What process is typically used to extend the shelf life of milk?

Pasteurization is the process commonly used to extend the shelf life of milk. This technique involves heating the milk to a specific temperature for a designated period of time, which effectively kills harmful bacteria and pathogens that can spoil the milk and pose health risks. By eliminating these microorganisms, pasteurization not only helps to enhance the safety of the milk but also slows down spoilage, allowing it to remain fresh for a longer duration under refrigeration.

While fermentation, freezing, and culturing can also impact the storage and preservation of dairy products, they serve different purposes or apply to different types of dairy. For instance, fermentation is essential in making products like yogurt and cheese, where beneficial bacteria are introduced to create a specific taste and texture. Freezing can extend the shelf life of many food items, including milk, but it is not a common practice for retail milk as it can alter the texture and flavor when thawed. Culturing is used primarily in the production of cultured dairy products, where specific microorganisms are introduced to ferment the milk, enhancing flavor and nutritional value but not directly extending the shelf life of liquid milk itself.