Which method is primarily used to inactivate pathogens in dairy products?

• A. Fermentation
• B. Freezing
• C. Canning
• D. Pasteurization

Answer: (D)

Heat treatment through pasteurization is used to inactivate pathogens in dairy products. By heating milk to a specific temperature for a defined time—such as about 72°C for 15 seconds (high-temperature short-time) or 63°C for 30 minutes (low-temperature long-time)—most harmful bacteria and viruses are destroyed while the product’s quality is largely preserved. This targeted kill step is breaks the transmission of diseases through milk, reducing pathogens like Coxiella burnetii and common enteric bacteria, without sterilizing the product.

Fermentation lowers pH and inhibits some microbes but isn’t a reliable method to inactivate all pathogens present in milk. Freezing stops growth but does not eliminate many pathogens. Canning involves very high heat for sterilization and is used for shelf-stable dairy products or different formats, but it’s not the standard process for ordinary dairy milk aimed at pathogen inactivation. Pasteurization is the standard approach to ensure safety in dairy products.