What is the primary purpose of pasteurization in dairy processing?

The primary purpose of pasteurization in dairy processing is to kill harmful bacteria. This method involves heating milk and other dairy products to a specific temperature for a designated amount of time and then rapidly cooling them down. The process is specifically designed to eliminate pathogens that can cause foodborne illnesses, such as Listeria and Salmonella, while also reducing the overall bacterial load in the product.

By effectively killing these harmful microorganisms, pasteurization not only makes dairy products safer for consumption but also contributes to the overall quality and stability of the product. It's an essential step in the production of milk and other dairy items, ensuring that they meet health standards and are safe for the public.

Enhancing flavor, extending shelf life without refrigeration, and reducing fat content are not the primary objectives of pasteurization. While pasteurization can have some minimal impact on flavor and can help extend shelf life through the reduction of spoilage organisms, the key focus remains on destroying harmful bacteria.