Question

Explain the processing of milk.

 What do you understand by the biological value of egg proteins?

01 Dec 2025
Answer :
Word Count : 921
Milk is a highly nutritious food that serves as a major source of protein, carbohydrates, fats, vitamins, and minerals, particularly calcium. However, raw milk is highly perishable due to its susceptibility to microbial contamination and enzymatic activity. To make milk safe for consumption and extend its shelf life, it undergoes a series of processing steps that include collection, standardization, pasteurization, homogenization, fortification, and packaging. The processing of milk begins with collection from dairy farms. Milk is collected under hygienic conditions and transported to processing plants in cooled containers to prevent microbial growth. Temperature control during transport is critical, as milk can spoil rapidly if not kept below 4°C. At the processing plant, milk is first subjected to quality testing to check for adulteration, bacterial load, somatic cell count, and presence of antibiotics. This ensures that only high-quality milk enters the processing line. Once the milk passes quality checks, it undergoes standardization, which involves adjusting the fat content to meet specific requirements for different milk products. For example, whole milk typically contains about 3.5% fat, while toned or skimmed milk has reduced fat content. Standardization is achieved by separating milk into cream and skim milk using a centrifuge and then recombining them in desired proportions. The next critical step is pasteurization, a process designed to kill pathogenic microorganisms while preserving the nutritional quality of milk. Common methods of pasteurization include low-temperature _______ ____ ______ ____ ________ _____ _______ ____ ______ _________.
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