heated to 65°, forced under pressure through tiny valves, fat globules are decreased in size and dispersed.

improves texture and flavor as fat globules are evenly dispersed though the milk.

Heated to 72° for 25 seconds and cooled rapidly to 10°. packed into sterilized containers and sealed.

destroys pathogens, some loss of vit B and C, extends shelf life( 6-8 days) and no noticeable change to flavor

homogenised and packed + sealed into glass bottles, heated to 110° for 30 seconds and cooled

destroys pathogens, shelf life is extended (6 weeks unopened), loss of vit B folic acid and vit C, flavor is altered due to lactose becoming sweeter when heated.

milk is homogenised and pasteurised. it is evaporated to 1/2 its volume and dried in powder form
(A) roller drying (B) spray drying

(A) milk is poured over heated metal rollers. it is scraped off, cooled and package in air tight containers

(B) milk is sprayed into a hot air chamber (165°) then the water instantly evaporates and the remaining powder falls to the bottom. it is cooled and packaged into the airtight container

destroys pathogenic bacteria, loss of vit B and C Amino acids lost, shelf life extended ( 2-10 years), does not taste like milk, reduced fat content. (A) difficult to reconstitute, (B) easy to reconstitute