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

• A. Yogurt production uses high concentrations of salt to dehydrate cells directly, which preserves the product longer than raw milk
• B. Fermentation by lactic acid bacteria lowers pH, inhibiting many spoilage organisms and creating competitive dominance by acid-tolerant cultures
• C. Conversion of lactose into ethanol by yeast during yogurt production creates an alcoholic environment that prevents bacterial growth, similar to beer preservation
• D. Pasteurization of milk after yogurt formation removes all bacteria including the fermenting cultures, leaving a sterile product that lasts longer

Answer: (B)