Explanation:
The steps are the following:
1. This step is skippable but it is highly recommended-The first step is to chill the milk especially when you are dealing with large amounts of it.
2. After the process called bulking you then take the chilled milk and heat it up to about 40C so the butter fat will separate from the rest.
3.Next is the stage where you remove foreign matter such as large particles or other weird substances that aren't supposed to be in the milk
4. Next you have to standardize it depending on the taste you want
5.You then do a process called the Homogenization stage ("Homogenization is a physical process of breaking down the the milk fat globules into tiny droplets to discourage cream separation.")
6.You then reheat it but this time heat it up to 72C to get rid of Clostridium botulinum spores.
7.Now is the Holding stage where "After heating, milk flows into the holding tubes whose lengths have been calibrated with the milk flow rate to ensure that milk takes at least 16 seconds in the tubes. All the milk must maintain the required pasteurization temperatures at the end of the tubes."
8. Lastly, Cooling/chilling section
"After regenerative cooling of pasteurized milk, it moves to the cooling section of the PHE where chilled water/PHE coolant lowers the temperature of pasteurized milk to 4°C.
The chilled milk is then pumped to the packaging machines for aseptic packaging and subsequent storage in the cold room."
-Sumin <3
