Milk is a dairy product that is an important component of the human diet. However, raw milk has a short shelf life and can exhibit varying tastes depending on factors such as cow breed, barn environment, and the season of the year. Today, most milk products in the market undergo the processes of pasteurization and homogenization to ensure their safety for consumption and establish a reasonable shelf life along with a consistent taste for all consumers throughout the year.
Pasteurization is the process of heating milk up and then quickly cooling it down to eliminate certain bacteria and enzymes. This process makes the milk safe for consumption and increases its shelf life.
Homogenization is the process of squeezing milk through a special machine under very high pressure to break up fat particles disperse them evenly. This process helps to produce milk with consistent taste and texture.