Which of the following is NOT a function of pasteurisation?

Pasteurisation is a heat treatment process designed primarily to kill harmful microorganisms present in food, thus ensuring food safety. By doing so, it significantly reduces the risk of foodborne illnesses, which is crucial for public health. Additionally, pasteurisation contributes to extending the shelf life of food products by eliminating spoilage bacteria and pathogens, allowing foods to remain safe and consumable for a longer period.

While pasteurisation can have a subtle impact on the taste of certain foods as a result of microbial activity being reduced, it is not intended to improve taste as a primary function. The main goals of pasteurisation revolve around safety, preservation, and extending usability rather than enhancing the flavor profile of the food. Therefore, improved taste is not a fundamental function of pasteurisation, making it the correct choice for what is NOT a function of this process.