Study on the effects of different sterilization methods and storage conditions on milk quality

Milk is processed in different ways. may be heated, frozen, or condensed as it excreted raw milk order to kill pathogenic microorganisms and increase shelf life. Its protein fat content change. Lactose hydrolyzed, homogenized, cholesterol removed, fermented cultures are added it, its calcium levels increased. Some special processing operations performed meet the consumer's needs specific market situation. Due characteristics such relatively long life, use of UHT sterilized has always been associated with suspicion among consumers that this type contains preservatives nutritional value greatly reduced by applying high temperatures. In article, while briefly referring milk, effect pasteurization sterilization heat on components compared. only food known nature can body's basic for nutrients a balanced way. very valuable set proteins, sugars, fats, various minerals, especially phosphorus, variety vitamins. composition, nutrient suitable environment multiplication transmission diseases from animals humans.