- Types of Milk
- All About Chocolate Milk
- The History of Milk
- How to Store Milk
- Milk Tips & Tricks
- Elementary School Milk Program
- Milk Glossary
Homogenization: The mechanical process of incorporating the natural fat globules into the liquids in milk to keep them blended.
HTST pasteurization: Milk or cream is heated to a high temperature for a short time (see Pasteurization).
Pasteurization: The process of heating milk or cream (and other beverages) to a specific temperature for a specified time to destroy any potential harmful microorganisms and increase its keeping qualities.
Prebiotic fibre: Prebiotic fibre promotes and enhances the activity of beneficial bacteria that naturally inhabit our digestive tracts and help us to digest foods and keep our bodies healthy by controlling harmful bacteria and other microorganisms.
Probiotic culture: Also called beneficial or helpful bacteria. Bacteria that, administered in adequate amounts, naturally inhabit our digestive tracts and help us to digest foods and keep our bodies healthy by controlling harmful bacteria and other microorganisms.
U.H.T. pasteurization: Sterilized milk that has been heat-treated at an ultra-high temperature (138 to 158°C), i.e.to a higher temperature than regular pasteurization (see Pasteurization).