What is the primary purpose of pasteurizing milk?

The primary purpose of pasteurizing milk is to destroy harmful bacteria. Pasteurization is a heat treatment process that effectively reduces the number of pathogens in milk and other dairy products, making them safer for consumption. By heating the milk to a specific temperature and maintaining it for a set period, pasteurization eliminates disease-causing microorganisms such as Salmonella, Listeria, E. coli, and others that can cause serious health issues.

While pasteurization can indeed contribute to increasing shelf life and may have some effects on flavor, these are secondary benefits. The main objective remains focused on food safety and public health by ensuring that any potentially harmful bacteria are significantly reduced or eliminated. Removing excess fat is not a function of pasteurization; rather, that falls under different dairy processing techniques. Understanding this core purpose emphasizes the importance of pasteurization in the dairy industry and its role in ensuring safe milk consumption.