{"Page URL":"https://www.appropedia.org/DAIRY","Page description":"[[DAIRY]]\nDAIRY PROCESSING Introduction Milk is a valuable nutritious food which, if untreated, has a shelf life of only a few days before it spoils. There are however, a variety of preservation techniques applied to milk to extend its shelf life to several weeks or months and also to change its qualities by developing different flavours and textures. For small-scale processing, it is not possible to attempt production of dried milk powder or UHT (Ultra-High Temperature) sterilised milk, but other dairy products are potentially suitable. To preserve milk it is necessary to destroy or inhibit the action of enzymes and contaminating bacteria. Milk is a low-acid food which contains all of the nutrients required for bacteria to grow. It is therefore a potential cause of food poisoning if not adequately processed.","Page image":"File:Різні види молочних продуктів українського виробництва.jpg","Page language":"en","Page license":"CC-BY-SA-3.0","Page title":"DAIRY","Page views":"8","Page year":"Monday, 01-Jan-07 00:00:00 UTC","Modification date":"Friday, 28-Nov-25 04:04:54 UTC"}