Pasteurization is the process to keep the quality of the milk products. It’s the procedure by heating the milk particles at particular temperature. In dairy industries fresh raw milk procured from farmers are transported to the processing facilities and then after preliminery laboratory test the milk are heated by 63 degree Celsius continuously for 30 minutes or heating it by holding 15 sec at the constant temperature of 71.5-degree Celsius.
The pasteurization process is developed in France and it is named after a French scientist, Louis Pasteur. He found that the heating process improves the quality of wine, while he worked on wines during the year 1860 – 1870. Since then it became a practice of heating the milk to improve the quality of dairy products and become popular all over the world. In India almost all the dairy products are pasteurized before supply, also its a common practice by boiling the milk. To improve the shelf-life of the milk, it should be properly pasteurized. While processing pasteurization the growth of microorganisms and other organisms will be destroyed due to the constant heat treatment. The proper pasteurization makes sure to keep the milk good for at least 48 – 50 hours.
Pasteurization process involves three steps:
To increase the shelf life quality of milk.
To make sure the humans are getting the safe and pure milk for consumption.
Homogenization is a mechanical treatment of the fat globules in milk brought about by passing milk under high pressure through a tiny orifice, which results in a decrease in the average diameter and an increase in number and surface area, of the fat globules. Whereas it ensures equal distribution and delivery of fat consumption to the consumers.
© 2020 SKC Milk Agency all right reserved. Design By Doozy Info Software Solutions