Which of the following is a primary manufacturing method used in dairy processing?

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Pasteurization is the main processing step in dairy production because it safely reduces the microbial load in raw milk, preventing disease-causing and spoilage organisms from surviving as the product moves through the line. By heating milk to a set temperature for a short time and then cooling, harmful bacteria are inactivated while most nutrients and flavor are preserved, enabling milk to be turned into a wide range of dairy products. This standard safety step—with common methods like HTST and UHT—provides a reliable foundation before any further processing such as fermentation, separation, or packaging. Fermentation is a product-specific transformation that creates yogurts and cheeses, freezing is primarily for storage and preservation, and canning is used for some shelf-stable dairy items but not the universal starting method.