Which explanation best describes why yogurt typically has a longer usable life than the raw milk it was made from?

Yogurt production uses high concentrations of salt to dehydrate cells directly, which preserves the product longer than raw milk

Fermentation by lactic acid bacteria lowers pH, inhibiting many spoilage organisms and creating competitive dominance by acid-tolerant cultures

Conversion of lactose into ethanol by yeast during yogurt production creates an alcoholic environment that prevents bacterial growth, similar to beer preservation

Pasteurization of milk after yogurt formation removes all bacteria including the fermenting cultures, leaving a sterile product that lasts longer