Milk processing-future problem and solutions

Abstract

Milk processing is a critical aspect of the dairy industry, transforming raw milk into a variety of products that are safe, nutritious, and appealing to consumers. This review paper discusses the various methods of milk processing, including pasteurization, homogenization, and fermentation, as well as the technological advancements that have improved efficiency and product quality. The paper also examines the nutritional aspects of processed milk, the impact of processing on milk components, and the challenges faced by the dairy industry. A comprehensive table summarizing the different milk processing methods, their purposes, and effects on milk quality is included.