What is the main purpose of pasteurization in milk processing?

The main purpose of pasteurization in milk processing is to kill pathogens. This process involves heating milk to a specific temperature for a set period of time, which effectively destroys harmful bacteria and pathogens that can cause foodborne illnesses. By eliminating these microorganisms, pasteurization ensures that the milk is safe for consumption while also maintaining its nutritional value.

While pasteurization can have some secondary effects, such as contributing to an increased shelf life and sometimes altering taste, its primary and most critical function is to ensure food safety by sanitizing the milk. This is vital for public health and helps in preventing outbreaks of diseases that can arise from contaminated dairy products.