o Pasteurisation - Heating liquid milk to 75?c for about 15 minutes.
o Sterilisation - Heating to 100?c for a short time to kill bacteria which survived pasteurisation.
o Homogenising - Breaking and distributing fat particles throughout the milk to ensure a layer of cream doesn’t form of milk.
o Ultra heat treatment - Heating milk beyond 100?c.
o Processed further into products such as butter, ghee or cheese.
o The products are packed ready for distribution to consumers.
Kavungya answered the question on May 3, 2019 at 10:17
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