CGCC Mortuary Science – Microbiology Practice Exam 2025 – 400 Free Practice Questions to Pass the Exam

The main goal of pasteurization is to kill harmful bacteria without affecting the quality of the food or liquid being treated. This method, developed by Louis Pasteur, aims to reduce the number of pathogenic microorganisms in foods such as milk, juices, and other beverages, thereby making them safer for consumption. The process typically involves heating the liquid to a specific temperature for a set period, which kills bacteria and extends shelf life while preserving the taste, nutritional value, and other desirable qualities.

The other options pertain to different aspects of food preparation and preservation but do not capture the primary intent of pasteurization. Enhancing flavor is not the focus of this technique; rather, it’s about safety. While pasteurization does help in preserving food and liquids to a certain extent, its primary goal is to ensure that harmful pathogens are eliminated. Lastly, reducing acidity is not part of the pasteurization process, as this is a distinct process associated with food preservation that does not relate directly to the objectives of pasteurization.