Question

Milk has to be transported from one city to another. Which could be the best way to preserve it? What is done in this method to preserve milk?​

Answer 1

Answer:

Milk tanker drivers are accredited milk graders, qualified to evaluate the milk prior to collection. Tanker drivers grade and if necessary reject milk based on temperature, sight, and smell. ... After collection, milk is transported to factory sites and stored in refrigerated silos before processing.

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.

Answer 2

ANSWER:-

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 enterprises. However, in areas with high concentrations of small-scale dairy operations, milk cooling centres can represent a valid solution for cooperatives of small-scale producers.

In some parts of developing countries, refrigeration is not feasible because of the high initial investment and running costs and technical problems, including the lack or unreliability of an electricity supply. Options for lowering temperature and/or retarding the growth of spoilage organisms include boiling the milk immediately after milking, partially immersing the milk containers in cool water (e.g., streams), and using the lactoperoxidase system. This last option is a Codex Alimentarius-approved safe and natural system of raw milk preservation. Lactoperoxidase is an enzyme that is found naturally in milk and that acts as a natural antibacterial agent. It is recommended that only trained people at collection points use the lactoperoxidase system; it is not intended for use by milk producers and should not replace pasteurization. The lactoperoxidase system of milk preservation extends the shelf-life of raw milk by seven to eight hours at 30 °C.

When the milk can be cooled to between 15 and 20 °C, the lactoperoxidase system allows overnight preservation of the evening milk, and thus the collection of milk only once per day, which reduces milk losses related to collection logistics and collection costs.

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