All dairy products must be made from which type of milk?

The correct answer, pasteurized milk, is essential for the production of all dairy products because pasteurization is a crucial food safety process that significantly reduces the presence of harmful bacteria, such as Listeria, Salmonella, and E. coli. This process involves heating the milk to a specific temperature for a certain period, which effectively kills pathogenic microorganisms while preserving the nutritional value of the milk.

Using pasteurized milk in dairy production not only helps ensure the safety of the final products but also complies with regulatory standards in many countries, including Canada. Dairy products made from raw milk can pose significant health risks as they have not undergone this critical treatment process. Although ultra-pasteurized milk is also a safe option, it is not a requirement for all dairy products. Similarly, while homogenization involves breaking down fat molecules in milk for a uniform consistency, it is not a fundamental requirement like pasteurization is for safety.