What is pasteurization?

Pasteurization is defined as a heat treatment process specifically designed to eliminate harmful microorganisms in food and beverages, particularly milk, without significantly affecting their quality. This process typically involves heating the product to a specific temperature for a set period of time, which effectively kills dangerous bacteria and pathogens that can cause illness.

The primary goal of pasteurization is to ensure safety and extend the shelf life of the product while preserving its nutritional content and flavor. This method is essential in food safety practices, helping to prevent foodborne diseases.

Other options do not accurately describe pasteurization. For instance, drying milk refers to a completely different process aimed at removing moisture to create powdered milk. Separating cream from milk involves mechanical methods like centrifugation to produce cream, and enhancing milk flavor does not specifically connect to the fundamental purpose of pasteurization, which is focused on safety through heat treatment rather than flavor enhancement.