Modern dairy manufacturing relies on several standardized unit operations to ensure food safety and product consistency:
: Adjusting the fat content of milk to specific values (e.g., 2% or whole) to provide a consistent product and optimize economic efficiency.
: Centrifugal forces are used to separate cream from skim milk and remove unwanted particles like sediment or somatic cells.
: A critical heat-treatment process (typically 72°C for 15 seconds) designed to eliminate pathogenic microorganisms without significantly altering the milk's nutritional value.