What is the primary purpose of pasteurization in milk processing?

The primary purpose of pasteurization in milk processing is to eliminate pathogenic microorganisms. Pasteurization involves heating milk to a specific temperature for a set period to reduce the number of harmful bacteria and pathogens present in the milk that could cause illnesses. This process is crucial for ensuring the safety of milk for human consumption, as it effectively kills or inactivates microorganisms that may pose a health risk.

While pasteurization may have some effects on flavor and nutritional content, its main goal is to protect public health by making milk safe to drink. By addressing the presence of these harmful microorganisms, pasteurization helps prevent foodborne illnesses, thus prioritizing consumer safety. This focus on eliminating pathogens distinguishes pasteurization from other processes that might aim to enhance flavor or increase nutritional content, as these are not the primary objectives of pasteurization.