What is a primary result of maintaining low temperatures in milk storage?

Maintaining low temperatures in milk storage is crucial for inhibiting bacterial contamination. At these lower temperatures, the growth of pathogens and spoilage organisms is significantly slowed down. This is important because milk is a highly perishable product that can support the rapid growth of bacteria if not stored properly. By keeping milk cold, milk producers and processors ensure that the product remains safe for consumption and has a longer shelf life.

While taste enhancement, promotion of pasteurization, and reduction of nutrient absorption are relevant considerations in milk handling, they do not directly result from low-temperature storage in the same critical way as bacterial control does. Thus, the primary result of maintaining low temperatures is centered around food safety and quality preservation through the prevention of bacterial growth.