Dairy Products Technology (dairy Technology) < 2027 >

: A critical heat-treatment process (typically 72°C for 15 seconds) designed to eliminate pathogenic microorganisms without significantly altering the milk's nutritional value.

: High-pressure mechanical treatment that breaks down fat globules into smaller particles, preventing the formation of a cream layer and ensuring a uniform texture. Dairy Products Technology (Dairy Technology)

: Centrifugal forces are used to separate cream from skim milk and remove unwanted particles like sediment or somatic cells. : A critical heat-treatment process (typically 72°C for

: Adjusting the fat content of milk to specific values (e.g., 2% or whole) to provide a consistent product and optimize economic efficiency. Dairy Products Technology (Dairy Technology)