Which of the following is a primary benefit of pasteurization?

The primary benefit of pasteurization is that it significantly increases the shelf life of milk and other dairy products. Pasteurization involves heating the milk to a specific temperature for a particular period of time, which effectively destroys harmful bacteria and pathogens that can lead to spoilage and foodborne illness. By eliminating these microorganisms, pasteurization extends the period during which milk remains safe to consume and maintains its quality, allowing it to be stored for longer periods without refrigeration in some cases.

The other options, while they may have some connection to the pasteurization process, do not represent its primary benefit. For instance, pasteurization does not add nutritional value to milk; rather, it maintains the existing nutritional profile. Additionally, while some consumers may perceive a slight enhancement of flavor due to the heating process, this is not a primary purpose of pasteurization. Lastly, lactose content is not reduced through pasteurization, as the process does not alter the lactose present in milk. Thus, increasing shelf life stands out as the main advantage of pasteurization.