Milk Processing - created from Mind Map

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1.HOMOGENISATION

2. PASTEURISATION

3. STERILISATION

Process:

Effects:

1. Milk is heated to 60 degrees

2. It is forced under pressure through a machine with tiny holes that break up large globules, and disperse them evenly throughout the milk

Improves the texture and flavour of the milk (makes it creamier), as smaller fat globules are evenly dispersed throughout the milk and do not rise to the top as cream

Process:

1. milk is heated to 72 degrees for 25 seconds

Effects:

2. cooled quickly to 10 degrees after

1. some pathogenic bacteria destroyed

2. shelf life extended

3. vitamin C + some vitamin b1 are lost

4. flavour slightly altered (lactose becomes sweeter on heating)

Process:

1. milk is homogenised

Effects:

2. it is then sealed into glass bottles and heated to 110 degrees for 30 mins

3. finally, it is cooled.

1. pathogenic bacteria destroyed

2. shelf life extended

3. vitamin C+B group vitamins lost

3. flavour slightly altered (lactose becomes sweeter on heating)