: Centrifugal forces are used to separate cream from skim milk and remove unwanted particles like sediment or somatic cells.
: High-pressure mechanical treatment that breaks down fat globules into smaller particles, preventing the formation of a cream layer and ensuring a uniform texture. Dairy Products Technology (Dairy Technology)
: A critical heat-treatment process (typically 72°C for 15 seconds) designed to eliminate pathogenic microorganisms without significantly altering the milk's nutritional value. : Centrifugal forces are used to separate cream
: Uses specialized filters (Microfiltration, Ultrafiltration, etc.) to concentrate proteins or remove bacteria, which is essential for creating high-protein ingredients and extending shelf life. Smart Dairy Farming & Industry 4.0
: Adjusting the fat content of milk to specific values (e.g., 2% or whole) to provide a consistent product and optimize economic efficiency.
