What does the presence of phosphatase enzyme indicate in pasteurized dairy?

The presence of the phosphatase enzyme in pasteurized dairy products is a key indicator of the effectiveness of the pasteurization process. During pasteurization, the goal is to inactivate harmful microorganisms and enzymes to ensure the safety and longevity of the product. Phosphatase is an enzyme found in raw milk that is effectively inactivated by proper pasteurization.

When phosphatase is absent or adequately inactivated, it indicates that the pasteurization process was successful, and the product has undergone the necessary heat treatment to eliminate pathogens. Therefore, identifying the absence of this enzyme in pasteurized dairy is a validation of the pasteurization's adequacy, confirming that the product was processed correctly and is safe for consumption.

The other options suggest various issues regarding contamination or the need for further treatment, which would not apply if the pasteurization process has been performed effectively, indicated by the inactivation of phosphatase.