Explain the process of preservation of milk
Answers
Milk is almost sterile when secreted from a healthy udder. The natural inhibitors in milk (e.g., lactoferrin and lactoperoxidase) prevent significant rises in bacterial numbers for the first three to four hours after milking, at ambient temperatures. Cooling to 4 °C within this period maintains the original quality of the milk and is the method of choice for ensuring good-quality milk for processing and consumption. Cooling can be achieved by mechanical refrigeration or cooling tanks. Cooling facilities are expensive for small-scale producers in developing countries and can usually be afforded by only large-scale dairy enterprise
Answer:
Pasteurization is a process of heating a food, which is usually a liquid(milk), to a specific temperature for a predefined length of time and then immediately cooling it after it is removed from the heat. This process slows spoilage caused by microbial growth in the food.