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The process of milk treatment.
Filtration is the process of removing impurities that may flow in during the crude oil collection process and takes place simultaneously with the separation process.
The separation process is the process of separating cream and milk components, and even if the milk fat content of crude oil is not constant, it is divided into milk and cream components through the separation process.
And in the standardization process, separated cream and milk are mixed again to make milk fat a certain level.
The sterilization process is mainly called a heat treatment process by heat, and it is a process of killing bacteria contained in crude oil.
The final homogenization process is the process of cutting the size of fat contained in milk into a certain size, and milk that has undergone a homogenization process reduces the separation of milk and fat and softens the texture of milk.
If you look at milk products, they separate the milk from butter and milk, but sometimes the casein protein is separated from the separated milk.
And it removes moisture from the milk to make fat-free milk powder.
In the process of separating the casein protein, it is also processed with casein powder.
Separate lactose from casein fay powder and remove salt ingredients from casein fay powder to make pure fay powder.
Add animal and vegetable oil to the pure fake powder and process it with fat fake powder.
And fix the casein protein of milk and separate it into cheese and cheese pay.
Fay powder is processed from cheese fay, and it is the same product as the fay powder of the milk process.
Bacteria in milk occur exponentially as the temperature increases.
However, most bacteria die as they exceed a certain temperature.
Experiments on the reproduction of bacteria in milk are about 2,600 per ml at 5°C on a 24-hour basis.
However, if the temperature is raised to 10°C in the same state, it will increase to about 11,600.
And it increases to 18,800 at 12.7℃, 180,000 at 15.5℃, and 450,000 at 20℃.
Bacteria of milk exposed for 24 hours will multiply 170 times at 20℃, an increase of 15℃ from 5℃.
The sterilization or heat treatment process of milk varies slightly from country to country, but three methods are generally used.
Low temperature long time, high temperature short time, and ultra-high temperature sterilization.
Low-temperature and long-term sterilization kills bacteria by exposing them at 65°C for 30 minutes.
And high-temperature and short-time sterilization is exposed at 72°C for 15 seconds and then cooled to a temperature below 10°C.
And in the case of ultra-high temperature sterilization, expose it for 1 second at 149.5°C or 3 seconds at 93.4°C.
According to data from the Korea Dairy Promotion Association, first of all, low-temperature and long-term sterilization is based on 30 minutes exposure to 63 to 65°C.
High-temperature and short-time sterilization is exposed at 72 to 75°C for 15 to 20 seconds, and ultra-high-temperature sterilization is exposed at 130 to 150°C for 0.5 to 5 seconds.