This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. Milk has been used by humans since the beginning of recorded time to provide both fresh and storable nutritious foods. The milk equipment is required for making milk products like cheese, butter, ice cream and more. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. The milk plants include the fluid milk production, cheese production, yogurt production, ice cream production to make the huge variety of milk products like cheese, butter, cream, skimmed milk, yogurt, toned milk or double toned milk and much more. All the building blocks described in Chapter 6 are, in principle, used in the processing of pasteurized milk products. The main part of any dairy farm is milk receiving, milk storing, separating, pasteurizing and homogenizing, which ensures major process of the milk. A process in which dairy products such as milk, cream, whey, etc., are subjected to heat at less than a time/temperature relationship necessary to achieve pasteurization. Milk treatment units. I think We all know the importance of milk in our daily live. Dairy product, milk and any of the foods made from milk, including butter, cheese, ice cream, yogurt, and condensed and dried milk. Others depend on the type of processing involved. 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. Milk is almost sterile when secreted from a healthy udder. Contamination of milk and milk products • Milk is sterile at secretion in the udder but is contaminated by bacteria even before it leaves the udder. Cultured products are also included in this category, but as these are made with special bacteria cultures, they are dealt with separately under Chapter 11, “Fermented milk products”. It creates better opportunities for small-scale producers to reach regional and urban markets. Cultured products are also included in this category, but as these are made with special bacteria cultures, they are dealt with separately under Chapter 11, “Fermented milk products”. Few types of micro organisms found in milk. The FAO considers milk of such importance in human nutrition that it recommends 2-3 servings of milk or other dairy products every day. The milk production process is important for dairy.

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