Which process denatures enzymes that cause milk to spoil?

The process that denatures enzymes causing milk to spoil is pasteurization. Pasteurization involves heating milk to a specific temperature for a set period, which effectively kills harmful bacteria and denatures the enzymes that contribute to spoilage. By denaturing these enzymes, pasteurization helps to extend the shelf life of milk and maintain its quality by preventing spoilage, which is primarily caused by microbial activity and enzyme action.

Other processes mentioned, such as homogenization, fortification, and emulsification, do not specifically target enzyme denaturation. Homogenization is aimed at breaking down fat globules in milk to provide a uniform consistency, fortification involves adding nutrients, and emulsification combines immiscible liquids. While these processes may play roles in the overall quality of milk, it is pasteurization that specifically addresses the denaturation of spoilage-related enzymes.