explain about the milk chilling process
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1.Chilling of milk means rapid cooling
of raw milk to sufficiently low
temperature so that the growth of
micro-organisms present in milk is
checked.
2.In chilling process the temperature of milk should be reduced to less than 10 degree Celsius preferably 3 - 4 degree Celsius.
3.Milk inside the udder is almost sterile and as soon as it leaves the udder, it is exposed to atmosphere.
4.The microorganisms gain entry into the milk, the moment it comes to atmosphere.
5.Various sources which contribute to the micro flora in milk are containers, udder of the animal, dust and dirt particles, fodder, leaves, atmospheric air, the milker and the animal itself. The number and types of microorganisms would depend upon the conditions and the sources of contamination.
2.In chilling process the temperature of milk should be reduced to less than 10 degree Celsius preferably 3 - 4 degree Celsius.
3.Milk inside the udder is almost sterile and as soon as it leaves the udder, it is exposed to atmosphere.
4.The microorganisms gain entry into the milk, the moment it comes to atmosphere.
5.Various sources which contribute to the micro flora in milk are containers, udder of the animal, dust and dirt particles, fodder, leaves, atmospheric air, the milker and the animal itself. The number and types of microorganisms would depend upon the conditions and the sources of contamination.
irammohammed92:
actually i want it in steps
but also thanks
okk
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