Review on Processing of Milk and Milk Products

Abstract

Milk (Toned, Standard, Janta, and Special) in 200ml, 500ml, and 1 litre packs, butter, paneer, Mattha Lassi, Peda, and Dahi are currently produced (curd). At the Reception department, samples of the milk received from the societies are taken for quality control. The milk is weighed before being transported to the Processing Section for storage and refrigeration. The milk is diverted here for pasteurisation, milk packing, and the production of dairy products. A sachet machine is used to bag milk, Energy, Water, Carbohydrate, Fat, Protein, Vitamins, Minerals, and Minor Biological Proteins and Enzymes are all present in milk. The reader is directed to sections that detail the content of individual nutrients in milk, as well as critical background information on the chemistry of lactose, fat, protein, and enzymes in milk. which is the factor most likely to affect the quality of raw milk or fermented procedures can extend the useable life of milk by several days. Pasteurization is a heat treatment procedure that increases the useful life of milk while also reducing the amount of pathogenic germs to levels that pose no major health risk. Milk can be treated further to produce high-value, concentrated, and readily transportable dairy products like butter, cheese, and ghee, which have lengthy shelf lives