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Question

Liquid milk processing begins with the collection and rigorous testing of raw milk to assess quality and safety, particularly for microbial contamination. Following this, pasteurization is performed using methods like HTST (High-Temperature Short Time) or UHT (Ultra-High Temperature) to eliminate harmful pathogens while preserving essential nutrients. Homogenization then creates a uniform texture by breaking down fat globules.
The milk is subsequently cooled, packaged, and refrigerated to maintain freshness, with optional fortification to enhance nutritional content. Throughout the process, adherence to hygiene standards and regulatory requirements is critical to ensure consumer safety and product quality, making liquid milk processing a complex interplay of microbiology, chemistry, and engineering within dairy technology.

Answer 1

Liquid milk processing involves collecting and testing raw milk for quality and safety. It includes pasteurization to eliminate pathogens, homogenization for uniform texture, and cooling/packaging to maintain freshness. Fortification may enhance nutrition, while strict hygiene and regulatory standards ensure safety and quality in this complex dairy technology process.