Dairy products processingMilk Pasteurization is the process of destroying certain types of bacteria, for milk sterilize mercury will nearly equal the nutrients. Sterile milk before and the taste of the milk is closest to natural milk, rather than the other way, which is how the Sun is your pasture takes time and at different temperatures, the temperature is 30 degrees Celsius 62.8 seconds or 15 seconds time° c 77 can destroy some bacteria have to keep product pasteurization at a low temperature. In order to prevent the growth of bacteria and other types by pasteurized milk is stored at low temperature, in the refrigerator for a long time 2-3 weeks.UHT milk (UHT) processing ultra-high-temperature stands as a disinfection method for feeding through to high heat for a short time approx. 1-2 seconds the temperature of 135° c (275° f) At present, the other food such as fruit juice, wine, yoghurt cream, UHT milk can be kept at room temperature for a long time 6-9 months. Milk powder is produced from milk powder is dry. Detailed contents were consumed by mixed with warm water, and then put together to make a baby to eat instead of adult breastfeeding can eat as well. With the ease of preparation. To preserve the The value of milk powder may not be equivalent to breastfeeding. The infant milk powder, and then when she couldn't produce milk drinking child or child must be weaned. Milk pellets, made from milk powder, which is taken as the extrusion granules.Yogurt or yogurt as food, better nutrition of fresh milk can be separated into two types of yogurt is yogurt with a yogurt and water that has condensed liquids, called yogurt yogurt or yogurt made from different types of milk, whether it's fresh milk. Milk, semi-skimmed or soy milk by using bacteria Lae khato Basil lat. El SI a Si station and ropto as well as finlat's Thermo Bacchus entered various fermented milk products. These bacteria help digest milk sugar in the later laektik acid khato. There will be sour and acidic condition.Cheese or cheese (cheese) is a dairy product that can be produced from cow's milk or goats, etc., through screening, protein and protein of milk, to mix with other substances or bacteria or fungi vary according to each kind of cheese. Unlike butter, milk fat fromCheese is a product from the protein in cow's milk, so it is a cheese-like protein shank meat and nutritious milk allergy wood cow cheese, nutrients such as. Calcium, protein, phosphorus, zinc, vitamin b 12 and fat but sugar tend to be less than the quantity in khato in milk. Those who have trouble drinking milk can turn to eat cheese, rather than a replacement.
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