Which process is primarily used to extend the shelf life of dairy products?

The process primarily used to extend the shelf life of dairy products is pasteurization. This method involves heating dairy products to a specific temperature for a defined period of time in order to kill harmful bacteria and pathogens that can cause spoilage and foodborne illnesses. By significantly reducing the microbial load in products like milk, cheese, and yogurt, pasteurization helps to ensure that these items can be stored safely for a longer duration without becoming unsafe or spoiled for consumption.

While freezing is also a technique that extends shelf life, it is not the primary method used for many dairy products, as freezing can alter the texture and flavor of these foods. Fermentation, while it can contribute to preservation through the production of acids and alcohols, is specific to certain products and may not apply to all dairy types universally. Brining typically pertains to meat preservation and does not relate to most dairy product preservation methods. Therefore, pasteurization stands out as the correct answer for extending the shelf life of a broad range of dairy products.