Commercial milk-processing is a process that has seen various transformations across the years. The process has seen changes in the production process, packaging, and distribution. The most important development, and the most imperative facet of the production process are covered in this paper.
Louis Pasteur, a French ecologist and chemist is reflected as one of the forebears of microbiology. He lent a hand in proving that contagious illnesses and food-borne diseases were initiated by microorganisms, referred to as the germ theory. In 1895, he invented the pasteurization practice which revealed that the dangerous microorganisms in wine and milk that caused illness could be eliminated. The process involved rapidly heating the liquids and cooling to kill the germs. Commercial milk pasteurization started in Europe in the late 1800s and spread to the United States in the early 1900s (Blayney and Weimar 1).
There are three main reasons why I consider pasteurization as being one of the most significant developments. First was enhancing the safety of the milk. Secondly, it allowed more efficiency in handling, long-distance shipment and longer storage. Lastly, standard sterilization prolongs the milk’s shelf life from one or two weeks to more weeks. Ultra-treated milk stays up to eight weeks or more. Sterilized ultra-treated milk requires no refrigeration whatsoever and can stay for more than ten months (Planck 1).
The most crucial aspect of milk production is milking hygiene. Majority minimal dairy manufacturers in underdeveloped nations extract milk from their animals by hand, frequently in the company of the calf to excite release of milk. Regardless of the milking technique (by hand or a machine), it is essential to shun infection of the milk throughout and after extracting milk. Great dairy farming rehearses for milking cleanliness are certifying that milking practices do not harm the animals or bring impurities into the milk; that the milking process is done under clean environments; and that milk is appropriately handled after it is milked.
Milk-production continues to be better and better as years go by. One of the most significant development is pasteurization. It is considered the most important because it does not only help in ensuring safety of the milk, but also in packaging and distribution.
Works Cited
Blayney, Don P. and Mark R Weimar . Agriculture Information Bulletin Number 694 Landmarks in the U.S. Dairy Industry. New York, 31 January 2007. Web https://dairymarkets.org/PubPod/Reference/Library/Weimar&Blayney.
Planck, Nina. The Role of Pasteurization. n.d. Web http://www.ninaplanck.com/index.php?article=pasteurization. 31 January 2017.
