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Fresh milk as soon as received from farmers and chilling centres is subjected to HTST pasteurization process through plate heat exchanger, to make the product safe for human consumption.
The pasteurisation process destroys the pathogenic and spoilage causing organisms, resulting in increase in shelf life of milk to 48 hours when stored at 4°C.Pasteurization also aids in retaining good flavour over a longer period of time.
Further tests are done in laboratory to ensure the pasteurization is done properly and the product meets the FSSAI standards, ensuring that it is safe for consumption.
It is very important to note that Raw milk is strongly discouraged for children, pregnant women, elderly and those with weakened immune systems, because they have the greatest risk of acquiring food-borne illness from raw milk.
Homogenization is the process of breaking down the fat molecules in milk so that they stay integrated rather than separating as cream. Homogenization is a purely physical process; nothing is added to the milk. Milky wave milk offers fresh, flavour rich homogenized milk to meet consumer demand for evenly distributed fat in the milk, and a non-creamy layer on-top.
According to the United States Public Health Services (USPHS), ‘homogenized milk is one that has been treated in such a manner as to ensure the break-up of the globules to such an extent that after 48 hours of quiescent storage, no visible cream separation occurs in milk and the fat percentage of the milk in the upper 10% portion, i.e., in the top 100 ml of milk in a quart bottle or of proportionate volumes in containers of other sizes, does not differ by > 10% of itself from the fat percentage of the remaining milk, as determined after thorough mixing’.
