PASTEURISING AND HOMOGENISING to eliminate microbes

In the pasteurising process, the temperature of the milk is raised to 72 ºC and kept at that heat for 3 to 4 seconds, in order to destroy pathogenic microbes while barely altering the nutritious value of the product.

The aim of the homogenisation process is to dissolve the fats, which would not dissolve very well on their own.

To do this, a very strong mechanical traction that breaks the fat globules into tiny particles is required; these particles can then remain in suspension and are evenly distributed throughout the liquid in which they are dissolved. This treatment also works for the proteins.