Preparation of liquid milk

Preparing liquid milk in Mexico involves several steps that ensure the quality and safety of the product. Here are the key points to keep in mind:

<b>1. Milk collection:</b> The first step in preparing liquid milk is to collect it from dairy farms. In Mexico, the most common dairy breed is Holstein, and milk is usually collected twice a day.

<b>2. Transportation:</b> Once the milk is collected, it is transported to the processing plant in refrigerated trucks. This ensures that the milk stays fresh and does not spoil during transit.

<b>3. Testing:</b> Before processing, the milk is tested for quality and safety. Tests include measuring the milk's fat content, protein content, and checking for any harmful bacteria.

<b>4. Pasteurization:</b> The milk is then pasteurized, which involves heating the milk to a specific temperature to kill any harmful bacteria. This ensures that the milk is safe to consume.

<b>5. Homogenization:</b> After pasteurization, the milk is homogenized, which involves breaking down the fat molecules to ensure that the milk has a consistent texture and does not separate.

<b>6. Packaging:</b> The final step in preparing liquid milk is packaging. The milk is typically packaged in plastic bottles or cartons and then transported to stores and supermarkets for sale.

In conclusion, preparing liquid milk in Mexico involves several important steps to ensure that the final product is safe and of high quality. From milk collection to packaging, each step is carefully monitored to ensure that the milk is fresh, safe, and ready for consumption.