Question

Process involved in milk chilling centre and usage of microorganisms in it.please help me oterwuse my madam will broke my head.

Answer 1

Milk leaves the udder at body temperature containing only a few microorganisms.The number increases rapidly at this temperature, if growth is not checked immediately by chilling the milk. Chilling is necessary after receiving milk at collection/chilling center. Chilled milk can easily and safely be transported without having appreciable deteriorative changes due to microbial growth. Thus, raw milk is chilled to a) limit the growth of bacteria, b) minimize micro-induced changes, and c)maximize its shelf life. However, chilling of milk involves additional expense which increases the cost of processing. Importantly, chilling process does not kill microorganisms nor it renders milk safe for human consumption. It is only a means of checking the growth of microorganisms for a certain period.