What is a key reason many dairy producers may choose to pasteurize milk?

Many dairy producers choose to pasteurize milk primarily to increase its shelf life. Pasteurization is a heat treatment process that effectively kills pathogenic microorganisms and extends the usability of the milk by reducing the number of spoilage bacteria. This process helps in preventing spoilage and allows milk to be stored for longer periods without significant deterioration in quality.

While enhancing flavor or improving nutrient content can be periodic benefits associated with various processing methods, the main goal of pasteurization is not to alter these characteristics but to ensure safety and shelf stability. Similarly, the removal of milk fat is unrelated to pasteurization, as the process does not affect the fat content of the milk. Thus, increasing shelf life is the central reason why pasteurization is widely employed in dairy production.