What is a common indicator of successful pasteurization in dairy products?

A common indicator of successful pasteurization in dairy products is the absence of the phosphatase enzyme. Pasteurization is a heat treatment process designed to kill harmful bacteria and pathogens in milk and other dairy products without significantly affecting their quality.

The phosphatase enzyme is naturally present in raw milk and is inactivated by the heat of pasteurization. If phosphatase is detected after pasteurization, it suggests that the product may not have been heated sufficiently to ensure that pathogens are destroyed. Therefore, the absence of phosphatase indicates that the pasteurization process was effective, making it a reliable indicator of successful pasteurization.

Other options, while related to the quality and safety of dairy products, do not directly indicate the effectiveness of the pasteurization process itself. The absence of microbial contamination is a broader metric that relates to overall product safety, not specifically to pasteurization. Color changes and increased viscosity can occur for various reasons, including different processing methods or ingredient changes, and are not directly linked to the pasteurization process.