Starting from birth, milk and milk products are the staple food vital for human diet.Approximately half of the 800 million tonnes produced in the world is a pasteurized consumption.
The basic technique of pasteurization is as follows; The milk must be reheated rapidly and sufficiently to allow the microbes to die, be held for a short time and again be re-cooled rapidly without the formation of microbes. The milk found on the market is kept about 15 seconds at 65 degrees and brought back very quickly to 4 degrees which is the marketing temperature. The shelf life of this type of milk is between 3 to 5 days, and must be kept in the refrigerator at home. The UHT Long Life Milk will be heated to 140 degrees, held from 4 to 5 seconds and then cooled very quickly. The UHT milk can be stored for 2 to 6 months at room temperature. However, it should be kept in the refrigerator after opening and the milk should be consumed within two days.
Cheese, the second most important foodstuff produced from milk, is one of the rare foodstuffs that increase in value and taste during storage. Cheeses are generally stored between +2 and +5 degrees have storage times of 2 to 12 months. The butter obtained from the milk can be stored for 12 months at -25 degrees.