Preservation Techniques Used
Pasteurisation
Pasteurisation is the most important process milk goes through. In the process of pasteurisation, milk is heated to about 72 degrees Celsius and then quickly cooled down.
Homogenisation
After pasteurisation, most milk is homogenised. Homogenisation is the process by which milk butterfat is broken down into tiny particles by forcing the milk through nozzles at very high pressure.
Chilling
Chilling involves the keeping of foods at a very low temperature, a method which is only temporary but valuable and necessary both in the home and in the market. Chilling temperatures should be below 4° C. Chilling cannot improve the quality of decayed food; it can only retard deterioration.
Pasteurisation is the most important process milk goes through. In the process of pasteurisation, milk is heated to about 72 degrees Celsius and then quickly cooled down.
Homogenisation
After pasteurisation, most milk is homogenised. Homogenisation is the process by which milk butterfat is broken down into tiny particles by forcing the milk through nozzles at very high pressure.
Chilling
Chilling involves the keeping of foods at a very low temperature, a method which is only temporary but valuable and necessary both in the home and in the market. Chilling temperatures should be below 4° C. Chilling cannot improve the quality of decayed food; it can only retard deterioration.