Classification of Milk

Classification of milk products based on the manufacturing process Milk is important for both children and adults because it is a source of minerals, calcium, protein and phosphorus. Currently, there are different kinds of milk products in the market. Here are some types of milk based on the manufacturing process: -UHT Liquid Milk UHT is stands for Ultra High Temperature Processing or Ultra Heat Treatment. It is a way to sterilize food through to high heat process about 24 seconds at 135-140 degrees Celsius which the spores of milk is destroyed completely in that temperature. The high temperature pasteurization processes was first discovered in the 1960s by used with the milk know as UHT milk. UHT milk can be stored at room temperature for 6-10 months compared with pasteurized milk. UHT milk free of preservatives because the package is made in six layers to keep the milk remains in a sterile condition within a specified period without other chemicals. -Milk Pasteurization Pasteurized milk is raw milk that passed through the heat of not less than 60 Celsius for at least 30 minutes or uses the heat of not less than 73 degrees Celsius for 15 seconds. Pasteurized milk is only lasted for 14 days if not stored in the refrigerator with a temperature of 5-7 degrees Celsius. Pasteurized milk has fresh taste and features as the natural milk. -Milk Sterilization The milk will be sterilized by high heat at 120 degrees Celsius for 15 minutes and caused the whole bacteria die but the spores will still be growing. The sterilized milk is not suitable for children because some nutrients like Vitamin B1, Vitamin B2 and Vitamin C disappear during the heating process. The sterilized milk is usually packed in sealed metal cans so it can be kept up to 1-2 years and should be stored in the refrigerator after you open it to maintain the quality of milk. -Sweetened Condensed Milk 80 degrees Celsius warming conducted over three hours. It is condensed milk from which