What is the requirement for milk and milk products in terms of pasteurization?

The requirement for milk and milk products mandates that they must be pasteurized to ensure safety and eliminate harmful pathogens. Pasteurization is a crucial process involving the heating of milk to kill off bacteria, viruses, and other microorganisms that can lead to foodborne illnesses. It contributes to the shelf stability of milk and enhances its safety for consumer consumption.

In this context, the reference to "a minimum of 9 sell-by dates" indicates that, while specific guidelines about sell-by dates may vary, the general expectation is that pasteurized milk products are marked with clear expiration indicators for consumer awareness. The process and resulting quality assurance by pasteurization highlight its importance in food safety standards.

Other options do not align with established guidelines for milk safety. For instance, raw, unprocessed milk does not meet safety standards due to its potential health risks. Keeping milk frozen would not be a requirement; rather, proper refrigeration is essential to maintain its freshness post-pasteurization. Ultra-pasteurization is a different process, and while it increases the shelf life of dairy products, the requirement does not specifically mention a minimum number of sell-by dates in relation to ultra-pasteurized products, making the presented answer more fitting within standard food safety practices.