Milk is a perishable commodity that can easily deteriorate. Its low acidity and high nutrient content make it a perfect breeding ground for bacteria, including those that cause food poisoning (pathogens).
Bacteria from animals, utensils, hands and insects can contaminate milk, and their destruction is the main cause of processing. This preservation of milk can be achieved by fermentation, heating, cooling, dehydration, and concentration or separation of ingredients. It is now popular to turn milk into milk powder after being processed by a Milk Powder Making Machine, which extends the shelf life and is more convenient to transport.
The extent of milk consumption and processing varies by region. It depends on a range of factors, including geographic and climatic conditions, milk supply and costs, food taboos and religious restrictions. Where traditional processing is present, many traditional techniques can be found to produce local dairy products. These are more stable than raw milk and provide a means of preserving and increasing dietary diversity. In addition, the introduction of Western-style dairy products and the subsequent establishment of small dairy plants offer consumers more choices in dairy products.
Nutritional significance
Milk is often considered to be the most complete food in nature. It has earned this reputation by providing many nutrients that are vital to human growth. Milk is an excellent source of protein and is rich in vitamins and minerals, especially calcium, which can contribute positively to the health of a country. Many of the “school milk programs” implemented around the world clearly illustrate the realization of their nutritional attributes.
Fermented milk products such as yogurt and yogurt contain bacteria in the lactic acid bacteria group. These bacteria naturally exist in the digestive tract and have a cleansing and healing effect. Therefore, introducing a fermented product into the diet helps prevent certain yeasts and bacteria that may cause disease.
Many people suffer from a condition known as "lactose intolerance." This means they can't digest milk fat (lactose). However, if milk is fermented into foods such as yogurt, these people can tolerate it. During the fermentation process, the lactic acid-producing bacteria break down the lactose, thereby eliminating the cause of the irritation.
Jimei Food Machinery Co., Ltd. provides you with all kinds of equipment for dairy production. At the same time, it is also an expert in the Juice Production Line. We can provide you with a series of professional equipment to make your production smooth.