Milk Processing

Milk

• Milk is called a complete food because it contains all the main nutrients the body needs—protein, fat, carbohydrate, vitamins, and minerals—in one source.
• Types of Milk: Cow's milk is the most common, but milk from goats, sheep, buffalos, and camels is also used. Alternatives like soya milk are available.
• People in Ireland are the third-highest consumers of milk globally, drinking an average of 130 litres per year.

Processing

Milk is processed to:

• Make it safe to drink.
• Extend its shelf life (how long it stays fresh).
• Improve its flavour.

Pasteurisation

• Milk is heated to 72°C for 25 seconds to kill harmful bacteria (without changing the taste).
• This process kills vitamin C but helps milk last 3-4 days in the fridge.

Homogenisation

• Homogenisation spreads out the fat in milk, giving it a smoother flavour.
• It happens after pasteurisation.