Which method is commonly used to extend the shelf life of milk products?

Ultrapasteurization is a process commonly used to extend the shelf life of milk products by heating the milk to a temperature of at least 280°F (138°C) for a minimum of two seconds. This high-temperature treatment effectively kills a wide range of bacteria and spoilage microorganisms that can cause milk to spoil quickly. As a result, ultrapasteurized milk can be stored for longer periods without refrigeration, provided it remains sealed and untouched.

This method is particularly beneficial for products intended for direct consumption or for use in longer-term food storage. It also allows for convenience, as ultrapasteurized milk retains much of its nutritional value and flavor while offering extended shelf life.

In contrast, fermentation involves the use of bacteria to convert lactose into lactic acid, leading to the production of yogurt or cheese, which changes the product substantially rather than simply extending shelf life. Centrifugation and homogenization are processes used for separating components and creating a uniform mixture in milk, respectively, but they do not inherently extend the shelf life like ultrapasteurization does.