Dairy farmers fresh milk preservation technique
PROCESS: Pasteurisation
TECHNIQUE DEFINITION: The Pasteurisation process means raising the temperature of the milk to 72 degrees Celsius for 15 seconds, and then cooling it quickly. This kills most bacteria and disables certain enzymes without significantly reducing the taste and nutritional value. This process ensures the milk is safe for consumption and guarantees extended shelf life. Pasteurised milk must always be kept refrigerated, otherwise it will spoil.
TECHNIQUE DEFINITION: The Pasteurisation process means raising the temperature of the milk to 72 degrees Celsius for 15 seconds, and then cooling it quickly. This kills most bacteria and disables certain enzymes without significantly reducing the taste and nutritional value. This process ensures the milk is safe for consumption and guarantees extended shelf life. Pasteurised milk must always be kept refrigerated, otherwise it will spoil.