in dairy processing that primarily focuses on improving the safety of milk and dairy products. The main objective of pasteurization is to kill harmful bacteria and pathogens that could be present in raw milk. By heating the milk to a specific temperature for a designated period, pasteurization effectively reduces the microbial load, significantly lowering the risk of foodborne illnesses. This process does not just enhance safety; it also helps in extending the shelf life of dairy products.

While pasteurization can indirectly lead to changes in flavor and texture, its foremost purpose is to ensure that harmful organisms are eliminated. Other options, such as thickening milk or enhancing nutritional value, are not direct results of pasteurization. Thus, the key achievement of pasteurization is its role in creating a safer product for consumers by killing those harmful bacteria.