What is the primary purpose of pasteurization?

The primary purpose of pasteurization is to destroy harmful microorganisms. This process involves heating food products, particularly liquids like milk, to specific temperatures for a designated period. The goal is to eliminate pathogens and spoilage organisms that could pose health risks if consumed.

By effectively reducing microbial load, pasteurization contributes significantly to food safety, minimizing the risk of foodborne illnesses. While other benefits such as flavor enhancement, preservation of nutritional quality, and improvement of texture may occur as byproducts of the heating process, the essential function of pasteurization is safeguarding public health by ensuring that dairy and other perishable products are microbiologically safe for consumption.