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Pasteurization is needed to increase milk safety for the consumer by method of heat treatment. Pasteurization improves quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of milk. The most common process used for fluid milk is the continuous process.

Pasteurization is needed to increase milk safety for the consumer by method of heat treatment. Pasteurization improves quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of milk. The most common process used for fluid milk is the continuous process.