How can the Micro organisms like bacteria killed and preserve the milk at chilling Centre?
Answers
Answer:
Milk pasteurisation:
Pasteurisation is the process used to destroy bacteria in milk. In pasteurisation, the milk is heated to a temperature sufficient to kill pathogenic bacteria, but well below its boiling point. This also kills many non-pathogenic organisms and thereby extends the storage stability of the milk.
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Answer:
Microorganisms like bacteria present in the milk are killed when milk is preserved at the chilling centre.
This is not absolutely true.
In the tropical and hot country, milk is collected and taken to the Milk Chilling Center, and from there, it is sent to the processing plants for further processing.
Freezing makes bacteria slow and sluggish, which is called the dormant stage.
Lower temperature enhances the life of Raw milk until it is processed.