Milk and dairy products are essential nutrients needed by human nature. About half of the 820 million tons of milk produced in the world is pasteurized and consumed.
The basic technique of pasteurization; It is to heat the milk to a degree that allows the microbes to die quickly, to keep it there for a short time, and to cool it quickly without allowing the microbes to regenerate. Milk, which is called daily milk, is kept at 65 degrees for 15 seconds and is quickly brought to the market by lowering its storage temperature of 4 °C. The shelf life of these milks is between 3 and 5 days and should be stored in the refrigerator at home. Long-life milk is heated to around 140 degrees and kept for 4-5 seconds and cooled rapidly. Long-life milk can be stored at room temperature for 2 to 6 months. However, after opening, these milks should be placed in the refrigerator and consumed within two days.
Cheese, which is the second most important foodstuff produced from milk, is one of the rare foodstuffs that increase in added value and become more flavorful during storage. Cheese, which is usually stored at 2 to 5°C, has a storage period of 2 to 12 months, depending on the type. Butter obtained from milk can be stored for 12 months at -25°C.