Milk: Processing of Milk

Milk, being an ideal food containing carbohydrates, proteins, fat, and vital minerals, is consumed by all sections of the population. An increase in the rate of production of milk, demand for a continuous supply, and its perishable nature are some of the factors that make processing of milk necessary. Milk is prone to microbial growth and needs to be processed to extend the shelf life from hours to days/months. Nowadays, the prime goal of milk processors is extending the shelf life of milk and milk products without compromising their quality and safety. In general, the use of heat is a well-established method that is practiced in dairy industries to guarantee the microbiological safety of milk and its subproducts. However, the processing of milk through heating had a noticeable evolution during the twentieth century that has continued until the present time. Processing by heat treatment (pasteurization, sterilization, ultra-high temperature) or nonthermally (high-pressure processing, pulse electric field, ultrasonic) can enhance the shelf life of milk by killing pathogenic microflora. Apart from heat treatment, packaging also contributes in maintaining the quality of milk and milk products by preventing postprocess contamination.