How does pasteurization affect the flavor of dairy products?

Pasteurization plays a crucial role in stabilizing the flavor of dairy products. It achieves this by heating the product to a specific temperature for a defined period, which effectively eliminates spoilage organisms and undesirable microorganisms that can adversely affect the flavor. By removing these harmful bacteria, pasteurization not only prevents spoilage but also preserves the inherent flavors of the dairy product, ensuring a consistent and pleasant taste.

The process also helps in extending the shelf life of dairy products, allowing for better flavor retention over time. This is particularly important in maintaining the quality of products like milk and cheese, where off-flavors might develop if spoilage organisms were allowed to proliferate. Therefore, while pasteurization doesn’t typically enhance sweetness or create sour flavors, it is instrumental in providing a stable, clean flavor profile that consumers expect from high-quality dairy products.